Bistro Cheesecake

I would like to share this lovely cheesecake recipe. It was given to my husband when he was in Melbourne during his university days. It is a very solid cheesecake which is delicious and my children just love it.

Bistro Cheesecake

8 oz digestive biscuits - crushed   (shortbread is best)
4 oz butter
Add some crushed nuts if you wish.

500gm  Philadelphia cream cheese  (at room temperature)
2 eggs  (room temperature)
1 cup sugar
1 tsp. of vanilla essence

Method:-

1.     Crush biscuits.
2.     Melt the butter on low heat.  Combine with crushed biscuits and spread evenly onto a 9" diameter  
        loose bottom pan. Put into the fridge.
3.     Cream the sugar and cream cheese over hot water in a double boiler until very smooth.
        Use a wooden spoon.
4.     When sugar and cream cheese have combined, remove the basin from the hot water and add in
        unbeaten eggs, one at a time.
5.     Stir in eggs in slowly and when combined with mixture, beat it gently until very smooth and creamy.
6.     Add in vanilla essence.
7.     Place the filling into the biscuit crust and spread evenly over the whole pan.
8.     Bake at  175 deg. C for 30 mins.  (Top should be firm and lightly browned).  Let cool in the oven.
        Put in the fridge for at least 3 hours or preferably overnight.

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.

Recipe

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.

Filling:

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

Method:

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.

Oreo Cheese Cake

This is my first no bake chilled cheesecake. It is suitable for people who wouldn't  like too much cheese in their cake.  My colleagues and boss love it but my family felt that this is not cheesy enough.  Husband said it is like eating a nyonya kueh and daughter will accept it as a jelly cake.  I do agree that this cake has too much of gelatin in it.  So hard to please!  Anyway it is a good dessert to have after a meal.  I will have to add in more cream cheese for next time.

Baked Chocolate Cheesecake

Made a chocolate cheesecake after dinner.   I wanted to try again a cheesecake resipe from a cook book but I just couldn't find it and ended up with this one instead.   It is my  1st attempt  and it turned out  well according to my colleagues/friends.  Definitely taking some for line dance friends today. This chocolate cheesecake is just right for  people who do not like a too cheesy taste.  It is a bit flat because I do not have a 9" cake pan.  What  I  have is either an 8" or 10" pan and I didn't decorate the cake as there is no special occasion.

 

Layered Chocolate Cheese Cake

Having found a block of cheese near expiry date in the fridge, I decided to make a layered chocolate cheese cake.  Found this recipe from a food blogger Mary Moh and as mentioned in her blog, this cake is rich, moist and tastes good. Thanks Mary for sharing the recipe.   Having saved a big piece for my son, the rest of the cake is almost finished.