Cheesecake is one of my early indulgences I remembered I indulged. Lazy days after junior college classes (or even in university) were spent at coffee bean, ice blended and a Chicago cheesecake on the table. Which probably cost about the same as now ($6?) come to think of it. The portions then at coffee bean seemed bigger. We could share a slice of cake for hours. Or maybe it’s beacause we savoured it much slower than. Then I remembered how my home economics class used to teach us a no bake version which was bleah.
Anyway, this recipe is fail proof. Might have been the recipe that got zzz baking. Considering how the ooooos and ahhhhhhs yummy sounds edged him to try others. It’s still a firm favourite of mine.
Recipe for 9 inch cake
15 digestive cookies, finely crushed
60g butter, melted
500g Philadelphia cream cheese
150ml sour cream or yogurt
1 tsp vanilla extract
1 tablespoon flour
1 tablespoon lemon (or orange) juice
Some lemon (or orange) zest
Combine crushed digestives and melted butter in a mixing bowl. Press into 9 inch cake tin (with removable base). Put into freezer.
Preheat oven 160 deg C. Put 2 wire racks, one in the middle and one at the bottom. Pour some water into a baking tray and place it on the lower rack. This will “half steam, half bake” the cheesecake.
Put all the rest of the ingredients into mixing bowl of a stand mixer. Mix till well combined and smooth. (If using yogurt and the mixture curdle slightly, it’s fine!)
Pour mixture into cake tin and bake for 40 mins.
To achieve slightly burnt top, switch to top grill setting in oven for the last 5-10 mins. Keep an eye!
Remove from oven, cool in room temperature for an hour or 2. Cool in fridge for at least 4 hours before removing from tin and cutting.