I'm a cheesecake fanatic thus I always had to have it everytime we dine in a restaurant :) Given the choice between it and a myriad of other desserts, I'll choose cheesecake :)
First of all, I'm not a baker or pastry chef (I'm a nurse :P) thus I don't have the complete paraphernalia use for baking, I used basic glass, cups and spoons and convert it "ml/oz/Kg" :) I have a spring form pan and a rolling pin from my mom :-)
Thanks to you tube tutorials as I've gathered some baking ideas and techniques and eventually I came up with my own recipe:-P
My First baked cheesecake turned out to be the tastier and creamier cake I've ever tasted :) Maybe I just know what I want in my cheesecake plus I chose the finest ingredients I can have for it. If you really want your cheesecake to be fabulous then choose the best ingredients :) it is so addictively delicious that you'll be tempted to just sit down, have many slices as you want and end up by licking your fork and plate like pupupie :P :)
Here's the Melt-in-your-mouth, tangy and sweet New york chesecake with blue berry topping recipe that's so easy and the end result is realy spectacular ..:)
Prepare the Ingredients
Crust:
Digestive Crackers (crushed :-) as many as you want )
Butter 1/2 cup melted
1tsp of sugar
Filling:
3 Packs of Philadelphia Cream Cheese (8 oz each)
3 eggs
1 egg yolk
1 tbs Vanilla extract: Mccormick
Nestle cream (1/4 cup) :
Whipping cream (150ml) :
Sour cream (80 or upto 100ml)
Table Salt (1 tsp )
Sugar (1 cup)
All purpose flour ( 1/2 cup )
Lemon zest ( 1tsp)
toppings
Sour cream 100 ml (or as many as you want)
Vanilla extract (1 tbs)
Sugar (1 tbs)
a pinch of table salt
Blueberry (Duncan Hines) (I used Smuckers Blue berry for my 2nd cake.. so yummy too :) )
Method:
crush digestive crackers using rolling pin (good thing my Mom has this tool :P ) ,
Pupupie: Mami Yum yumyum crackers :) (picture of Pupupie biting the cracker before crushing it :P )
pour the melted butter in a bowl together with the crushed crackers
Press the mixture firmly onto the base of 9 inches spring form pan, set aside :)
preheat the oven at 350 F...
make the cheesecake filling
Beat the cream cheese on medium-low speed for 2 minutes. Scrape down the bowl, add 1/2 cup of the sugar then the 1 tsp salt and beat on medium-low speed for another 1 minute.
Scrape down the sides of the bowl, add the remaining 1/2 cup of sugar and beat again on medium-low speed for 1 minute.
Add the all purpose flour, bearbrand milk powder, whipped cream and all purpose cream. beat for 1 minute,
add sour cream, lemon zest and vanilla, beat on low speed for 1 minute, Add eggs, 1 at a time, beating after each addition just until incorporated
The cheesecake center should still jiggle. (it will firm up after chilling) be careful not to over cook it.
Turn off the oven and leave the cake inside the oven with its door open for 20mins, as cake will still continue to cook even the oven turned off and it can prevent the cake from cracking.
Place the pan on a wire rack and cool for 15 minutes, then run a paring knife around the cake to loosen it from the pan.
What's great about cheesecake is that you can top it with anything you want :) but since this is my first time, i chose sour cream with vanilla and blueberries as toppings :)
Combine sour cream, sugar and vanilla spread on top of the almost-baked cheesecake, then return to the oven for 5 mins to finish baking.
(you may opt not te remove the spring form pan when putting the sour cream topping)
Place the blueberries & sugar and in a small saucepan and bring to a simmer over medium heat. I want my blue berry topping be so sweet :) cool for 5 minutes :)
( you can leave the metal bottom under the cheesecake and place it on a serving plate.)
Pupupie and TeddyMayheart as my tasters :)
the cheesecake can be refrigerated for up to 4 days :)
thanks Pupupie :)
