Cheesecake---TRY THIS!

One of my (our) all-time favourite dessert is THE Chicago cheesecake from Coffee Bean. I just cannot resist its rich, creamy, melt-in-your mouth texture, the oomph sensation as the cream cheese slides, leaving you reaching for the next bite, right until the the you have scrapped the plate clean of the last strayed bit of cream cheese.

So, given our (or my) loyal devotion to the cheesecake, we decided to venture into a bit of baking on Sunday on a tried-and-tested recipe handed to us by zzz's mum. Her cheesecake has always been a favourite with us and the kids. But being first-timers at this recipe, we were actually expecting some hiccups in the end-result. Maybe too bland, too much lemon?? Fortunately, it tured out decent and we are bought over. No more commercial cheesecake. Not only is this idiot proof, its also a perfect substitute for that $6 per piece dessert (not when you can help it!)

Cheesecake

Crust
125 grams (abt 12-15 pieces) of digestive biscuits
50gm butter (small pieces)

1) Mix all ingredients together. Press into cake tin to form base
2) Put in freezer for about 5 minutes

Filling
500gm Philadephia Cream Cheese
150gm castor sugar
1tbsp flour
3 eggs
150ml sour cream
1-2tsp freshly squeezed lemon juice
1tbsp hot water

1) Pre-heat oven to 180 degc
2) Mix everything together
3) Mix with medium speed for 5 minutes or until smooth and creamy
4) Pour into cake tin
5) Bake in water bath for abt 45 mins at 180 degc
6) Leave to cool off completely
7) Put in refrigerator overnight to set

*Water bath here refers to wrapping the base of the cake tin in 2 layers. First with cling wrap, followed by another layer of alumunimum foil. Place the cake tin onto a bigger tin partially filled with hot water*