Monday, 21 May 2012

How to make creamy cheese cake recipe

Basically cheese cake is a desert, usually on a crust or base made of biscut, consisting topping with soft fresh cheese.This smooth finely baked cheese cake filled with smooth creamy cheese .

Ingredients for making creamy cheese cake :

Base :

140g of biscuits, crushed into fine crumbs
85 mL melted butter
1 tbsp. of sugar

Filling :  

3 300g packs of soft cheese (full-fat)
250g of sugar, golden caster
3 tbsp. of All purpose flour
1½ tsp. of vanilla extract
2 tsp. lemon zest, grated
1½ tsp. of lemon juice
3 eggs (Large) and 1 yolk
284mL carton of sour cream
To make the sour cream topping:
142mL carton of sour cream
1 tbsp. sugar, golden caster
2 tsp. of lemon juice
Procedure to make creamy cheese cake :
Prepare heat the oven to 160° C (for fan), 180° C (for conventional), or setting on 4 (for gas). Use parchment paper to cover bottom of spring form pan.
Mix melted butter,sugar and biscuit crumbs. layer this mix onto the pan to form a crust. leave to bake for 10 mins. let it cool.
To make the filling, oven should be set to 200° C (for fan), 240° C (conventional), 9 (for gas). Cheese should be mixed until it is thoroughly softened and creamy in consistency, and then mix in the flour, sugar, and a pinch of salt.  Add into the mixture your vanilla, juice, and grated lemon zest. These should be whisked into the mixture and then proceed by adding the eggs individually.
Move on to your sour cream. Whip this until it is smooth and creamy. Take 200 mL of this and bring into mixture as well. Set the remaining sour cream aside for use later. Combine together all the ingredients in the batter until mixture is light and airy.
Spread a layer of butter over the spring form pan’s sides and transfer onto a baking sheet. Transfer the filling into your pan, making sure that the top is level and smooth. Bake in oven for around 10 minutes. After the 10 minutes have elapsed, reduce the temperature to 90° C (fan), 110° C (conventional), or 1 (gas), and continue baking for another 25 minutes. Check your cake by giving the pan a gentle shake and you should see the filling making a slight wobble. From here, you can choose to leave your oven closed if you’re going for a drier cheesecake, or open it for a more creamy result. Let cake cool while remaining in oven for about 2 whole hours.
Use the leftover sour cream with the sugar, lemon juice, and 142 ml carton of sour cream to start working on your topping. Mix all of these together and then spread evenly on top of the cake. Keep this refrigerated overnight.

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