The other day, Andy told me that every Tuesday there was a “cheese club” at his office. Wow, I love cheese. It sounds awesome. Then, I immediately said to him, “You should bring cheesecake to the club!” So, he did today…
I made a New York style baked cheesecake. It’s very simple. You just keep adding the ingredients as you mix. If you use hand-held mixer or free-standing mixer. I use free-standing mixer, yes call me a lazy baker, but why not… the prep will be done in less than 5 minutes. No brainer…
For the base:
Digestive biscuits 100g
Butter (melted 50g)
For the filling:
Cream cheese 350g
Plain yoghurt 150g
Corn flour 2 tbsp
Double cream 200ml
Lemon 1 (I use only the juice, but if you like extra lemony then add the zest.)
For an extra smooth texture, pass the mixture through a sieve while you pour it into the tin. (If you cannot be bothered it’s fine. It’ll still taste more than ok.)
I bake my cheesecake in a water bath. Bake at 200ºc for the first 30 minutes (if the top of the cake get to brown, then turn the heat down), then turn it down to 160ºc for another 30 minutes or until the cake is slightly wobbly in the middle. Turn the heat off and leave the cheesecake in the oven for an hour. Let it rest in the fridge overnight.
Agh, look at that…, it’s so smooth and rich but at the same time you feel like you can it more and more. Today, I so wished I was on a “cheesecake diet” where you only eat cheesecake but as much as you want (I don’t know if such diet exists…).
Interested in more cheesecake stuff? Click here for more inspirations!