Baked Cheesecake

April 20, 2004, By AMY BEH

Ingredients

225g cream cheese60g butter80g castor sugar3/4 tsp vanilla essence3/4 tbsp grated lemon zest or rind1 whole egg1 egg yolk80g plain flour3/4 tsp baking powder3 tbsp whipping cream1 egg white1/2 tsp salt1 tbsp castor sugar1 tsp lemon juice2 tbsp apricot gel2 tbsp water

Method

Grease, line and grease a 18cm spring-form cake pan. Wrap the outside of the cake pan with aluminium foil to prevent water from seeping into the pan. Preheat oven to 170°C.

Beat cream cheese, butter, sugar, vanilla essence and lemon zest at maximum speed with an electric beater for 5–6 minutes.

Add the egg and egg yolk and continue to beat at maximum speed for 1–1½ minutes until mixture is smooth.

Add sifted flour and baking powder to mix, alternating with the whipping cream. (Make sure that the flour is well incorporated before adding the liquid portion.)

Whisk egg white and salt until foamy then gradually add sugar and lemon juice. Continue to whisk until soft peaks form. Fold in the beaten egg white into the cheese mixture until well combined.

Pour the mixture into prepared pan. Place the cake pan in a larger pan filled to about one-third full with hot water. Bake for 1 hour or until firm and golden. Leave the cheesecake in the oven with the door closed for 25–30 minutes. Remove the water-bath from the oven then leave the cake to cool completely in the oven with the door ajar.

Transfer the cake to a rack. Combine apricot gel and water in a small saucepan and stir over low heat until well dissolved. Glaze the top of the cake with apricot glaze and chill the cake before serving.

Chilled Cheese Cake

May 11, 2010

By AMY BEH

Ingredients

200g digestive biscuits, crushed110g melted butter

Cheese filling

3 tbsp gelatin powder200ml hot water1 tsp grated orange rind1 tsp grated lemon rind50ml lemon juice200g cream cheese145g castor sugar270ml evaporated milk, well chilled

Method

Line the base of a 20cm round spring-form pan with nonstick baking paper.

Break biscuits into a food processor and whizz until crumbly in texture.

Add melted butter and mix until well combined.

Press the biscuit mixture firmly onto the base of prepared pan and chill while preparing the filling.

Dissolve gelatin in hot water. Leave aside to cool, then add orange and lemon rind followed by lemon juice.

Beat the cream cheese until creamy and add sugar. Continue to beat until light and creamy.

Whisk chilled evaporated milk until thick and doubled in bulk. Fold into the creamed cheese mixture together with the cooled gelatin mixture.

Turn the cheese mixture onto the prepared biscuit base and smoothen out the surface with a spatula. Chill the cake until firm.