Recipes
Recipes with my own touch
Servings
1 cheese cake
Ingredients
For the base:
250g digestive biscuits
150g butter, melted
3 tablespoons caster sugar
For the filling:
225g caster sugar
2 tablespoons cornflour
750g full fat soft cream cheese (like Philadelphia)
6 eggs, separated
10ml vanilla extract
150ml heavy cream
150ml sour cream
1/2 teaspoon salt
Baked Cheesecake
This is the most delicate, delicious cheesecake ever! You're bound to fall in love one bite at a time and forget about calories altogether! The best part is that it is so easy to make and is bound to turn you into a superhero in your friends' eyes! Come on, give it a go and let me know how well it turned out!
Method
- Process the digestive biscuits into fine crumbs. Add the melted butter and sugar and mix until combined. Press onto the base of a greased 24cm springform cake tin. Chill for 1 hour in the fridge.
- Beat the egg whites with the salt to form stiff peaks. Set aside.
- Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract. Slowly add both creams, beating constantly.
- Carefully fold the egg whites into the cheese mixture. You want to be sure to leave no egg white lums.
- Scoop cheese mixture onto base. Bake in a 170 degree oven 1 to 1 and a half hours without opening the oven door (i said don’t open the door!) until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours without opening the door. I know it’s hard, but it’s worth it! Open the oven door and leave the cheesecake inside the oven for another hour. Remove from the oven and chill in the fridge for a few hours.
- Serve chilled, dusted with icing sugar and decorated with berries (for Marcel) or straight up (for me).
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