Sunday, 16 March 2014

Sure-success cheesecake


Hi guys!  :peekaboo:

A cyber-friend shared a cheesecake recipe and sometime back, I finally tried baking it. Well, as you already know, I love sharing the good stuff so here's sharing my report on that cheesecake attempt. 




The before...

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The after...

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....... in mini tartlet tins .......

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....... in small round tins .......

The slice test...

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Passed the slice test!
Crust intact! 
:rahrah:


Next, the strawberry sauce...



Chopped strawberries..
Sugar and vanilla extract..
Sorry, all in agaration (estimation)... :oops:

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The plating... ala Master chef-amateur? :lol:

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The cross section… thin layer of both crust and cream cheese… I found that the digestive biscuit mix was a lot! Scared not enuff cheese to go around. :xedfingers: So, i rationed the portion for the mini tartlet tins. 
The close up...

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Out of the few I tried, I think this was a clear winner. :please:


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Thank u, Jennifer for sharing this recipe. :please:


Crust :- 

300g of digestive biscuits 
40g sugar 
120g butter

Melt butter and sugar in a small pot. Pour over the crushed digestive biscuits. If you have a food processor, you can also choose to dunk all the biscuits in instead of crushing them in a freezer bag.

Put the biscuits into a baking tin and chill in the refrigerator for a minimum of 1 hour. 


Cream cheese :- 

250g cream cheese
70g sugar
80g sour cream
2 eggs

Cream the cream cheese with the sugar in a mixer until well combined. Add the sour cream. Add 2 eggs, one at a time until well combined, then add the next egg. Pour mixture onto to the baking tin with the biscuit mix. Bake for 20 mins at 150 deg C.


This was a winning recipe.
Definitely a recipe for keeps. Image

One cannot find any fault with this recipe.
The recipe is just perfect. 
The taste was perfect. Image

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