Baked Cheesecake

Good evening, today I decided to try a bake I have failed many times before in the past, this bake has set but I have a HUGE split right though the centre, it’s disappointing but I am pleased with the bake it set for the first time!img_0265

I got the recipe off a friend called for 1KG of Cream Cheese it’s a very large amount but I have enough filling left to experiment with flavours and fillings, I have a can of Caramel, a Black Current and Blackberry compot, Mango compot and could add some cocoa powder to the mix and make a chocolate one and top it with a chocolate ganache.

Recipe;

Base
250g Digestive biscuits
85g Melted Butter
Cream Cheese Filling
1KG Full-Fat Cream Cheese – Room temperature
1 tbsp Corn Flour
250g Soured Cream
200g Caster Sugar
Salt – Small Pinch
5 Eggs – Room Temperature
Vanilla – A healthy Glug*
Zest of 1 Lemon – Finely grated

Method;

We need to preheat the oven to 180dC, she told me I needed to use a 10″ spring form pan but I only had an 8″ loose bottom pan. Begin with the base, we need to crush the biscuits to a crumb I used a food Processor, but using a bag and rolling pin works just as well, when crushed add the melted butter (to melt the butter I used the microwave set on half power and for 1 minute.) the crumb base should be evenly moistened, tip it into the lined tin, and flatten and evenly spread out with a spoon, not into the oven for 15 minutes to cook and set the base. When baked remove from the oven and allow to cool completely while this is cooling set the oven down to 150dC.

Now to the cream cheese filling, add the cream cheese to the mixing bowl (I use a Salter Stand Mixer it’s basic but it does what I need and then some) mix the cheese by it’s self to smooth the cheese, add the cornflour, sugar and the pinch of salt and mix until combined. now to add the eggs one at a time and mix slowly and avoid adding air to the mix as this will cause it to rise and form pockets of air, when all the eggs have been added, add the soured cream, lemon zest and the vanilla ( I use vanilla bean paste with seeds but extract will be just fine with vanilla I don’t like to use a set amount I use what feels right) when mixed pour on top of the cooled base and put into the oven for around 50 minutes. same as a cake do not open the ovens the fluctuation in temperature will cause an uneven bake. when time is up don’t open the door just turn the oven off and allow it to cool in the oven for about an hour to let it finish off baking, when time is up remove from the oven and run a knife around the edge, when cooled to room temperature cover it in clingfilm still in the pan and chill it over night. when chilled remove from pan and decorate to your desire, top it off with fruits and dusting of Icing sugar.

Why use icing sugar when you can use a powdered sugar that will not dissolve when it is moist in the air or the product is wet, It’s called Sweet Snow, we use it at work, but you can buy it from a website called Bakery Bits it’s a great product for dusting fresh doughnuts straight from the fryer or still hot desserts like Soufle which I can’t make yet! HA

I hope you have better luck with the recipe than I did, I’d like to know how you got on so leave a comment or if you know how or why my bake split let me know!

 

Leo

 

Tips/Hints;

Working for a bakery as I mentioned previously, one of the best tip I have ever gotten is while using a stand mixer the mix sticks to the sides and doesn’t get mixed in, so scrap the bowl move the mix from the edges to the middle and begin mixing again.

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