There is no higher course than a classic baked cheesecake! affirmative, it needs technique (hello water bath!!) and patience and energy, however the enjoyment of excavation into a slice of classic baked cheesecake topped with berry sweet is totally priceless!
We tried our hands on the frozen berries by DELISHH and we have a tendency tore therefore proud of the topping we ready for this cheesecake. This direction (inspired by Barry’s Post on the right Cheesecake ) is that the creamier version of a classic baked cheesecake and has been tried and tested by United States of America numerous times now!! A daily baked cheesecake would usually need cream, however we have a tendency to used light whipping cream instead, that resulted in an exceedingly} terribly very creamy delicious cheesecake. You'll conjointly use regular recent cream rather than light whipping cream, which can end in associate equally creamier cheesecake.
Let us quickly return to the marginally sophisticated half – the water bathtub preparation method. Please don't notice an alternate to the present and don't skip this, as a result of this step is super necessary and it's not very as sophisticated because it sounds.
INGREDIENTS :
For the Cheesecake :
- 1 cup butter cookies powdered (we used GoodDay)
- 2 cups cream cheese softened
- 3/4 cup caster sugar
- 1/2 cup whipping cream or regular fresh cream
- 2 eggs
- 2 tsp vanilla essence
For the Berry Compote :
- 1 cup frozen berries
- 1 1/2 tbsp sugar
- 1/2 tbsp lemon juice
INSTRUCTIONS :
- Pulse the biscuits very finely (powder like) and place it on the bottom of your 8" cheesecake tin and bake this for 7-8 minutes at 180 degree celsius.
- Add the softened cream cheese, sugar and vanilla to a large mixing bowl & beat this with an electric mixer for about 1-2 minutes.
- Add the two eggs one by one and beat the mixture again.
- Add whipping cream or regular cream and mix everything one last time also scraping the batter from the bottom of the bowl.
- Pour the cheesecake mix to the biscuit base (make sure your tin is completely covered with multiple layers of foil as explained in water bath process in blog post) and keep the tin and now fill this bigger tin with hot water.
- Transfer this carefully to the pre heated oven and bake for about 40-45 mins at 150 degree celsius. and then
- Take the cheesecake out of the oven and cover with foil.
- Now increase the temperature to 170 degrees and bake for another 30 mins. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. But if needed, bake for additional 5-10 minutes. Our cheesecake took good 75 minutes. Do not use a toothpick to check if its done.
- Once the cheesecake is baked, turn off the oven and let it cool inside the oven for about 20 minutes.
- Then take it out of the oven and carefully out of the water bath. Take off the foil and let the cheesecake cool for at least an hour at the kitchen counter to room temperature.
- Cover the cheesecake with cling wrap and transfer it to the refrigerator and let it set for at least 7-8 hours or overnight for best results.
- Prepare the berry compote by thawing the frozen berries and transferring them to a saucepan with sugar and lemon juice.
- Gently press the berries to form a consistency in between of sauce and jam and let this cook on low flame for about 2 minutes by constantly stirring with a spoon. Once the consistency is formed, turn off the flame and transfer the compote to a bowl. Let this cool before spreading it over the cheesecake.
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