As an ancient Greek dessert, cheesecakes had been created as far back as the fifth century BC. Ancient Greeks pounded fresh cheese with flour on an earthenware griddle. how to make a cheese cake? Lets explain ! In medieval England, cheesecake resurfaced in a tart shape with a pastry base. In the middle ages, the first English cookbook included two recipes for cheesecakes. The medievals are called the dessert placenta. This cheesecake has become a timeless favorite for dessert lovers.
you can also find Strawberry Cake.
A classic cheesecake is a decadent dessert made with layers of cream cheese. The leading layer is a custard base of sugar, eggs, and milk. A bottom layer usually consists of pastry or graham crackers. Sometimes, it is made from sponge cake. It is easy to customize the cheesecake to your taste when completed correctly. Once you master the essential recipes, you’ll be on your way to making the perfect cheesecake every time.
You can find Coffee Cake also.
⦁ Butter 95 gm, plus extra for the tin
⦁ digestive biscuits 150 gm, crushed into fine crumbs (add 2 or 3 extra biscuits if you want a thicker base)
⦁ Granulated, Sugar White, or Golden Caster 2 tbsp
⦁ full-fat soft cheese 1000gm
⦁ golden caster sugar 260 gm
⦁ Plain Flour 4 tbsp
⦁ vanilla extract 2 tsp
⦁ Lemon Zest (about 2 tsp), finely grated
⦁ lemon juice 2 tsp
⦁ eggs, four large
⦁ Soured cream 300 ml carton
Soured Cream Topping
⦁ carton soured cream 150 ml
⦁ golden caster sugar 2 tbsp
⦁ lemon juice 3 tbsp
How to proceed:
Preheat the oven 180/C until or heat a cooking pot with low heat.
Prepare a 9-inch round (or square) cake pan using butter or oil, cover the bottom with parchment paper, and afterwards, rub the surface of the parchment with butter or oil.
For the crust:
⦁ Take a medium-sized pan and melt butter. Mix in 140g biscuit crumbs and 1 tbsp golden caster sugar to moisten the mixture evenly.
⦁ Place the mixture in the bottom of the pan and press it. Then bake it for 10 minutes. Let it cool on a wire rack until you start preparing the filling.
For the filling:
⦁ Take full-fat soft cheese and start beating it mixer or electric beater at medium-low speed until it turns creamy. It will take approximately 2 minutes.
Then slowly add 250g golden caster sugar, 3 tbsp plain flour, and a pinch of salt, scraping down the sides of the bowl, and beat it again on low speed.
⦁ Then add 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice, three large eggs, and one yolk, one by one, scrape the bowl sides and beat at least twice.
Then add soured cream and beat it until smooth. Continue mixing on low speed as you add the measured soured cream. Don’t over-beat it. The batter consistency must contain smoothness, lightness, and somewhat airiness.
Butter the sides of the springform pan and place it on a baking sheet. The filling should be poured in – any lumps should be sunk using a knife – the top should be smooth. Bake for 10 minutes approximately.
Turn the oven to 110C/90C fan/gas 14 and bake for 45 more minutes. Shaking the tin gently should cause the filling to wobble.
For a creamy cheesecake, turn off the oven and open the door. If you prefer a drier texture, leave the door closed. Allow it to cool in the oven for 2 to 3 hours. This cake may get a slight crack on top as it cools.
Take sour cream, 1 tbsp golden caster sugar, and 2 tsp lemon juice and spread it over the cheesecake right to the edges. Then cover loosely with foil and refrigerate it overnight or 8 to 10 hours for best taste.
Use a round-bladed knife to unlock the cake around the sides of the tin to loosen any stuck edges. Place the cheesecake off the bottom of the container onto a plate, then slide the parchment paper out from underneath.
The tastiest Cheese Cake is ready to serve.