I’ve never been quite fond of sweets, until I was pregnant with my little girl. Then after every meal I head straight for the fridge hoping to find a box of cheesecake in there. Cravings were MAJOR.
Anyhow, fast-forward a couple of months after having my baby girl and I still love my sweets! And I love a slice of cheesecake anytime of the day – yes you heard it right. I am especially in love with this smooth, creamy, slightly tangy recipe I’m about to share with all of you
The key equipment used for making cheesecake is a springform tin – the ones which comes with a separate base, normally you’ll have to release the lever to remove the upper from the base. Of course we mustn’t forget the baking paper used to line the springform tin before pouring in the cheesecake. It is important you use the springform tin as the tin holds the shape of the cheesecake and as cheesecake is quite delicate, it is easier for you to remove the cake from the tin.
And the “secret” ingredient in this cheesecake is cornflour which I have incorporated with the other ingredients. Cornflour will prevent the “cracking” if the cake is overbaked, especially useful if this is your first time baking cheesecake! The starch molecules will actually get in between the egg proteins preventing them for over-coagulating. No coagulation means no cracks!
Now join me in spreading this cheesecake love!
Preparation time: 10-15 minutes
Cooking time: 1 hour + 1 hour standing time
Serves: 10-12
330g cream cheese, softened and at room temperature
500g ricotta cheese, room temperature
4 eggs, room temperature
1 1/2 cups superfine caster sugar
1/2 cup lemon juice
1/2 teaspoon vanilla extract
1 ½ tablespoon cornflour, combined with 1 tablespoon water)
1 medium sized mango, skin removed and sliced into thick cuts
For the base:
1 packet digestive biscuits
100g butter, chopped
1. Preheat oven to 150degrees C
2. For the base, place digestive biscuits and butter in a food processor and blitz until fine. Lightly grease 20cm springform tin and line with baking paper. Pour blitz digestive biscuits into the base of the springform tin. Use your fingertips and press the mixture into the base. Bake for 10 minutes or until slightly golden. Remove springform tin from the oven and set aside to cool
3. For the filling, place ricotta cheese, cream cheese, cornflour, sugar, lemon juice, vanilla extract in a food processor and combine the. Add eggs one at a time while the food processor combines the mixture until you achieve a smooth texture.
4. Pour cream cheese mixture on top of baked base. Shake gently to level the mixture
5. Bake for 1 hour at 150 degrees C
6. Turn off oven after 1 hour and leave the cake to stand for 1 hour, leaving oven door closed.
7. Once cheesecake has cooled, top with fresh mangoes
8. Serve cheesecake chilled
Share the recipe with your community:
|
Cheese Burgers Everyone (well, almost everyone) loves fast food, and I’m no exception. It’s a pleasure to...[Read More] |
|---|---|
|
Club Sandwich They say good things come in three’s. While I’ve settled for Charlie’s Angels and The...[Read More] |
|
Mushroom Lasagne It’s common knowledge that the Italians are very passionate about their food, and this has...[Read More] |
Thank you so much for clarifying! Its 1 1/2 cups caster sugar, not 1/2 cup caster sugar.
AC April 26, 2012 at 9:41:09 pm
Is that 1/12 cup of caster sugar correct?