Recipes

Baked Cheesecake

My love affair with cheesecake

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I love cheesecakes. Baked cheese cakes, not the gelatine based. For the last few months I have been on the quest to find the perfect baked cheesecake recipe. I have tried at-least 10 different permutations and combinations, recipes from different blogs, and so on. The first recipe I chose was from the Queen herself, Martha Stewart. This recipe looked very easy to make (Link Below). Didn’t seem complicated at all. Just a quick mix and into the oven, like most cheesecake recipes. I followed the recipe and it turned out fine, not great, fine. The cheesecake was a little hard set and crumbly(Because i overcooked it), wasn’t smooth or creamy (I set the temperature too high) and I did not let it set for the required time(Patience is key for any cheesecake). But nevertheless, the taste was there. At that point of time, I didn’t know much about cheesecakes. But over the months, I think I’ve learnt a thing or two about the entire process. 

Recently I came across a recipe for a sour cream cheesecake (Link Below). The recipe looked very interesting, in the sense, it had so much sour cream in proportion to the cream cheese. Normally, all of the cheesecakes I make need only 2-4 tablespoons of sour cream, which is a quarter cup at the most to 400-450 grams of cream cheese. This recipe had a massive 1 cup sour cream to 400 grams cream cheese ( almost 2 cups) . The resulting cheesecake set beautifully, was incredibly smooth and ultra creamy. But in terms of taste, it was definitely sour cream heavy.

Last week, I decided to make my another batch of cheesecake. By now, I guess I knew most of my mistakes, and what I needed to do to fix them. I’ll share a few mistakes that I have made and what I did to fix them. The cheesecake turned out so smooth, rich and creamy, with the right amount of tang. 

All you need to do for the base is, crush some biscuits, add the melted butter to it, then the sugar and the flour. Add it to the cheesecake tin, and press it against the base and the sides, either with you hand or some hard surface. The recipe makes a generous amount for the base. And i love to keep the base generously thick. Bake it in the oven for about 30 mins till its golden and set it aside to cool. 

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Melted butter, coarsely crushed biscuits
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Add flour and sugar and mix well till it forms sand like texture
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Press it against the base and sides of the pan
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Bake at 200 degrees for 30-35 mins, until it is golden

For the filling, just mix in each ingredient starting from the cream cheese, sour cream, sugar, vanilla, eggs and the egg yolks. Just keep in mind to beat the mix for 30-40 seconds each step, before adding the next ingredient. Prepare a water bath for the cheesecake pan. Bake it in the oven for 45 mins. 

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Eggs, Egg yolk, cream cheese, sour cream, sugar, corn starch
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First soften the cream cheese
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Add in sour cream and sugar, beating well before each addition
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Add in egg, egg yolks and cornstarch in the end, beating well before each addition
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pour in the prepared tin and bake in a water bath

Let it cool completely in the oven itself. Then leave it in the refrigerator overnight to set. Or atleast 6-8 hours. 

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Refrigerate for atleast 6-8 hours, preferably overnight.

My first cheesecake

Sour cream cheesecake

Baked Cheesecake

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Baked cheesecake with fresh pomelo

Recipe

Cook time: 45 mins
Total time: 10 mins + 45 mins+ overnight

Base:
Crushed biscuits: 2 cups
melted butter: 1 cup
flour: 1/4 cup
Sugar: 1/4 cup

Filling:
Cream cheese: 400 gms
Sugar: 1/2 cup
Sour cream: 1/2 cup
Vanilla: 1 tablespoon
Egg- 1
Egg yolk: 2
Corn starch: 1.5 teaspoons

Method:

  1. For the base, preheat the oven to 200 degrees celsius. Mix together the melted butter and the biscuit crumbs. To that, add the flour and sugar. It should resemble wet sand. It should stick when pressed together. put it in the Prepared cheesecake tin and press it against the base and the sides of the cheesecake tin (8 inch) . Bake for 30-35 mins or until golden. Set aside to cool.
  2. For the water bath, heat water in a kettle. Keep a roasting tray, or a cake tin that is bigger than the prepared cheesecake tin. let the water come to a boil.
  3. For the filling, preheat the oven to 160 degrees celsius. Soften the cream cheese in a mixing bowl. To that add the sour cream, sugar, vanilla, egg, egg yolks, corn starch, one by one beating after each addition. Add this to the cheesecake tin. place it in the water bath and bake for about 40-45 mins till the centre (5-7 cm in diameter) is still jiggly and looks undercooked but the rest looks set.
  4. Leave it in the oven for 2-3 hours, till it comes to room temperature, then leave it in the refrigerator for 6-8 hours, or overnight.

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