Cookbook:Cheesecake
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Cheesecake with raspberries and blueberries
A cheesecake is basically a baked custard. There are many recipes for this dessert with ingredients varying from cream cheese to ricotta cheese to a healthier cottage cheese (for a 'lighter' version). The crust on a cheesecake is optional. Some cheesecakes have a crust comprised of crushed cookies (ranging from the traditional graham cracker crust, a shortbread crust, chocolate cookie crust-the possibilities are endless)and some cheesecakes have no crust.
Once the basic recipe and technique is learned, the cheesecake can then serve as a backdrop for many variations. Below is a basic cheesecake recipe with measurements that can easily be doubled if needed to make a bigger cheesecake.
Equipment needed
- Springform pan
- Handheld mixer/beater or Stand mixer,
- Foil
- Oven Safe container
- Measuring cups and spoons
Ingredients
- 2 x 375g or a 26.4 oz. tins of condensed milk
- 2 x 270g or a 19.5 oz. or about 2 1/2 bricks of cream cheese, softened
- 125ml or 2 tsp. lemon juice
- 200g or 7 oz. tennis biscuits, crushed
- 75g or 5 Tbsp + 1 tsp. of butter
Procedure
- Mix butter with crushed biscuit and press into a pie dish.
- Beat lemon juice and condensed milk together.
- Pour into beaten cream cheese and mix thoroughly.
- Pour into pie dish.
- Refrigerate for minimum of 24 hours
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