Hey guys, I had a request from @victoriao-1 
on how to make cheesecake.

P:S I love cheesecake

There are lots of types of cheesecake, but i'll l do the basics.

New York Cheescake ♥

Ingredients ♥

350g Digestive biscuits
120g Unsalted butter, melted
900g Cream cheese, softened (can use light or low-fat, but NOT fat-free)
150g Caster sugar
5 large eggs
125ml Fresh Lime juice (5-6 limes)

Meringue Topping:
3 large egg whites
110g Caster Sugar
40g Desiccated coconut (optional)
Zest of 1 lime, finely grated


Grease a 24cm springform tin with butter or non-stick cooking spray. Crush the biscuits into fine crumbs using either a food processor (lucky you) or by giving them a good whack with a rolling pin on a clean kitchen bench. 

Add the melted butter to the bowl of crumbs and stir until all mixed together. Pour the biscuit mix into the greased tin and spread it evenly around the base only, packing it down firmly with your fingers. Make sure you pack it well around the edges. Place the tin into the fridge to set.

Meanwhile, preheat the oven to 160 degrees Celsius. Dice up the cream cheese and beat until smooth, either by hand or by using a food processor or stand mixer. If the cream cheese is still too firm place the outside of the bowl in hot water to help soften the mix. Once the cheese is silky smooth, add the sugar gradually until all combined. Add each egg, mixing well after each addition. Pour in the lime juice and beat until just combined. The mixture will be quite thin and easily pourable. Take the biscuit base out of the fridge. Pour the cheesecake filling over the base and spread it around evenly, smoothing the top.

Bake for 45-55 minutes. The cheesecake should still have a slight loose wobble in the centre when you remove it. If in doubt, take it out I say. Leave it to cool while you make the meringue topping. Turn the oven up to 220 degrees Celsius. Put the egg whites into clean bowl with about 1/3 of the sugar and beat until soft peaks form. If you are using an electric whisk start on slow speed and very gradually increase the speed after a minute or two at each level. Once you have soft peaks, gradually add the remaining caster sugar and beat until the peaks are glossy. Gently fold in the coconut so you don’t lose any of the air you’ve worked so hard to beat into those egg whites!

Spoon the meringue onto the middle of the cooled cheesecake and spread it evenly across the surface using the back of the spoon. It’ll be about 2cm thick. You can jazz up the meringue by adding some swirls or spiky peaks by quickly daubing the surface with the back of your spoon. Bake for 5 minutes or until the meringue starts to turn golden and firm to the touch.

Let the cheesecake cool a little, then refrigerate in the tin for at least 2 hours to chill before serving. When ready to serve, carefully remove from the tin and sprinkle the freshly grated lime zest on the top. Slice yourself a nice chunk of new york cheesecake, served on its own or with fresh fruits like mango and strawberry and a cup of tea.

That's New York Cheescake- Credit to The Cake Mistress

Raspberry Cheesecake ♥


1 cup finely ground graham crackers
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.

Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.

Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

That's raspberry cheesecake:)

Strawberry Cheesecake ♥


For the base

250g digestive biscuits
100g butter , melted
For the cheesecake filling

600g soft cheese – don’t use a low fat version as it won’t work
100g icing sugar
284ml pot double cream
100gms pureed strawberries
For the topping

400g strawberries
25g icing sugar

Make the base: Butter the base of a 23cm loose-bottomed or spring form tin.

Put the biscuits in a plastic food bag, crush to crumbs using a rolling pin and put them into a bowl.

Melt the butter in the microwave – gently in a pan if you’re not microwaved up. Pour the melted butter into the biscuit crumbs and mix thoroughly until the crumbs are completely coated with butter

Tip the crumb mixture into the prepared tin and press firmly into the base with the back of a spoon to create an even layer. Chill in fridge for 1 hr to set firmly.

Put the soft cheese and icing sugar into a large bowl and beat with an electric mixer until smooth. Slowly pour in the cream and continue beating until the mixture is completely combined.

Put 100gms of strawberries into a bowl and purée (this can be down with an electric blender or a fork). Stir into the cheese filling mixture then whisk thoroughly.

Carefully spoon the cream mixture onto the biscuit base, making sure there are no air bubbles Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

About 30 mins before serving bring the cheesecake to room temperature. To remove the base first slip a sharp knife around the edge of the tin. If you’re using a spring form pan, open clip gently and remove the rings. If you’re using a loose bottom tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.

Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Slice the remaining strawberries in half lengthways and pile onto the cake, then pour over purée.

Step 10 – serve and enjoy! Yummy.

Hoped you liked it, 
Sindy// You're tangfastic

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