Cheesecake
Are you a cheesecake lover? if yes, you definitely love this one! if you are not a cheesecake lover and thinks that all cheesecakes are rich in texture and taste, think again. This cheesecake tastes just like the light and fluffy Japanese cheesecake in the stores. Even if you are an amateur baker, this cheesecake will not be an ardous task.
Best of all, it’s so good on its own already. You don’t even need toppings for it.
Ingredients*:
- 225 g butter (leave it at room temperature so that it is slightly melted)
- 896 g Philadelphia cream cheese (leave it at room temperature so that it is softened)
- 300 g white sugar
- 5 eggs
- 475 ml heavy cream
- 1 ½ tbsps cornstarch
- 1 tsp vanilla extract
Method:
- Preheat oven to 175 degrees celsius. Grease and flour a 9 inch round pan**.
- Beat the butter, cream cheese and sugar until light and fluffy and no clumps of butter or cheese are visible.
- Beat in the eggs, one at a time, until well-blended.
- Stir in the heavy cream, cornstarch and vanilla essence, one after the other in this order.
- Then pour the mixture into the springform pan.
- Now, it is the time for you to prepare the cheesecake for a hot water bath before it goes in to the oven. Wrap the bottom of the cheesecake pan with aluminum foil.
- Put the cheesecake pan into a deep pan that is rectangular in size and fill the deep pan with water to reach halfway up the sides of the cheesecake pan. Before you put the rectangular pan with the cheesecake pan into the oven, remember to place a sheet of aluminium foil over the top of the cheesecake pan. (This is to prevent the top of the cheesecake from overbrowning.)
- Bake for about 60 minutes, or until center of the cheesecake is just firm.
- Cool at room temperature for 1 hour.
- Refrigerate until set before removing from pan.
- Before slicing your cheesecake, remember to ‘wash’ your cake knife with hot or boiling water or just simply, pour hot water over your cake knife. This is to ensure that the cheesecake does not stick to your cake knife while you are cutting the cheesecake.
*In this cheesecake recipe, temperature is very important. Unless otherwise specified, no ingredient must be refrigerated.
**For this recipe, a springform pan must be used. If you are unsure what a springform pan is, it is a round pan whereby in the middle of the exterior of this pan, there is a hook-like gadget where you can turn and twist it to open the pan. By doing this, the bottom of the pan will be easily lifted upwards.
