Classic Baked Cheesecake đ§
This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet......just look at the jiggle it makes when I gently shakes the pan......the top with a very light golden brown, color,not cracked, and near perfectly flat.....perfect signs of a baked cheesecake đđ
Classic Baked Cheesecake đ§
1.Biscuits-180 gm
Unsalted Butter-100 gm
Crush the biscuits (I used arrowroot biscuits)and add the melted butter and stir in.Press this mixture to the base and sides of a 16 cm/6 1/2â springform pan .Refrigerate until you make the cheese cake batter.
2.Cream Cheese-425 gm(I used Philadelphia spread)
Granulated Sugar -330 gm
Sour cream/thick yoghurt-1/2 cup (100 gm)
Eggs-2 large(or 3 small)
Lime juice-2 tsp
Vanilla essence-1 tsp
All purpose flour-3 tbsps
Make sure all the ingredients are at room temperature.
Cream the cream cheese with a beater or in a food processor until creamy.Add in the sugar and sour cream and cream again.Add the eggs,vanilla,lime juice and flour and beat till just combined.
Donât overbeat as you do not want to aerate the batter.
Pour into the refrigerated crust.Preheat the oven at 150 C(I used a convection oven) and bake this cheese cake for 55 minutes.The top should be light golden brown ,not cracked and nearly flat.It should jiggle lightly when you gently shake the pan .
Allow the cake to cool in the oven for an hour with the doors slightly open.Remove the cheese cake from the springform pan carefully.(donât remove the base,remove the outer tin only).Then refrigerate overnight or for 5-6 hours.Top with berries and sugar powder or serve with berry compote
Blueberry Compote
3.Blueberries -250 gm
Sugar-1/2 cup
Cloves-2
Salt-a pinch
In a pan add 3/4 th of the blueberries and all the remaining ingredients into a pan and bring to boil.
4.Corn flour-1 tbsp
Lime juice-1/2 a lime
Add to the above and the set aside blueberries too.Once the mixture thickens off the stove and allow it to cool.U can blend this if you want a smooth Compote.
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