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Tuesday, November 29, 2011

Baked Cheesecake

Made this yesterday afternoon and I guessed it was not chilled enough when I cut it at night.  It was a bit soft but by morning it has hardened and the texture  is a cross between a  cake and ice-cream.  Friends and colleagues love it. Definitely will  try again as it is easy to make.


110 gm digestive biscuit (crushed them in plastic bag)
50 gm melted butter
Option -  I added some crushed almonds/nuts.

1)    Combine crushed biscuit with the melted butter and press until firm onto an 8" loose bottom cake pan.
       Bake for about 10 mins. at 160 deg. C.  Leave aside.


500gm Philadelphia cream cheese at room temperature
120gm castor sugar
3 large eggs (give it a whisk with a fork)
250gm whipping cream and 2 tsp of lemon juice (lightly whipped)
100 ml full cream milk
1/2 tsp of vanilla essence

50gm cooking chocolate - melted
Optional - Add in a tabsp of brandy


1)      Beat cream cheese together with the sugar until smooth.
2)      Beat in one egg at a time.
3)      Add in whipping cream and milk at slow speed.
4)      Spoon half portion of the batter into a bowl and add 1/2 tsp of vanilla essence.  (A)
5)      Blend  the melted chocolate into the other portion and beat it until well mixed.    (B)
6)      Spoon (A) onto the biscuit base followed by (B) until finish.  Use a skewer and give the
         batter a swirl.  Bake at 160 deg. C for about an hour.
7)     Open the oven door a little and let the cake cool in the oven completely.  Do not worry if the centre of
        the cake is a bit wobbly.  It should set later.
8)     Best to chill the cake overnight in the fridge.


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