Monday, 12 September 2011

An easy baked Cheesecake recipe

Cheesecake. It is my brothers favourite dessert and as he stood over me in the kitchen watching me make this one, he told me that nothing I have made him before even counts... that this cheesecake stands alone and is what I would be judged on from now on. I got to say, this is a bit daunting as I don't like cheesecake. Well, come on, I'll eat it and I have done, I've even been to the Cheesecake Factory in New York with my sister. Oh god, what a place. They have things like Glamburgers and a skinnylicious menu, not to mention 50 different cheesecakes to choose from, need I say more? euk. I remember Kyoko asking the waiter which cheesecake contained the most chocolate, I was appalled at what came to the table. Kyoko's eyes lit up. For me, it's just the last thing I would order off a menu, I just think there are better things out there to waste your calories on and get your thighs rubbing. However, I took all this into account and embarked on my own made up recipe and I gotta say, it worked pretty well and I got a pat on the back from Cameron and our guests and a request for a repeat
So, here's what I did..
16 digestive biscuits
1/2 tsp ground cinnamon
120g butter unsalted
85g caster sugar
2 tsp golden syrup
1 lemon
585g cream cheese
4 eggs
(frozen berries or fresh if you want to make a compote)
In a food processor, blitz your biccies and then add melted butter and golden syrup
Whisk the cheese, eggs, vanilla, sugar, lemon juice and zest together
Press crumbs into a lined springform tin with the back of a spoon
Pour mix on top of the base and bake in an oven at 170C for 15 minutes and then turn down to 150C for 20 mins..then turn off your oven and leave the cheesecake in for another 10 minutes, this is to stop it cracking (should have a faint wobble in the middle)
It must cool in the fridge for 3 hours before serving. Oh, and I made a sort of compote from a pack of frozen berries, lemon juice and sugar simmered together and then cooled in the fridge, thats kinda what makes it.