cheese cake,
Ingredients:
Biscuits (i used digestive marie) - 120 gm
Melted butter - 60 gm
Powdered sugar - 1 tsp
Cream cheese - 400gm
Sour cream - 200 gm
Fresh cream - 150 gm
Vanilla essence - 2 tsp
Lemon extract - 2 tsp
Corn flour - 1 tbsp
Granulates sugar - 120 gm
Topping
Dried Cranberry - 1/2 cup
Sugar - 2 tsp
Method:
Line the bottom of the cheese cake pan (cake pan with detachable bottom) with parchment paper and grease the side of the pan. Cover the outside of the pan with aluminium foil to avoid water seeping inside.
Crumble biscuits into coarse powder, add melted butter and sugar. Mix everything nicely. Pour the biscuit mixture in the cake pan. Press it nicely. I used a cup to press the biscuit powder firmly.
In a large bowl add cream cheese and sugar mix it nicely with hand mixer, the end product should be creamy, next add sour cream, blend and cream it, finally add vanilla essence, lemon extract, and corn flour. Combine everything and cream it smooth.
I couldn't find cream cheese and sour cream in any grocery store nearby so i made it myself. I followed "YummyTummyAarthi"s recipes.
Pour the smooth and creamy cake mixture over the biscuit bottom. Spread it nicely, shake the pan nicely to avoid air bubbles.
Now preheat oven to 200°C, add water to cookie tray and place the cake pan over it. Now bake the cake at 200°C for half an hour and 180°C for another half an hour. Remember timing vary slightly with different Ovens and OTGs. Let the cake sit in the oven for another hour after baking. Nicely baked cake turn light brown colour on top. If you are not sure whether the cake is done, insert tooth pick carefully, if the toothpick comes out clean then the cake is baked fine.
Refrigerate the cake overnight, i kept it for more than 12 hours.
In a pan, add dried cranberries(you can try any other berries), sugar and 1/2 cup water. Let it boil for 10 minutes in low flame till the cranberries become squishy, let it cool down a bit, sieve the cranberry. You will get thick sauce and this is our tasty topping.
Spread the cranberry sauce over the cake evenly, cake is ready to serve.
Cheese cake was amazing, tasted really good even better than the store bought one (my boys verdict)
New York style Cheese Cake
Biscuits (i used digestive marie) - 120 gm
Melted butter - 60 gm
Powdered sugar - 1 tsp
Cream cheese - 400gm
Sour cream - 200 gm
Fresh cream - 150 gm
Vanilla essence - 2 tsp
Lemon extract - 2 tsp
Corn flour - 1 tbsp
Granulates sugar - 120 gm
Topping
Dried Cranberry - 1/2 cup
Sugar - 2 tsp
Method:
Line the bottom of the cheese cake pan (cake pan with detachable bottom) with parchment paper and grease the side of the pan. Cover the outside of the pan with aluminium foil to avoid water seeping inside.
Crumble biscuits into coarse powder, add melted butter and sugar. Mix everything nicely. Pour the biscuit mixture in the cake pan. Press it nicely. I used a cup to press the biscuit powder firmly.
In a large bowl add cream cheese and sugar mix it nicely with hand mixer, the end product should be creamy, next add sour cream, blend and cream it, finally add vanilla essence, lemon extract, and corn flour. Combine everything and cream it smooth.
I couldn't find cream cheese and sour cream in any grocery store nearby so i made it myself. I followed "YummyTummyAarthi"s recipes.
Pour the smooth and creamy cake mixture over the biscuit bottom. Spread it nicely, shake the pan nicely to avoid air bubbles.
Now preheat oven to 200°C, add water to cookie tray and place the cake pan over it. Now bake the cake at 200°C for half an hour and 180°C for another half an hour. Remember timing vary slightly with different Ovens and OTGs. Let the cake sit in the oven for another hour after baking. Nicely baked cake turn light brown colour on top. If you are not sure whether the cake is done, insert tooth pick carefully, if the toothpick comes out clean then the cake is baked fine.
Refrigerate the cake overnight, i kept it for more than 12 hours.
In a pan, add dried cranberries(you can try any other berries), sugar and 1/2 cup water. Let it boil for 10 minutes in low flame till the cranberries become squishy, let it cool down a bit, sieve the cranberry. You will get thick sauce and this is our tasty topping.
Spread the cranberry sauce over the cake evenly, cake is ready to serve.
Cheese cake was amazing, tasted really good even better than the store bought one (my boys verdict)
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