Hi and happy Sunday everyone.
I posted images of a few cakes I haven't posted yet and I asked my tribe which one they would like me to post next.
I have to say I was quite surprised at how many people requested the cheesecake recipe.
I wasn’t going to put it in, I thought you would all say. ‘Not another cheesecake!’ But to my surprise it’s quite the opposite. I’m glad to see that I’m not the only one afflicted by OCCC or obsessive cheesecake compulsion as it’s known to the professionals.
I made this delicious delight for my good friend Eve in July for her birthday and Eve is also a devotee of cheesecakes. I love baking for Eve, because no matter what cheesecake I make her she thinks it’s the BEST! When after cutting myself a slice, and having a taste, I exclaimed, ‘It’s a bit heavy!’ but Eve would have none of that.
‘What are you talking about, Nava, it’s perfect’!
‘But you don’t think it has too much cheese and it’s too heavy?’
‘No, I love it!’
What can I say Eve is a wonderful, thoughtful caring-friend whose loyalty is unwavering.
Thank you, Eve, for your friendship and your unwavering support of whatever I do.
You are a true friend.
Love you lots
Ingredients
For biscuit base
250g biscuits of your choice (I love digestive biscuits)
50g almond meal (or any nut meal you like)
120g butter
Method
Preheat oven to 160C
Line a 24/25cm springform cake tin with baking paper
Place a tray of boiling hot water at the bottom of the oven.
Finely crush the biscuits in a food processor then transfer into a large bowl, add the almond meal and stir. Melt butter in microwave.
Stir melted butter into the crushed biscuits and almond meal, mix until well combined.
Pour biscuit mixture into the cake tin, using a glass, press the mixture evenly over the base.
Cover in plastic wrap and chill in the fridge.
Ingredients
All ingredients need to be at room temp
5 eggs extra large
500g cottage cheese
250g Philadelphia cream cheese
250 ricotta cheese (the soft kind)
200g sour cream
6 tablespoons cornflour (sifted)
1 cup castor sugar
Pinch of salt
50g vanillin sugar
2 teaspoons vanilla extract
Method
Place cream cheese, cottage cheese, ricotta and sour cream in a food processor and process until smooth.
Transfer cheese mixture to a mixing bowl, using a handheld mixer or a standalone mixer mix in the sugars, pinch of salt, and vanilla extract just until combined.
Gently beat in the sifted cornflour, then add eggs one at a time, beating after each addition until just combined.
Take prepared cake tin from the fridge and pour cheese cake batter on top of biscuit base and bake for one hour. Turn the oven off, open the oven door ajar and leave the cake in the oven for another 30 minutes.
Remove cake from the oven and allow cake to reach room temperature. Leave the cake in the cake tin and put in the fridge for 6 hours or overnight.
Transfer onto a serving dish and enjoy.
