I am back after a long hiatus! I have been so busy with a zillion stuff in uni!
Anyway, I baked this cake again for my friends birthday, they are Amalina, Najat, Asil, Mais and Sarah on their birthday parties on two separate occasion and they totally loved it! You can make it in the form of cheesecake tarts or bake it in a 9-10 inch pan.
Things you need for the biscuit b ase:
15 digestive biscuits, crushed
2 tablespoons butter, melted
1/2 tablespoon sugar
Things you need for the cheesecake:
4 packages Philadelphia cream cheese
1 1/2 cups white sugar
3/4 cup milk
1 cup sour cream
1 tablespoon vanilla extract
Preheat oven to 150 degrees Celsius.
You then proceed to place the Digestives into a normal plastic bag and then beat the daylights out of them with a rolling pin or with anything else that would do the job.
Unless of course, you own a food processor, then please feel free to proceed to ‘process’ your digestives in an elegant fashion.
You then mix Digestives crumbs with melted butter and sugar. Just use your fingers its faster, though not a good idea if you just had a manicure.
Press onto bottom of a springform pan if you have one. If you don’t then just use a normal baking pan and line the whole thing with aluminum foil like I did so that you can still remove the cake from the pan.
In a large bowl, mix cream cheese with sugar until smooth with an electric beater.Remember to have all ingredients at room temperature first. If that’s too inconvenient just pop in your cream cheese into the microwave for 30 seconds. You then blend in milk, and then mix in the eggs one at a time, mixing with your electric beater just enough to incorporate. Mix in sour cream, vanilla and flour until smooth with a wooden spoon. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator overnight.
For the topping
You just mix 1 cup of strawberry/raspberry jam and half cup of water over low heat till it has a liquid consistency. You then leave the remaining mixture to cool, then pour it slowly over the cheesecake and then you pop it back into the fridge till it ‘sets’.
The picture above is of the cheesecake tart I made with the remaining batter! Other wise then here are some pictures of my colleagues Helene, Peter and of course Sarah the birthday girl;the one with the gorgeous curls!And of course the picture of my strawberry cheesecake!
I am glad everyone enjoyed it!
P.S: I want to thank Cristina for her kind words and putting up my link in her blog! Read it here!