Wednesday, May 28, 2008
Against my doctor's advice, I baked a fabulous cheesecake last Sunday..Muahahahaha..
I bought already all the ingredients..wasting is a big no-no..right?
I've been wanting to try this recipe for ages and since my sister is back home (She did all the mixing..I just gave instructions), Sunday was the perfect day to make this scrumptious rich cheesecake. I used Oreo cookies for the biscuit base..the combination was fantastic.
This recipe uses a "water bath" baking method. A "water bath" is a method that will help keep the top of the cheesecake from cracking while baking. You place the cake tin in a larger pan filled with hot water, place it in the oven and bake. It's like giving your cheesecake steam bath.
Recipe adapted from Fatboy Recipes
Printable Recipe Here
Preparation time: 40 mins
Baking Time: 1 1/2 hours
Oven Temperature: 160 celcius
Leave to set in oven: about 1 hour
To be made the night before (Refrigerated overnight for the filling to set)
2 packages of Oreo cookies
6 tbs butter (melted)
1. Put the cookies in a plastic bag and crush them using a rolling pin or a big spatula until it resembles bread crumbs.
Tip: You can also use the food processor. But I like my biscuit base to be more crumbly and crunchy.
2. In a bowl, stir the melted butter with the crushed biscuits. Line the bottom of the cheesecake pan with baking paper so that the base won't stick. Press the mixture into the base of the prepared pan and chill in the fridge.
2 x 250g package of cream cheese
1/3 cup sugar
3 egg yolks
3 tablespoons plain flour
1 1/3 cups of whipping cream
zest of one lemon
1/4 cup of lemon juice or juice of 2 small lemons
3 egg whites
1/4 cup of sugar
1. Cream the cream cheese and sugar until fluffy.
2. Then, beat in the yolks one by one.
3. Using a spatula, mix in the lemon zest, lemon juice and mix until smooth. Stir or slowly mix in whipped cream. Batter should resemble a thick batter.
4. In separate bowl, beat the egg whites and slowly add the sugar 1 tablespoon at a time, until it forms soft peaks. Fold the whisked egg whites into the batter.
5. Take out the cake tin and make sure the biscuit base is cool and not crumbly. Take a heavy aluminum foil, and wrap it around sides and bottom of the cheesecake pan to prevents leakage while baking the cheesecake.
6. Pour filling into prepared biscuit base and bake in a water bath for 1½ hours or until set.
7. Place the pan in the oven and bake for 1 1/2 hours.
8. After that, switch off oven, leaving cake in there door closed, for 1/2 hour. Take out from water bath, and leave to rest in oven for another 1 hour, with the oven door slightly ajar. After 1 hour, take out and refrigerate overnight.
9. When ready to serve, use a hot palette knife to cut around the perimeter and release the cake from the pan.
Amal gave this cake an A. It's not too sweet and you can taste the tangy lemon and combined with the chocolaty Oreo cookie base..Really..it's that good..bad for my diet though..huhu..