So I’ve attempted to make cheesecake quite a few times and have failed in trying to do so a few times too. Until TODAY! Everything fell into place!! I found a fantastically easy recipe and having made it wrong a few times, i learned the error of my ways today.. UNDER- WHISKING!
So the general mix of a cheesecake is cream cheese and a man with a strong right arm.. Unfortunately he lives 112 miles away so I’ll have to make do with an electric whisk!
So here’s the ingredients:
- 8 digestive biscuits
- 50.0g butter , melted
- 600g cream cheese
- 2 tbsp plain flour
- 175g caster sugar
- vanilla extract
- 2 eggs , plus 1 yolk
- 142ml pot soured cream
- 300g raspberries
- icing sugar
Please do not limit yourself to raspberries and the only reason I used them was because my mum bought some from the market recently and they tastes DELICIOUS! Remember not to choose a citrus fruit such as mango, peach or orange cause we all know what happens to your bowel motion when you mix dairy and citrus :) However, if you want to use lemon you can do so which I’ve never understood cause thats a citrus, right?
Any who heres the recipe:
- Heat the oven to 180C/fan 160C/gas 4. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
- Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
- Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.
HOW QUICK WAS THAT? This recipe has over 600 recommendations!
Here’s my tips:
- Instead of using a square tin to bake it in, use a round tin and if you don’t have one, go get one cause i find that baking cold-based products always present themselves better in it. If you do use a square tin, ensure it isn’t a bread loaf or lasagne tin as the cheesecake just won’t cook.
- For the whisking, it takes around half an hour in total. This may be because i used the lowest setting on my whisk to ensure the cake was extra light and fluffy because once this baby sets, It’ll be extremely heavy if not beaten well. This is the part where you zen in the kitchen and let the hum of the whisk, scent of the mixture and smooth motion, calm your mind.
- Instead of using an icing sugar mixture, why not melt some white/ milk chocolate and add a little milk to make the chocolate a little more runny and less rich, then put the raspberries in the chocolate and pour over the cake. As a form of decoration, you could even use a jug, gravy boat etc and poor the chocolate in there and garnish the top with some raspberries and a sprig of mint so those who wish to indulge, can.
- Remember, cheesecake likes being made love to softly and gently, unlike cake which kind of likes it rough. The smoother you are, the easier the cake will set through to the middle, unlike many of my previous attempts :(
Have fun ladies and gentlemen! To all my fellow Muslims.. If Iftaar is around 9, start making this around 6 and leave in the fridge until after you open your fast and it should be PERFECT! What a perfect treat to open your fast with! WOOOOOOOOHOOOOOOOOOO!