A close friend asked for the recipe for a baked cheesecake recently. She wanted to bake one for her husband to be. I ‘small small sound’ tell her, buy onelar, easier. She laughed it off and said, no, I want to make one for him. Here’s the response to her request. Actually, baking a cheesecake is pretty easy and straightforward and it tastes exceptionally great too. Here’s the simple recipe and simplified steps to make it. Try it and share your results please.
Cream Cheese 500gm. (Philadelphia is expensive, Tatura is cheaper, I have no preferences and used any brand available at the time I need to buy)
Castor Sugar (just right is 200gm, standard sweetness is 240gm); Corn Flour 2.5 table spoon (any brand); Vanilla Essence (2 teaspoon); Whipping Cream – 4 table spoons (any brand, prefer unsweetened); Lemon juice x 3 teaspoon; Lemon Zest (for more aroma); Instant coffee 2 teaspoon (nescafe gold gives more aroma or use Indocafe); Eggs x 4 (Size A); Butter – 100-120gm; Tiger Biscuits x 250gm.
Do the base first, just crush all the tiger biscuits into ‘sand’. Then add in the butter and mix. Next press the mixture into the base of the cheesecake pan. Grease the inside of the pan with butter / margarine. Leave in fridge while you do the below.
Blend cream cheese, followed by castor sugar. Once it looks fully blended, add in one after the other, corn flour, vanilla essence, whipping cream, lemon juice, lemon zest.
Mix the instant coffee with 4 tablespoons of hot boiling water and pour it into the mixture. DONT ADD EGGS YET.
Once everything is done fully, leave it. Now, switch on the Oven and preheat it for 5 minutes at 200 degrees. After switching it on, you may now crack all the eggs into a cup/glass.
Switch on the blender and pour in the first egg, blend it for max 10 seconds, pour in second egg and blend for 10 seconds until you complete all the 4 eggs. After the last egg, stop blending after 10 seconds. If you blend too long the cake may have a crack on the top later. It will still taste nice but will not look nice.
Take out the cake base from the fridge, pour in the mixture and put it into the oven. Turn the temperature to 250 degrees for 15 minutes. After 15 minutes, reduce it to 120 degrees and continue baking for the next 2 hours. Typically, you need to reset the timer since it is just one hour. After two hours, insert in a toothpick in the middle of the cake. If it comes out WET, continue baking for another 30 minutes. Redo the testing until the toothpick comes out dry. 🙂 Normally, the max you need to bake it just 2.5 hours, unless there’s something wrong with your oven. 🙂
Once finished baking, leave it in the fridge overnight. It will taste amazing the next day. Welcome to the gang, Coffee Cheesecake CHEF.