RECIPE
Equipment: 1 x 18cm cake ring
Yield: 1 x 18cm cheesecake
BISCUIT BASE
INGREDIENTS | QUANTITY |
Crushed Digestive Biscuit | 80g |
Melted Unsalted Butter | 40g |
TO MAKE THE BISCUIT BASE
Line sides of a 18 baking tin with removable base or a baking ring with parchment paper. Place the tin/ring onto a small square deep baking tray.
Melt the butter completely.
Place the digestive biscuits in a food processor and blend until they become fine crumbs. Add the butter to combine.
Place the biscuit base on the base of the baking tin/ring and press firmly to compress with a spoon.
Set aside ready for the cheesecake filling.
CHEESECAKE FILLING
INGREDIENTS | QUANTITY |
Philadephia Cream Cheese | 310g |
Caster Sugar | 80g |
Salt | 1g |
Sour Cream | 130g |
Lemon Juice | 15ml |
Eggs | 100g |
Corn Starch | 20g |
Thickened Cream 35% Fat | 90ml |
TO MAKE THE CHEESECAKE FILLING
NOTE: It is important to ensure that all ingredients are at room temperature or slightly warmed to enable the ingredients to incorporate well and to prevent lumps.
Pre heat the oven to 170˚C.
Start by boiling a pot of water then turn off the heat. Place the cream cheese in a bowl and sit on top of the hot water bath to soften.
Gently warm up the cream and sour cream over the bain marie as well just until they are at room temperature.
Remove the eggs ahead of time so that they are at room temperature.
Cream the softened cream cheese and sugar in a mixer bowl with a spatula. If you are using a stand mixer, mix them on low speed with a paddle attachment. Avoid incorporating any air in the mixture as this can cause the cheesecake to expand too much and form cracks on top.
Using a whisk, add in the room temperature eggs in 2-3 addition and mix to incorporate. Then, add in the warmed thickened cream and sour cream together with the lemon juice.
Lastly sift in the corn starch and gently mix through with a whisk.
Transfer the cream cheese filling into the baking tin/ring on top of the biscuit base.
Place the small tray with the cheesecake onto a larger deep baking tray. Fill the larger baking tray with some warm water halfway up the sides of the smaller baking tray.
Carefully place the cheesecake into the pre heated oven in the middle deck and bake for approximately 60 - 80 minutes or until the top starts to turn golden brown.
Once baked, turn the oven off completely then open the door slightly to release some steam and hold the oven door open slightly with a wooden spoon.
Allow the cheesecake to cool gradually in the turned off oven for at least 30 minutes before removing from the oven.
Remove from the oven carefully and remove the small tray from the water bath.
Leave the cheesecake to cool completely transferring into the fridge to chill overnight.
The cheesecake is best served after it has chilled overnight.
Before serving, glaze the top of the cheesecake with some neutral glaze. This is optional.
NEUTRAL GLAZE
INGREDIENTS | QUANTITY |
Neutral Glaze | 60g |
Water | 15ml |
TO MAKE THE NEUTRAL GLAZE
Heat the neutral glaze and water in a pot gently until the neutral glaze are dissolved.
Pass the glaze over a strainer and using a brush, brush the glaze on top of the cheesecake immediately.
The neutral glaze will set quickly, therefore it is important to only start melting them when you are ready to use.
If you want to know how to make your own neutral glaze, you can visit my post on Neutral Glaze.
Alternatively you can use storebought apricot jam and add with a small amount of water, gently heat and whisk until smooth to brush.
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