I am not a fan of cheesecake, but I knew I had to try baking one at least once in my lifetime.
I followed a recipe that called for cream, but I didn't have any, so I substituted melted butter instead.
The first time I made the cheesecake, it came out salty because I used salted butter instead of unsalted. I learned that cheesecake needs to be baked at low heat to avoid cracking and get that fluffy texture.
Here's the ingredient list:
75g digestive biscuit crumbs
45g unsalted butter, melted
250g cream cheese
30g caster sugar
2 eggs
35g cream
15g flour
1/2 tsp vanilla essence
a dash of salt
Here are the step-by-step instructions:
- Mix digestive biscuit crumbs with melted butter and press the mixture into the base of a cake pan. Refrigerate while preparing the filling.
- Beat cream cheese, 2 egg yolks, cream, flour, half of the sugar, vanilla essence, and salt until creamy.
- In a separate bowl, whisk egg whites with salt until stiff. Add remaining sugar and continue whisking until the mixture is glossy and forms peaks.
- Fold the egg whites into the cream cheese mixture, then pour onto the chilled crust.
- Bake in a preheated 160C oven for 50 minutes or until the center is firm.
