Sunday, September 1, 2013

Creamy and fluffy cheesecake

Cheesecake is a classic sweet dish consisting of a mix of soft, fresh cream cheese, eggs and sugar, and a base/crust made from crushed Marie biscuits, Digestive crackers, Graham cookies, pastry or even sponge cake. It may be prepared in baked or unbaked form. This sweet dish is usually sweetened with sugar and may be flavored or topped with fresh fruits, whipped cream, nuts, fruits sauce or chocolate. In another words, it can be prepared in many different flavors such as raspberry, blueberry, strawberry, lime, pumpkin, or butterscotch. So for this time round, I've tried the no-bake cheesecake for the first time and it turned out to be a success.

Creamy Cheesecake
This recipe makes an 8-inch round cheesecake.

Ingredients needed:
2 cups of digestive cracker crumbs
1/3 cup of brown sugar
1/2 teaspoon of ground cinnamon
2/3 cup of butter (melted)
2 (8 ounce) packages of cream cheese
3 teaspoons of lemon juice
2 cups of heavy whipping cream
1/3 cup white sugar
1 lemon (sliced), for topping

What you need to do:
In a small bowl, stir together the digestive cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8-inch springform pan. Chill until firm (I suggest put it in the freezer for better results).

In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and whisk the batter until it becomes thick. Add the sugar and continue to whisk until stiff. Pour into the chilled crust and top with the lemon slices. Chill serveral hours or overnight. As mentioned earlier, I suggest it to be chilled in the freezer. Just before serving, remove the sides of the springform pan and thaw it approximately 15 to 20 mins.

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