Lets start with the crust. I like it to be really crispy and with a bit of a twist. Over my cheesecake practice I can honestly say: you can use any crumbled cookies as long as they are dry and do not contain chocolate/too much of sugar (it burns when you bake it).
For the CRUST I used:
- half a pack of Rich Tea Biscuits
- 150 gr of unsalted butter
- 3 teaspoons of cinnamon
What I did: smash cookies together, add butter, mix until the texture becomes even and then add cinnamon. Consistency of a “cookie dough” should be thick enough for you to be able to flatten it on the bottom of a spring-form pan. After that, put in a preheated 150C oven for about 5-7 min. It should be golden brown, but don’t cook it until crispy – otherwise it will dry out once the cheesecake batter is in.
- 3 x 200 gr of cream cheese ( you don’t need to use ONLY Philadelphia brand, any other cheaper alternative will do)
- 50-75 gr of cottage cheese (only use it if you have blender/mixer)
- 3 med eggs
- 100 ml of double cream
- 3 tbsp of all-purpose flour
- 3 tbsp lemon juice
- 3 tbsp lime zest
- 1 can of preserved/fresh strawberries
- sweetened condensed milk
- 250 gr of sugar
First, decide how sweet you would like to make your cheesecake. I prefer medium sweet or barely sweetened, because I rather top it up with hot caramel sauce. Because of my preferences I use only half of the named amount of sugar, condensed milk will do the trick. First blend the cottage cheese, once it is done – add cream cheese. After that – double cream. Add flour, condensed milk and lemon juice&lime zest. I prefer to go with both of these because lime adds this fresh zesty feeling, but lemon makes it a bit sour – perfect for my taste. Mix it all together – then add eggs. Eggs go always the last ones because you would not want to over-whisk them. After this you should have a good-looking batter of future cheesecake. As the final touch you shall add strawberries. Once mixed, the batter is ready to be poured into spring-form pan. Pre-heat oven at 120-180C. It dependS on the intensity of your oven, this time I did 120C and it turned out perfectly fine. Pop the cheesecake in and let it sit there for approx 45 min, once done leave the cake inside the oven for another hour or two to cool down. After you are done – share the happiness with friends and family!
Oh… and if you want the surface of your cake to be flat and even, put a ceramic bowl with water at the bottom of the oven.
Found this during my grocery shopping! Cute, isn’t it?!
Lets see what the professionals have to say about “cheesecake art” –
- Strawberry Cheesecake (lifefoodhappiness.com)
- My Baked Cheesecake (kateincorporated.com)
- Tips for Making the Perfect Cheesecake (baking.answers.com)
Hope you enjoy!