Wednesday 30 July 2014

Easy Cheesecake

This easy baked cheesecake recipe is really super easy. No kidding. There's no need to bake in a water bath, no need to cool in the oven with oven door ajar before chilling in the fridge, no need to worry about cracks on the surface of the cheesecake.

I was rather apprehensive when I was first told about this recipe from Laura in the Kitchen. I've adapted the recipe to make a 7" cake...and it really can look reasonably presentable! My cake was not very tall as I only used 250g cream cheese. To have a taller cake, you can increase the ingredient proportion for the cheesecake portion or use a smaller cake pan. Baking time may need to be adjusted though since it will need abit more time as the cake layer is thicker.

On the whole, I find the cake a little dense and I will still prefer the traditionally baked cheesecakes. But for its simplicity, I wouldn't complain too much. You don't have to be too concerned if cracks form on the cake surface since you will be covering it with jam spread and berries toppings. What a genius!!

So if you do not have too much time on hand and want a super easy cheesecake recipe to please the eye, you can try this!

Easy Cheesecake
adapted from Laura in the Kitchen
makes a 7" round cake

For the base crust
150g digestive biscuits, finely crushed
60g butter, melted

For the Cheesecake
250g cream cheese, softened
1/4 cup sour cream
zest of 1/4 small lemon
1 egg
pinch of salt
1/2 tsp vanilla extract
1/4 cup + 1 tbspn sugar
1 tbspn plain flour

For the Berry Topping
Raspberry Preserves
Fresh Berries

1. Preheat oven to 160ºC. Butter a 7" spring form round pan. Set aside.

2. In a large bowl, mix together the crust ingredients until it forms a coarse crumbly mixture. Pour it into your prepared pan and press it evenly. Bake for 8 minutes and set aside while you make your filling.

3. In the bowl of a standing mixer fitted with a whisk attachment, mix together all of the filling ingredients for about 1 minute or until thoroughly combined.

4. Pour the mixture over your crust, and bake for 1 hour.

5. Cool completely at room temperature. Then transfer to a fridge and chill overnight.

6. Add the preserves in a small pan and just heat it up enough to make the preserves a little easier to drizzle.

7. Drizzle the preserves evenly over the top, and scatter your fresh berries all over the top. Place it on a pretty platter and enjoy!

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.



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