Friday, November 14, 2014


cookbook :  Fantastic Cheesecake  by  :  Chef Alex Goh
tried by  : ; (super delicious & yummy)..

Ingredients :
Cake Base :

200  gm  digestive biscuits - finely crushed
100  gm  melted butter

     Mix the biscuit base ingredients until well blended.  Press onto bottom of 20-23 cm springform tin lightly greased with butter.  Refrigerate for 15 minutes or until firm.  If you prefer a crispy base, you need to bake the biscuit base at 160'C for 10 minutes and set aside to cool.  Wrap the outsides of the pan with aluminium foil.  Then fill in the cheese filling.

Filling :

(A)  :  750  gm  cream cheese - room temperature
          150  gm  caster sugar

(B)  :    30  gm  all-purpose flour
           1/2  tbsp  vanilla essence
              1  lemon zest -  grated
              2  tbsp  lemon juice

(C)  :      2  eggs grade 'A'
              1  egg yolk grade 'A'

(D)  :  150  gm  sour cream

Method :

1.  Press the digestive biscuit base onto the bottom of greased 20cm springform tin.  Set aside.
2.  Cream (A) until smooth.  Add (B) and cream until well blended.
3.  Add (C) one at a time and cream until light and smooth.  Add (D) and cream until well combined.
4.  Pour the cheese filling over the prepared biscuit base.
5.  Bake in water bath at 160'C for 60-70 minutes or until centre is almost set.  Turn oven off and remove water bath from the oven.  Leave cake in the oven for 1 hour with door slightly open.
6.  Run a small knife around the rim of the pan to loosen the cake.  Set aside to cool.
7.  Cover the cake.  Refrigerate for 5 hours or overnight.
8.  Remove the cake from tin.  Pipe some cream rossettes and top with lemon rind (if you wish)...

INFO  :   Instead of baking cake in water bath, it can also be baked directly in the oven.  But it might be cracked due to uneven expansion and contraction.  (

No comments:

Post a Comment