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I baked a cheesecake!

9 Jul

Disclaimer: this post is really lengthy but I wrote it with the intention to share my preparation process and what I learnt out of the experience. I come from a family of non-bakers and also had to buy the ingredients with my own limited budget. But I wanted to learn how to make the cheesecake because it is one of my favourite type of cakes and also because one of my friend’s birthday was coming up. To sum things up, I just wanna say everyone can learn to bake and enjoy what they love if they put their heart and mind into it!! I also wanted to blog about it for my own reference in future.

 

Recently, I got around to baking a cheesecake, the non bake kind. I’ll be showing you guys some pictures to share with you the process and to give some tips as well.

I wanna thank Celestial Delish for her recipe here =) Thank you~

I’ll be using her recipe for reference. However, I have altered it in some areas and also added in some of my own comments and pictures to show you how it would be like during the actual preparation. (I will be sharing things that I feel would have been useful for people like me who are newbies in baking aka noobs. Hope you will excuse some details that you find are already quite obvious. Thanks ^_^)

So, of course, when baking anything or doing anything in general, the first thing is to get your resources ready. In this case, make sure that you have all the required ingredients first. I used a 9-inch square tin so I doubled the ingredients as compared to the amount listed on the Celestial Delish’s post (meant for a 6-inch tin). Below is the doubled amount of ingredients required when using a 9-inch square tin.

Ingredients:
• 300g digestive biscuits, crushed
• 10tbsp butter, melted (i use about 8-10tbsp)
• 500g Philadelphia cream cheese
• 4tbsp fresh lemon juice
• 1 tsp gelatine, dissolved in 8tbsp warm water
• 2/3 cup sugar
• ½ cup thickened cream

What I used/bought:

for digestive biscuits, I used Mcvities digestive biscuits from Cold Storage.

^I purchased the Philadelphia cream cheese @ Shop and Save for discounted price of $4.40 whereas I saw other places selling at more than 5 bucks.

To get 4tbsp of lemon juice, I used 2 medium sized lemons.

^For thickened cream, I bought the Dairy famers brand from Cold Storage.

Preparing the ingredients:

1. crush the digestive biscuits. It’s actually quite fun!

  • Tip: use two ziplock bags to contain crumbs in case they pierce through the bag.

Get the vacuum cleaner ready as well O.o. 

At this time, you may also want to take the butter out to let it soften.

2. Squeeze until there is enough lemon juice. Squeezing by hand is fine

3. Weigh the sugar

^4. Melt butter (cus mine had not melted at that time)

  • Tip: Chop up the butter into small blocks and place it in the oven for short intervals like 10-15 secs to melt. 

Make sure to check after every interval so it melts to the correct stage. There should not be any white residues 

in the melted butter.

  • Extra info regarding measurements (useful for noobs):

^when measuring tsp/tbsp, I use the measuring spoon bought from Ikea I already had at home. 1 tsp = 5ml and 1tbsp = 15 ml. 

^For measuring a cup, I didn’t have a proper measuring cup but I did find something else that worked. I used the part of the blender which collects the juice. Fortunately, it had measurements on it’s side. 1cup = 8oz. So for example in this recipe, I needed 2/3cup of sugar = about 5.3 oz, which I measured by rough estimation.

Method for crust:

1. Mix the biscuits and butter

Ta-dah!

^2. Line the base and sides of the cake tin with cling wrap and press the mixture into the base

3. Freeze for about an hour

Method for Cheesecake:
1. Blend cream cheese, lemon juice and gelatine mixture and sugar with a mixer

  • Tip: I realised my electric mixer had stopped working only when I reached this step. But, alas, do not fret. Mixing by hand till evenly textured will do just fine ^_^

2. Whip cream until soft peaks form. Stir into mixture

  • ^Tip: At this point, I had to manually whip the cream.

Firstly, I placed my whisk and a stainless steel pot and placed it in the freezer for about an hour.

Afterwhich, I started whipping the thickened cream using the ice-cold utensils.

Soft peaks formed after a few minutes.

3. Remove cake tin from the freezer, then pour in the cheese mixture

4. Spread evenly and chill for an hour or till harden

 

I feel that the cream cheese tasted abit too strong for my personal preference. Maybe I can try the recipe again but with less cheese. Overall, I received mixed reviews from the people who have tried the end product. One of my friend really liked it, others said it was ok while some said the cheese tasted too strong. Overall, not bad, I think.

I’m thinking of making an oven bake cheesecake next.

 

end

 

It is only in adventure that some people succeed in knowing themselves – in finding themselves.  ~André Gide. Start planning new things to try out today!

 

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