Wednesday, August 28, 2019

Cook: No Bake Original Cheesecake

A piece of goodness
I have made a few versions of cheesecake- chocolate ones, Oreo etc etc......Decided to go back to basic and searched for recipe for an original cheesecake. I am surprise my first attempt was successful. I would suggest leaving the cheesecake at least 24 hours before consumption
so that the texture is more firm. 

INGREDIENTS (makes 9 inches cake)

1. 300g digestive biscuits (Crush into crumbs by placing them in a food processor or place them in a plastic bag and crush them using a rolling pin)
2. 90g butter, melted
3. 400g of cream cheese, at room temperature
4. 315g of whipping cream
5. 1 tablespoon of freshly squeezed lemon juice
6. 1/8 teaspoon of salt
7. 60g of sugar


Preparing cheesecake base
1. Place the digestive crumb into the springform pan and add in the melted butter.
2. Mix well, and press down the biscuit mixture using the back of a spoon.
3. Chill in fridge for at least 1 hour.

Preparing the cheesecake mixture
4. Whip the whipping cream using mixer until medium peak. Set aside.
TIPS: Use high speed for 3-5 minutes or until the cream thickens, then reduce to low speed until it reached medium peak. This is how it will looks like: Medium Peak Whipped Cream.
6. In a stand mixer, blend the cream cheese, lemon juice, salt and sugar until it is creamy. It should just take 1-2 minutes.
7. Add the whipped cream into the cream cheese mixture by batches and stir in using a spatula. Do not over mix.
8. Pour the mixture into the springform pan and smoothen the surface using a spatula.

9. Place the cheesecake into fridge and leave it overnight before serving.

TIPS: The texture might be a bit soft if just leaving it overnight, I would suggest chilling for at least 24 hours before serving.

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