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Tuesday, April 10, 2012

Cheesecake

When I see a cheesecake I start drooling immediately! Whatever cheesecake it is! I’ve made cheesecakes several times before and I must say I enjoyed making this one the most. I made it with a very good friend of mine who now lives back home in the Czech Republic. We had so much fun when we baked together that day. The photo was taken on our balcony a few months ago. I think that all of us should treat ourselves every now and then. So if you like cheesecakes like me, try this one!

For the crust:
1 cup digestive biscuits
4 tbsp margarine, melted


For the filling:
4 packs Philadelphia or any cream cheese, softened (200g each)
1 1/2 cup caster sugar
3 tbsp plain flour
4 eggs
1/4 cup sour cream
1/4 cup double cream
2 – 3 egg yolks
1 tsp vanilla extract


Method:
Preheat oven to 160 °C. Butter 22 cm spring form pan. Wrap outside of pan with double layer of aluminium foil. Melt the butter in a saucepan over a low heat. Add the digestive biscuit crumbs and stir until well combined. Remove from the heat and tip the mixture into the flat tin, then use the base of a metal spoon to press it evenly and firmly all over the base and sides of the tin. Place on a baking tray and bake for 5-10 minutes. 

Meanwhile, beat cream cheese until smooth, using mixer (about 5 minutes). Combine sugar with flour and slowly beat sugar mixture into cream cheese, small amount at a time until smooth (another 5 minutes). In bowl stir together eggs, sour cream, double cream, yolks and vanilla until smooth. Gradually beat egg mixture into cheese mixture until well combined. Pour batter into baking tin / pan. Place pan in large baking pan on oven rack; fill baking pan with water halfway up sides of spring form pan. 

Bake 1 1/2 hours or until centre of cheesecake is set. Remove from water bath; remove foil. Cool on wire rack for 30 minutes; cool completely in refrigerator about 3 hours or over night.

I made a lovely and very simple sauce from mixed berries. I basically popped a bag of defrosted berries in a pot with a little bit of water, added one tea spoon of lemon juice, a little bit of caster sugar (depending on how sweet you want your sauce to be) and when it started to simmer I added ½ teaspoon of powdered gelatine. Serve the sauce while it’s hot on a cooled cheesecake. Heaven!!!

1 comment:

  1. For the crust:

    1 cup digestive biscuits
    4 tbsp margarine, melted


    For the filling:

    4 packs Philadelphia or any cream cheese, softened (200g each)
    1 1/2 cup caster sugar
    3 tbsp plain flour
    4 eggs
    1/4 cup sour cream
    1/4 cup double cream
    2 – 3 egg yolks
    1 tsp vanilla extract

    Preheat oven to 160 °C. Butter 22 cm spring form pan. Wrap outside of pan with double layer of aluminium foil. Melt the butter in a saucepan over a low heat. Add the digestive biscuit crumbs and stir until well combined. Remove from the heat and tip the mixture into the flat tin, then use the base of a metal spoon to press it evenly and firmly all over the base and sides of the tin. Place on a baking tray and bake for 5-10 minutes. Meanwhile, beat cream cheese until smooth, using mixer (about 5 minutes). Combine sugar with flour and slowly beat sugar mixture into cream cheese, small amount at a time until smooth (another 5 minutes). In bowl stir together eggs, sour cream, double cream, yolks and vanilla until smooth. Gradually beat egg mixture into cheese mixture until well combined. Pour batter into baking tin / pan. Place pan in large baking pan on oven rack; fill
    baking pan with water halfway up sides of spring form pan. Bake 1 1/2 hours or until centre of cheesecake is set. Remove from water bath; remove foil. Cool on wire rack for 30 minutes; cool completely in refrigerator about 3 hours or over night.

    I made a lovely and very simple sauce from mixed berries. I basically popped a bag of defrosted berries in a pot with a little bit of water, added one tea spoon of lemon juice, a little bit of caster sugar (depending on how sweet you want your sauce to be) and when it started to simmer I added ½ teaspoon of powdered gelatine. Serve the sauce while it’s hot on a cooled cheesecake. Heaven!!!

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