Baked Cheesecake With Freshcream & Strawberries

Baked Cheesecake with Fresh Cream & Strawberries

Cheesecake with Disgestive Biscuits & Oreo Cookies Base

This is my first attempt at decorating a cake & it's for my sister's (SY) birthday.

With my very limited piping skills, this was the best that I could do. Fortunately, my sister was pleased with her cake. Everyone in the family was pretty impressed that I could produce that cake :P

With my last attempt at baking a cheesecake, I made a little change to the original recipe trying to make the cake firmer. The last cheesecake I baked was very soft & the cake was all over the knife when I cut it. So this time round, I added a little more cheese & experimented. The cake did indeed turned out firmer :)

Recipe for Baked Cheescake with Fresh Cream & Strawberries

For the Crust (optional):

Ingredients:

200g of digestive biscuits

6 pieces of oreo biscuits with cream removed (6X2)

100g unsalted butter, melted

2 tbps caster sugar (optional: I didn't add any sugar at all)

Method:

1) Use a food processor to process the digestive biscuits & oreo cookies till fine.

2) Mix up all the ingredients in a mixing bowl well.

3) Grease an 8 1/2 inch cake tin. Press the crust mixture down the base of the cake tin. You can use your fingers or a lapis press.

4) Refrigerate for at least 15 minutes or till set. Ready to use.

For the Cheesecake:

Ingredients For Cheesecake:

(A)

300g cream cheese, room temperature

4 egg yolks

1 lemon rind

4 tbps milk

(B)

4 egg whites

130g castor sugar

(C) Sift

40 g top flour

40g corn flour

Method:
1) Cream cheese till creamy. Add egg yolk one at a time. Cream well before adding the next yolk. Then slowly stir in the milk. Cream well.

2) Fold in the flour, half at a time.

3) In another grease-free bowl, whisk the egg whites till foamy. Then add the sugar & whisk till soft peak.

3) Fold in half the whisked egg-white into the cheese batter. Fold in the rest.

4) Pour the batter into the 8 inch springform cake tin as prepared.

5) Use water bath to bake cheesecake at 120 degrees for 30 mins & 160 degrees for 30 mins.

Depending on the tempertaure of the oven, you might need to bake longer. Use a skewer to test the center for cake. It should come out clean.

6) Turn off the oven, leave the door of oven slightly open & let cheesecake cool.

7) Refrigerate the cheesecake once it's completely cool for at least 3 hrs before decorating.

For Simple decoration:

Whipped Fresh Cream

Fresh Strawberries