20.5.05

Baked Cheesecake

This is my favourite cheese cake recipe picked up 10 years back. It has a light weight cheese taste, especially suitable for those who like it light and not too creamy.

Ingredients:
Crust
  • 150g digestive biscuit (pounded into crumbs)
  • 90g butter (melted)

    Cream Cheese Mix
  • 500g cream cheese @ room temperature (philadelphia Kraft soft cheese)
  • 60g castor sugar
  • 3 eggs, separated
  • 75g cream (single pouring cream)
  • 30g plain flour (sifted)
  • 1 teaspoon vanilla essence
  • pinch of salt

    Method:
    Base
    Grease well 22cm springform cake pan. Mix biscuit crumbs with melted butter & spread on base of cake pan, pressing mixture down with the back of a wooden spoon. Refrigerate while preparing the filling.

    Cream Cheese Mix
    Put cream cheese, half the sugar, egg yolks, cream, flour and vanilla
    essence into an electric blender or food processor & blend until smooth & creamy.

    In a clean bowl, whisk egg whites with salt for 2mins, till fluffy. Add remaining sugar gradually & beat just until stiff. Carefully mix cream cheese mixture with beaten egg whites & pour onto chilled crust.

    Baking
    Bake in preheated 160deg oven for 50mins or until centre is quite firm. Turn off oven & leave cheesecake to cool inside oven. Chill in refridgerator for two hours or overnight. When serving, bring the cake out and slice to desired sizes, let thaw a few minutes before serving.


    *Hints on Improvisation*
    Spring Form Cake Pan = Disposable Aluminium Cake Pan
    Crust = Readymade/Off-The-Shelf Cake Crusts
    Single Cream = Whole Milk (when in dire urge to get cheese cake made but single cream is not available)
    Sweetness of Cake = Just adjust amount of sugar as desired.
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