I've tried about 7 different cheesecake recipes. And after a lot of trial and error [ emphasis on the error], I have come up with a recipe that works brilliantly.
So let's tackle this step by step. The first step is to not be scared or intimidated. It's a fucking cheesecake. It's simple. And fancy. But not the kind of fancy which is a pain in the ass. You fuck it up, and it's still edible. Cream cheese is yum. So don't worry. Nothing to worry about.
The best part of any cheesecake is the crust. Which is as easy as 1-2-3. Literally 3 steps to it.
Take a box of digestive biscuits, put them in a plastic bag, take a rolling pin and take out all your frustration on the plastic bag, with the pin. This will cause the biscuits to become biscuit crumbs.
Melt butter. Add butter to the crumbs and mix. There. Done. How much butter you add is up to you. But the butter and the crumbs need to stick together in order to form a nice solid crust.
Line the base of your tin with this mixture and that's your crust. See, normally, I'm not too particular about what tin I use. But this recipe calls for an 8 inch REMOVABLE BOTTOM tin. Believe me, normal tins are a pain when baking a cheesecake. You need a tin where the bottom is detachable. If you don't have it, then just line the inside of a normal tin with clingfilm so that you can take out the cake in one go.
The cheese bit of the cheesecake - fucking simple this is also.
1 pack of Philadelphia Cream Cheese [ weighs roughly about 225 gm] [ you can use Britannia, I'm just too fancy sometimes]
1/2 cup sugar
2 eggs
One tsp Vanilla essence.
Mix all these ingredients till it forms a nice LIQUID mixture. Should be smooth with no lumps. If you're too lazy to get rid of the lumps, just strain the entire thing and that should do it.
Add this to the tin with the base.
Bake at 180 for about 45 minutes.
The cake should be wobbly when you take it out. It should not be stiff. And the top should be completely white. No brown heat spots, nothing. Ideally.
But hey. That's where the strawberries come in.
If you have brown ugly spots on your cheesecake, cover it. Simple.
With anything you want. Strawberries, chocolate, gems, sprinkles. Literally anything you want, depending on how weird your taste buds are.
Refrigerate for an hour. This allows the cake to settle and become cut-able.
And if you've done everything right, your cheesecake is going to end up looking like this.
So let's tackle this step by step. The first step is to not be scared or intimidated. It's a fucking cheesecake. It's simple. And fancy. But not the kind of fancy which is a pain in the ass. You fuck it up, and it's still edible. Cream cheese is yum. So don't worry. Nothing to worry about.
The best part of any cheesecake is the crust. Which is as easy as 1-2-3. Literally 3 steps to it.
Take a box of digestive biscuits, put them in a plastic bag, take a rolling pin and take out all your frustration on the plastic bag, with the pin. This will cause the biscuits to become biscuit crumbs.
Melt butter. Add butter to the crumbs and mix. There. Done. How much butter you add is up to you. But the butter and the crumbs need to stick together in order to form a nice solid crust.
Line the base of your tin with this mixture and that's your crust. See, normally, I'm not too particular about what tin I use. But this recipe calls for an 8 inch REMOVABLE BOTTOM tin. Believe me, normal tins are a pain when baking a cheesecake. You need a tin where the bottom is detachable. If you don't have it, then just line the inside of a normal tin with clingfilm so that you can take out the cake in one go.
The cheese bit of the cheesecake - fucking simple this is also.
1 pack of Philadelphia Cream Cheese [ weighs roughly about 225 gm] [ you can use Britannia, I'm just too fancy sometimes]
1/2 cup sugar
2 eggs
One tsp Vanilla essence.
Mix all these ingredients till it forms a nice LIQUID mixture. Should be smooth with no lumps. If you're too lazy to get rid of the lumps, just strain the entire thing and that should do it.
Add this to the tin with the base.
Bake at 180 for about 45 minutes.
The cake should be wobbly when you take it out. It should not be stiff. And the top should be completely white. No brown heat spots, nothing. Ideally.
But hey. That's where the strawberries come in.
If you have brown ugly spots on your cheesecake, cover it. Simple.
With anything you want. Strawberries, chocolate, gems, sprinkles. Literally anything you want, depending on how weird your taste buds are.
Refrigerate for an hour. This allows the cake to settle and become cut-able.
And if you've done everything right, your cheesecake is going to end up looking like this.
No comments:
Post a Comment