Makin' Cheesecake - A Simple Recipe
Delicious cheesecake What makes cheesecake so versatile as a dessert, and a pleasure to make, is the multiple combinations and flavours of various fruits, the crispiness of biscuits and nuts, and the sweet taste of cream cheese. Cheesecake first...
What makes cheesecake so versatile as a dessert, and a pleasure to make, is the multiple combinations and flavours of various fruits, the crispiness of biscuits and nuts, and the sweet taste of cream cheese. Cheesecake first came from ancient Greece and then spread all over the world, so the ingredients in many cheesecakes differ from place to place. In the United States cream cheese is used, Italians use riccota, Eastern Europe twarog, and Germans quark.
What I love most about cheesecake is that there is no prescribed way of preparation, no restrictions. Quickly make a base and now you are the artist! Use anything from your fridge – each and every time the result will be different but equally delicious. Unexpected guests are coming and you need something quick? You can make a simple cheesecake with a fruit topping, or use a low fat cheese and get a light version, using some fresh fruit you can make impressive pieces for any occasion. Seriously, even if you’ve told yourself “I can’t bake,“ with this cake, you definitely can.
- 50g butter
- 150g butter biscuits
- 50g ground almonds
- sour marmelade
- 500g cream cheese (you may substitute 100g of heavy cream)
- 2 eggs
- 20g of vanilla sugar
- 120 g table sugar
1. Grease the removable bottom pan with butter.
2. In a blender, first grind almonds then add biscuits and butter and blend until reaching the structure of wet sand.
3. Scoop into a greased pan, press tightly, spread the marmelade on and refrigerate for at least 15 minutes.
4. Blend cream cheese and sugar together, add eggs, one at time, incorporate well but do not over mix.
5. Pour the cream blend onto your refrigerated biscuit mixture and put into a preheated oven for 50 minutes (170°C, 338F) or until the edges are golden brown. The middle part may still be jelly like.
6. Let cool completely before removing the mould.
Some Helpful Advice
Cream Cheese - if you want to create the "marble effect" divide the blend into two parts. In one part add chocolate or blueberries to color it. Pour one part into you pan and the second straight after, then make swirls (with a knife for example). You may also use jam or jelly diluted with water to make swirls.
Biscuits – you may also substitute the butter biscuits with wholegrain ones, add cinnamon or cocoa powder. I personally like a combination of hazelnuts and cocoa, the full taste pairs nicely with sour cherry marmelade.
Tips & Tricks
• Blend well but try not to incorporate too much air, which causes the cake to swell in the middle while in oven and then deflates once it is cooled, leaving a depression in the middle
• Make sure the ingredients are at room temperature
• You can freeze your cheesecake
• To make the cake look more elegant decorate the sides with roughly cut nuts, they stick well to fresh gelatine poured over the cake.
• To decorate the top you can use any fruit, I like the sour types like forest fruit, strawberries, nectarines or blueberries. To make the cake look nicer pour some gelatine over the fruit
• An even easier way is to make red fruit or caramel coulis and just drizzle it on an already cut cake