Monday, September 14, 2009

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):
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)
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:
300g cream cheese, room temperature
4 egg yolks
1 lemon rind
4 tbps milk
4 egg whites
130g castor sugar
(C) Sift
40 g top flour
40g corn flour
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

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