You can buy a boxed version of cheesecake in all bakery store. But if you can make your own cheesecake right from scratch using a great ingredients allow you to be in complete control to produce a perfect balance to this rich cake. Cooking skills or not, this is the easiest food you actually make yourself. I included these because anyone can make a very tasty, delicious and fresh homemade cheesecake.
Ingredients:
600g cream cheesecake
75ml unsalted melted butter plus extra for greasing
1 finely grated orange zest
1 finely grated lemon zest
1 lemon juice
4 tbsp plain flour, sifted
½ tsp salt
1 tbsp vanilla extract
300g Mc vities digestives whole wheat cracker biscuits
1 tbsp granulated brown sugar
5 egg yolks, beaten
1 cups heavy cream
1 cups granulated white sugar or you can add more sugar if desired.
Preparation:
Ingredients:
600g cream cheesecake
75ml unsalted melted butter plus extra for greasing
1 finely grated orange zest
1 finely grated lemon zest
1 lemon juice
4 tbsp plain flour, sifted
½ tsp salt
1 tbsp vanilla extract
300g Mc vities digestives whole wheat cracker biscuits
1 tbsp granulated brown sugar
5 egg yolks, beaten
1 cups heavy cream
1 cups granulated white sugar or you can add more sugar if desired.
Preparation:
1. Preheat the oven to 200°C. Grease a 20x20cm inches round, heart or any loose bottom or spring form cake pan. In a food processor pulse the crackers and ground until resembles coarse meal.
2. Place into a mixing bowl, mix the cracker crumbs, 1 tbsp brown sugar and melted butter until evenly moistened.
3. Press the cracker mixture into the bottom of the prepared pan.
4. Bake in the preheated oven for 10-15 minutes.
5. Then remove from the oven and let it cool.
6. In electric stand mixture, blend the cream until smooth. Then gradually add the sugar and flour, whisk until just incorporated.
7. Add the vanilla extract and lemon juice, then pour the egg yolks at a time. The finally add the heavy cream, whisk until just combined.
8. Reduce to low speed and beat with orange and lemon zest until evenly incorporated. Do not over mix.
9. Pour the cream cheese mixture into the prepared pan and smooth the surface.
10.Reduced the heat at 180°C and bake in the for about 40-45 minutes. Or until the edges have nicely puffed and the surface of the cheesecake. Turn off the oven and keep the cheesecake inside and let it cool for 3 hours.
11. When the cheesecake is done, cover and chill in the fridge overnight.
12. Slice a knife around the edge of the pan and place into a serving plate. Cut into slices and serve some cranberry, raspberry, strawberry or any fruit compote can compliment the cake, if desired.
