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Author Notes: Back when I was a kid, my mum was blessed with this cheesecake recipe. I am not sure where or whom did she get it from but I was lucky that she did. Each time she made it, I would eat slices after slices of it. I remember there was once when I had 5 slices in a day. Since then, I probably have had kilos of this cheesecake.
Naturally, this became the first cake that I learnt to bake. I have always thought that cheesecakes would be really difficult to bake but actually, it’s really simple. The ideal cheesecake will be smooth and rich, heavy yet easy to swallow. The adjectives used to describe the taste of cheesecake are usually hunger provoking. Whatever word that you use to describe your cheesecake, the ideal/perfect cheesecake is one that brings a decadent finish to any meal. —Domenico Tan
Serves 12 - 16
pieces sweet-meal biscuits
grams unsalted butter
grams cream cheese
grams caster sugar
milliliters thickened cream
tablespoons corn flour
- Heat oven to 180°C
- Crush biscuits and melt butter in the microwave
- Press the mixture into a springform cake pan to form the base of your cheesecake. Chill in the fridge while you continue with the filling
- Beat cream cheese and sugar with your electric mixer till smooth
- Take out the springform cake pan from the fridge and pour mixture in. Even the mixture out by shaking the cake pan or using a spatula. Bake at 180ºC for 50 minutes. Cake should be brown when ready.
- Allow the cheesecake to cool in their tin for 10 minutes before placing them in the fridge. Cheesecake should be served chilled. And enjoy!