New York Cheesecake (For 12 persons)
600g Philadelphia Cheese (See Note 2 below)
10g of butter or margarine to grease your pan
185g of your favourite cream biscuits (Refer photo step 2)
160g of castor sugar
2 small eggs (for vegetarian version replace by 60ml of milk)
125 ml yogurt (Nature and sugar-free)
125 ml milk
30ml vanilla essence
50g of raspberry or strawberry jam
1 can of cherries in light syrup (refer photo step 12) - Sold at Shoprite at Rs69
Note 1: You will need a springform pan (20cm diameter) to bake your cheesecake. Refer photo step 1.
Note 2: For your Philadelphia cheese (200g per box) you can use the light (fat reduced) and/or normal version as per your preference. In my recipe I used 2 light (400g) and 1 normal (200g) versions of Philadelphia cheese .
Step 1: Get all your ingredients ready and lightly grease your springform pan !
Step 2: Take your favourite cream biscuits and insert them in your blender
Tip: Normally to prepare the base we use any graham crackers with butter in a blender but since I always like to innovate I have tested with cream biscuits and honestly I prefer the latter for 3 main reasons:
1. No need to use butter (the cream/filling already does the work )
2. The cream/filling is normally flavoured (vanilla/ custard/ strawberry etc..) which gives a nice twist to add more flavours to your cheesecake
3. It is super fast and handy
Step 3: Blend blend blend until you obtain a uniform powder (sand type) !
Step 4: Place your powdered cream biscuits obtained from previous step in your greased springform pan and use a spoon or the bottom of a glass to press firmly this powder until the surface is flat and smooth like in the picture below (right). Set aside to be used in step 7
Step 5: Mix your Philadelphia cheese together with your castor sugar until all sugar has dissolved and you have a smooth paste
Step 6: Add your 2 eggs ( or 60ml milk for vegetarian version), vanilla essence, yogurt, milk (125ml) and mix until you have a uniform mixture. Eventually add your flour and perform a final mix . Your cheesecake batter is now ready !
Step 7: Pour your cheesecake batter on your base made of powdered cream biscuits set aside in step 4 and your cheesecake is ready to go for baking ! Tap your pan lightly on your table surface to remove any excess air in your batter and bake in a pre heated oven at 150 degrees Celsius for 45 minutes !
Step 8: After 45 minutes baking, just switch off your oven, slightly open its door and allow your cheesecake to cool inside for about an hour
Note: If your cheesecake has got some cracks on the surface it is not a major problem. Actually they are going to be covered at decoration time (step 11) ..
Step 9: When your cheesecake has sufficently cooled down, wrap it (still in its pan) in cling film and refrigerate overnight.
Tip: Plan to make your cheesecake always on the eve for best/ mature taste on the following day ..
Step 10: The following day, take your wrapped cheesecake out of the refrigerator, unmold it and place it on your favourite cake board
Step 11: Spread your jam evenly on the top surface like below (right)
Step 12: Top up with your preserved cherries !
Step 13: Voila ! your cheesecake is ready !
Step 14: Decorate your plate for that "tichef" look ..
Bon Appetit !
You may want to create individual portions - Mini aluminium molds become handy
For the batch with individual portions (below), I made the vegetarian version that is I replaced the 2 eggs by 60ml of milk like I mentioned in the ingredients` list . Attention les papilles !...
I found those amazing plastic spoons (Available at Super U or Chong and Sons)
as handy as they are cute ..
Great way to recycle your Ferrero Rocher boxes ..
THANK YOU FOR WATCHING !...