Baking a Classic Cheese Cake

The famous Austrian-born American actress Hedy Lamarr once said, "Because you don't live near a bakery doesn't mean you have to go without cheesecake."

That is quite true since everyone who is anyone, loves a creamy textured cheese cake. The crumbly base holding a scrumptious looking & tasting cheesy top really make one's mouth water. I've always loved baking cakes & cookies, although the beginning was a bit tough; eventually my cakes became conveniently edible ;)

Baking a cheese cake has always been a challenge for me. I've tried 2-3 times before but the result aren't worth mentioning....hehehe. The first time i tried the cheese cake turned into a leathery lump tasting even worse!!

The second time yielded a slightly better version of the leathery lump that got burnt from the sides but still tasted nice.

Anyway few days back I tried this amazingly simple recipe that turned out to be simply delicious and easy to make. I prefer the non-bake cake since basically its the baking of the cheese cake that I cannot fathom.

So here it is for every cheese cake lover, & the best thing is it can be baked or refrigerated so it's completely up to you how you wanna eat it. Can anything be simpler than that?

Things Required:

For the Crust:

1. Digestive Biscuits - 200 gms
2. Butter -70 gms
3. Castor Sugar - 2 tbsps
4. Spring form pan

   
   

Crush the digestive biscuits finely, add the butter and Castor sugar. Mix well till combined. Tightly press on the base of a spring form pan evenly. Leave to set in the refrigerator for at least half an hour.

For the Filling:

1. Sugar - 150 gms
2. Cornflour - 1 tbsp
3. Cream Cheese - 380 gms
4. Fresh Cream - 3 tbsps
5. Sour Cream - 75 ml
6. Eggs (large) - 3
7. Lemon zest - 1/4 tsp
8. Vanilla essence - few drops

Combine the Sugar, Cornflour, Cream Cheese, Fresh Cream and the sour cream, use a beater to mix well then set aside.

Meanwhile separate the egg yolks and egg whites, making sure that the whites are completely separated. Add the egg yolks in the cream mixture, add a few drops of vanilla essence & mix to combine.

Beat the egg whites for 7 - 10 mins or until stiff peaks form. Pour in cream mixture, add the lemon zest and fold lightly with a whisk.

Pour the mixture in the prepared baking tray and refrigerate till set which would be approximately 8 - 12 hours.

If your prefer a baked cake, then prepare a water bath in a large dish with high edges. Fill it halfway with water. Wrap foil around the baking pan and place in the water bath. Make sure the water level reaches not more than 1/2 height of the baking pan. Bake in the oven at 140 degree C for 1 hour or till just soft in the centre. Leave to cool in the over for an hour or more.

Decorate with chocolate shavings and fruit slices on top. You can also use chilled strawberries dipped in dark and white chocolate to decorate. Serve and enjoy the yummiest delicacy :)