If you’re thinking that that’s a pretty thick crust for a cheesecake, you’re dang right. That’s the great thing about baking your own desserts…you get to fiddle with the recipe any way you like. I love cheesecake but sometimes with the storebought varieties, the crust just ain’t enuff for all that creamy, rich cheese. So when I make my own version, I always double the crust so that every mouthful of cake is accompanied by a large amount of buttery crumble. This time, it looked like it was a layer cake, the crust was almost as thick as the cake itself! Well….I’m not complaining! *grin*
This was a simple digestive biscuit crust, with lots of butter to hold the crushed bits together. I reckon you can use of your favorite biscuits or coookies, just make sure you add enough butter to bind the crumbs and freeze the crust at least a good half hour before pouring in the cream cheese to harden it up.
And also, watch your oven temperature, least your cheesecake cracks, or worse, overbrowns. Sometimes the recipe asks you to place the cake tin in a water bath, but I’ve found that pretty unneccesary. Just lower the temp, and cool your cheesecake completely in the oven itself after its baked. This will make sure your cake cools down gradually and doesn’t get a temperature shock when it comes out of the oven (which is what makes it crack). And if all else fails and you still get unslightly cracks, that’s what blueberry pie filling is there for! haha…just spoon it over the top and no one’s the wiser!
Creamy Baked Cheesecake
(makes one 9″ round cake)
10 regular sized Digetsive biscuits
120g butter, melted
500g Philadelphia cream cheese, softened
3/4 cup caster sugar (mine was scented with vanilla…a lovely decadent touch)
1 1/2 tsp vanilla
2 eggs, room temperature
1/2 tsp grated lemon rind (optional)
- Roughly break the biscuits into pieces, place in food processor and blitz till its all fine and crumbly
Pour out into a bowl, pour in melted butter and stir. Spoon into greased 9″ springform tin and press down with the back of a metal spoon. It should all stick together and look like a pretty firm crust, like this:
Once you’re satisfied with ya crust, put the tin in the freezer to firm it up. Now, preheat your oven to 160 degree C.
- Beat the softened cream cheese (it has to be completely softened or else the cake will be lumpy. Leave your cheese to soften at room temp for about two hours) with electric beaters till its creamy. Beat in sugar till the mixture becomes fluffy. Gradually beat in both eggs, then vanilla and citrus rind, if using. Continue with the electric beaters for about 30 sec and then pour into the crust shell.
- Bake at 160 degree C for ab0ut 35 minutes, till the center seems just a wee bit jiggly and unset. Off the oven, wedge a wooden spoon between the oven door and let the cheesecake cool completely, about two hours.
- After the cake is cooled, run a sharp knife along the edge to loosen the cake from the tin and then bung it in the fridge to chill for at least 3 hours before serving. As you can see, it takes a bit of time to get cheesecake ready for the stuff-your-face stage so plan ahead if you want to indulge in a bit of creamy, moist and cheesey cake!
I dunno if you can see just how luscious the texture of this cake is, but trust me, it’s like nothing you get with storebought cheesecake. It’s really the very inspiration of the phrase ‘melt in ya mouth’. Forgive the not so artistic picture though, it was a messy affair, trying to simultanously get half the slice onto the plate and the other half into my mouth 🙂