"My cheesecakes are truly the best ones I have ever tried, simply divine"
I honestly believe I make the best baked cheesecakes. They are soft and creamy. The flavour is simply divine. I have yet to find anyone that has made one as good as my cheesecakes. I am not normally a person that would make such claims, but my cheesecakes are truly amazing.
For this cheesecake I have combined three recipes. The base is made using Nice biscuits which I first tried as a base when I made a Jam Macaroon Tart, I fell in love with the biscuit base so I thought I'd try it here. It was a success.
The filling is my New York Cheesecake which is the best recipe ever. Until I made this cheesecake I had always been disappointed with how dry and hard to swallow baked cheesecakes can be. I will never use any cheesecake filling other than this one ever again. It to was a success, as always.
And the topping is from a recipe I found for baked passionfruit cheesecake online. A success as well, it looked amazing on top of the cake.
The birthday girl was happy. I was happy.
250g packet Nice biscuits (plain sweet biscuit)
105g unsalted butter, melted
900g Philadelphia full fat cream cheese, softened
250g caster sugar
3 tablespoons plain flour
Pinch of salt
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 lemon (2 teaspoons)
1 1/2 teaspoons lemon juice
3 x 60g eggs, plus 1 yolk
200ml sour cream
1 tablespoon cornflour
1/3 cup (80ml) water
170g can Passionfruit Pulp
55g caster sugar
Release the base of a 23cm springform tin, invert it. Line the inverted base with baking paper, secure it back into the pan. Grease the sides with a light spray of cooking oil or butter.
For the base: Place the biscuits in a food processor, process until finely crushed. Pour into a bowl, add the melted butter, mix well to combine. Pour the biscuit mixture into your prepared pan. Now I like to focus on the sides first, using your hands press the mixture up the sides of your pan, then press the base crumbs into place. (This mixture has just enough butter to hold it together, if you feel you need a little more you can add some, no more than 20g though). Refrigerate while you make the filling.
For the Filling: Preheat the oven to 240C/200C fan. Using a free standing electric mixer., with the paddle attachment on, beat the soft cream cheese at medium-low speed for 2 minutes or until creamy.
Remove the paddle attachment and put on the whisk attachment. With the mixer on a low speed, add the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time. Here you should scrape down the sides of the bowl and whisk twice during this process to ensure it is all well combined. Add the sour cream and continue mixing until smooth and light, do not overbeat.
Pin it: www.pinterest.com/pin/399413060677154659/