I have this recipe jotted down many years ago and baked umpteenth times, not realizing that it is not on my blog yet! Yes, I made a cheesecake for T's birthday again but small one this time. October is a month filled with celebrations in our family, anniversary and two birthdays.
This photograph was taken before I added whipped cream and strawberry on the top. As for the cocoa pattern, I cut it out on a oil absorption paper without any planning. I halved the recipe, made a 6" cheesecake, it was right amount for us but the strawberries I bought for topping looked giant on it.
Ingredients (makes 8"):
1 cup crushed digestive biscuit (I used Marie)
1/4 cup butter, room temperature
2 blocks cream cheese (250 g x 2), room temperature
1 ½ cup sugar
¼ cup milk
4 no. eggs
½ cup sour cream
1 tsp vanilla essence
¼ cup cake flour, sifted
- For the crust, mix crushed biscuit with butter then press on the bottom of a 8" spring form pan. Keep in the refrigerator for 30 minutes at least.
- For filling, whisk together cream cheese with sugar till creamy. Add in milk, follow by eggs and sour cream in batches, small amount in each addition.
- Stir in vanilla and flour, mix till just combined.
- Transfer batter into spring form pan (1).
- Bake in preheated oven, 170C for 1 hour, with water bath.
- Cool completely in pan, remove from pan then chilled then decorate as desired.
Some party food I prepared - shrimp patty on pop-stick, spring roll, cream cheese dip with corn chip and veges sticks, plus fried chicken strips with Indian spices.
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Cutting cheesecake can be a messy job but it is really easy to make a nice clean cut to impress your guests.
- Dip a sharp knife in hot water (hot, not warm) for few seconds, wipe with paper towel, cut cake from top to bottom (not sawing motion), when the knife still at the bottom of cake, pull it out toward you (not lifting up). Wipe clean with paper towel.
- Repeat (1) for each cut.
Left: followed tips above Right: without following tips