Baked Cheesecake

Hi everyone ! Here's a Baked Cheesecake recipe to start off for the year of 2015 . Well for me when I eat cheesecake , the best part I enjoy is the crust and not the cheesecake. Haha . So when I make cheesecake , i'll get the tastiest digestive biscuit I can find in the market . Personally , I feel that the one from Marks & Spencer taste the best so far .

I used to dislike baking cheesecake with a crust base because it is such a hassel breaking biscuits into fine crumbs when I don't have a blender at home . That was until I found out that using the whisk attachment from my mixer to break up the biscuits works too . Just like a pestle and motar . It works really really well !

After hitting the digestive biscuits and mixing with the butter , lay it on the base of the cake ring and flatten it with a spoon . I put more the crumbs to fill about 1/3 of the ring as I just wanted more crumbs .

After laying the crumbs , I put the cake rings into the fridge to let it set before I start mixing the cheese cake batter . Once done , pour the cheese cake batter into the cake ring and bake it and it's ready to be eaten ! Top it with your favorite fruits before serving just to brighten it up a little .

I felt that the cheesecake tasted better when it was fresh out from the oven . Once kept chilled , the taste isn't as strong anymore .

Here's the recipe :

Yield : 8 pieces of 5cm diameter cheesecake

Ingredients :

• Digestive Biscuit Crumbs - 65 g 
• Unsalted Butter , melted - 2.5 tbsp (45 g)
• Cream Cheese - 450 g
• Icing Sugar - 85 g
• Vanilla Essence - 1 tsp
• Eggs - 75 g (around 1.5 medium eggs)

Direction :

Mix digestive biscuit crumbs with unsalted butter . Lay 15 g around the base of your cake mould or more depending on personal preference . Place cake mould into fridge to allow crumb base to set .

Next , beat cream cheese  with whisk attachment at medium speed for 1 minute . Gradually add in icing sugar and beat for 2 minutes . Lastly , gradually add in eggs and vanilla essence and beat for 2 minutes . Ensure that there are no lumps . Remove cake mould from the fridge and pour cheese cake batter into cake mould to fill up 3/4 of the mould.

Preheat oven to 160°C and bake for 18 - 20 minutes , depending on your oven . 

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