Wednesday, September 16, 2009

Classic Baked Cheesecake


A girl got to do what she has to do when she has a sweet tooth right? Oh, not to mention, a good reason to make a cheesecake is when we realised we have been married for 4 months. Woah, time just flew by so quickly..and to think it's 4 months already!

I have been eying this recipe from Donna Hay for ages now. And I suppose having a food processor makes this soo much easier too.No more crushing bickies using my handy roller! LOL.
I made mine with a few modications with the cheese-just because packaging doesnt come with 330 grams of cream cheese or 460grams of ricotta (What am i suppose to do with 40grms?). It still turned out creamy and light which is what I love.

Oh, and pardon the cracks- I do not have a light in my oven so I needed to open the door to give it a few checks. That is of course, a BIG no no to baking cheesecakes. This one is a smaller crack though so I'm giving myself a small pat on the back that it is not as huge as my last cheesecake that I baked.. LOL



Classic Baked Cheesecake
110 grams butternut cookies
2/3 cup almond meal
60 grams melted butter

filling
1 1/2 tablespoons cornflour
1 1/2 tbsp of water
250 grams cream cheese (original one was 330grms)
500 grams ricotta cheese (original was 460grms)
4 eggs
1 cup of sugar
1 tablespoon of lemon rind grated
1/4 cup of lemon juice

Base: Process cookies in food processor till crushed. Add almon meal and butter and process till combined. Line 9inch cake pan. Press biscuit mixture over base and refrigerate. Preheat oven to 150C.
Filling- Mixx corn flour with water till it becomes a smooth paste. Process cream cheese in the food processor till smooth. Add cornflour mixture, ricotta, eggs, sugar, lemon rind and juice and process. Pour cream cheese over bas and bake for 1 hour 10 mins(Mine took 1 hr 30 mins) till set. Refrigerate till cold.

8 comments:

Little Inbox said...

I longed to bake a cheese cake too, but I'm afraid it'll be a mess. I'll follow more experience sharing through youtube. I hope soon I can be like you, baking own cheese cake.

very culinary said...

I would say that cheesecake is a very close second to my love affair with pie.

Who cares about the cracks, Daphne. I didn't even notice that. All I could think when I saw the picture was, "Oh, now we're talkin'! YUM."

noobcook said...

cheesecake is my fave cake currently and yours look so blissful.

ai wei said...

i love cheese cake!!!!
but have to use 750g of cheese. what's the difference btw 2 kind of cheese ar?

booksandbakes said...

My mum says cracks are how you tell something is home-made. When I started taking my summer cheesecake out of the oven before it cracked, she told me to leave it in so that it would become authentic!
But, then, it wouldn't come out of the tin, and become one giant splodge. Hence why you won't find a photo of my fiasco!
So, all that was saying was: great cheesecake!
Rosie of BooksAndBakes

Little Corner of Mine said...

Looks dense and rich, I like!

Food For Tots said...

Who cares abt the crack! It is really a sinful indulgence to me! Irresistable!

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