Baking proved yet again to be my best buddy on a wintery bored afternoon. Besides, it was Friday. And we were having our neighbours over for dinner. We were doing a takeaway for main course anyway, so I had some time to indulge in creating a pretty looking dessert! Yaay!
I’ve always wanted to make a cheesecake and had plenty of recipes to bank on. Only when I started looking through them did I realise that there are two basic versions of a Cheesecake in general- baked and unbaked. The unbaked version uses gelatin to set it unlike the baked one. I had little time on hand to try the unbaked version, that required at least 8 hours to set. Though its said that it sets best when refrigerated overnight. So I decided to try out the baked version. I wasn’t unhappy with the results at all!! It turned out absolutely wonderful! I have to thank Kushi, my friend who inspired me to make one, though the recipe she shared with me was an unbaked one. Will try that out next time. Until then, try this! Lets feast on the pictures before we get to the recipe, ok?
For the filling
Cream Cheese – 500 gms
Mascarpone cheese- 250 gms
Castor Sugar : 180 gms
Lemon Juice – 4 table spoons cup (I used Lime straight from our backyard :-) )
Lemon zest – 3 tsps
flour – 3 tbsps
1 packet- digestive/Marie biscuit crushed
Butter (melted) – 100 gms
For the Glaze
Sugar- 1/2 cup
Lemon juice- 1/3 cup
Cornstarch – 1 and 1/2 tbsps
egg yolk- 1
Lemon zest – 2 tsps
water – 3/4 cup
Method: Am so glad i took pictures!
1. Pour melted butter to the crushed biscuits and mix well to resemble breadcrumbs. Lightly grease springform tin and press the mixture firmly to the base. Refrigerate for 30 minutes.
2. In a large bowl, beat all the eggs and sugar for a few minutes. Add the cream cheese and Mascarpone and beat further. Add the zest, juice in the end and blend until it looks creamy and smooth. Note, the cream cheese must be at room temperature else, its very difficult to blend.
3.Preheat oven to 160 degrees. Pour the filling mixture into the biscuit base and bake it for 45 minutes. Transfer to cooling rack.
Once it cools, refrigerate it.
In about an hour, make the glaze.
1. Mix cornstarch and sugar. Place on a saucepan on low heat.
2. In a separate cup mix well the yolk, lime juice and water. Add that to the saucepan and slowly bring the mixture to a boil. Stir continuously and let the mixture thicken. Add the zest and once thick, turn off stove. Let it cool. Once at room temp, spoon over the cheesecake and refrigerate it back till it sets over.
Refrigerate for a couple of hours and serve in style. I wish I had used some green lemon rind or Kiwi fruit to decorate, it would look better.
Do leave a comment and lemme know if you liked this recipe!