Monday, 13 July 2009

Super Sinful Cherry Cheesecake

Clockwise: 1) Just out from the oven 2) With the sourcream topping 3) In Hanny's tupperware 4) Look at the cherry filling..emm..yummy!!!

The recipe and please use 9 inch springform.

(the crust)
25grms sugar
reasonable amount of digestive bread/biskut marie
50grms butter (leave at room temperature for an hour or so before melting it)
butter gor greasing

(the filling)
5 pack light Philadelphia natural flavour (each weigh 185grm)
3 large eggs
vanilla essence
110grms sugar (depend on your sweetness taste)
25grms corn flour

(the topping)
200ml sour cream
2teaspoon lemon juice
1 table spoon golden castor sugar/normal sugar

1.Preheat oven at 150C. 

2. Whizz the biscuits and once crumbled, add the sugar. Mix well. Add the melted butter and mix again. press the mix biscuits onto your 9 inch springform and set aside.

3. In a bowl, using mixer,beat the cheese until creamy and gradually add the sugar. then gradually add the eggs one by one and add the vanilla essence. Add the sifted corn flour and beat again until throughly mix. in between the beating, ensure that you scrap all the batter around the bowl so you wont left any unmix flour/cheese. Dont over beat or your cheesecake will be full of air.To let the air bubbles out, just hentak your bowl to the kitchen counter (not too ganas ok) so that the air bubbles out. you can see by the bubbles popping out on the batter. Just do it like 3-4 times will do.

4. Brush the sides of your springform with butter or you can just use the baking spray. Pour 1/2 of the batter. fill the center of the cheesecake with the cherry jam filling or you can make your own by caramelising your cherry with sugar and 2 tablespoon of lemon juice. press any lumpy texture of the cherry once its melted. BUT to make things easier, you can just settle for the cherry filling. MUCH EASIER...

5.After putting the cherry filling, put your fine skewers through the cherry filling and make some sirl but not too deep on or your cake will crack..then pour the remaining batter and again pour the cherry filling in the middle. even out your batter in the pan by just shaking it. bake the cheesecake for 55 min and once finish shake the tin to make sure the filling should have a slight wobble. Turn off the oven and open slightly the door to let the hot air out but not too wide. This is to make sure not too much crack on your cake. If there is a crack, dont worry because you can just cover it.

6. Cool the cheesecake in the oven for 2 hours and then remove to cool on rack for another 5 hours. Mix the sour cream, sugar and lemon juice and pour on top of the cheesecake. At this moment you can just further more decorate with more cherry filling or just leave it plain. chilled the cheesecake overnight for best results. 

I'm loving it!! Heheh.. Super sinful cheesecake (950g of cheese)!


iRa said...

mimah...all those foods dalam blog ni buat aku lapar dan terliur...huhuhuhu...

melovesfood said...

ira, kalau kita sama school boleh la gak nak pass2kan makanan.. maklumlah, three of us tak leh nak habiskan semua sometimes.. kena ada pemain import..heheh

dayang said...

nampak cam yummy22 jak cheese cake tok! maok resepi! hehehe

melovesfood said...

Dayang, kmk pass recipe thru msg in FB.. cekitaut!

pijaberry said...

kak mimah! ini ada lah pija! damn this cheesecake. pija hantu cheesecake!!

melovesfood said...

ahaaa.. marilah dtg ke sini, nanti akak buatkan cheesecake...heheheh

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