Humans are easily influenced. After years of living with my wife, I think I might have caught on the sweet tooth problem as well. I guess, you can say my claim of not so into sweet stuffs are no longer valid. Nowadays, I started to crave for something sweet. Recently, something sweet was baked cheesecake.
Cheesecake is another one of the missus’ favourite desserts. Well, to be perfectly honest, she likes everything that is sweet. They said if you like something, you will want your spouse to share the joy. So, it started when she ordered cheesecake constantly when we had our café session outside. Then she urged me to try a bite. The next week, a bite turned into half a cake (cause she said she could not finish it (-_-“)… ). Before I realised, my oven started to smell like cheese cake which oh my God! I was the one who baked it!! How is that even….
It turns out my wife managed to influence me to love cheesecake and made me learn how to bake one. It is a good thing really, because now I have mastered another dessert dish. 😊
There are 2 types of cheesecakes, the baked one and the non-baked one. We like the baked one better because baked cheesecake tends to have a better texture. It has a much creamer and smoother texture that some might say that you cannot get from non-baked cheesecake. I have to agree with that.
It was also claimed that baked cheesecake is harder to make than non-baked cheese cake. Honestly, we have to disagree. Baking is the only extra step. It takes a bit more effort and time but with the extra work, you will get a better texture cheesecake. I said it was a win! If you have an oven, we see no reason not to use it.
Of course, the ingredients for baked and non-baked will be a bit different. The standout is that eggs are being added into the baked version and gelatin being added into non-baked cheesecake. The rest is pretty much similar.
Enough said! Time to bake your own cheesecake~
- Springform pan
- 1 cup Digestive biscuit (bash into crumbs)
- 2 tbsp Sugar
- 60 g Melted and unsalted butter
- 1000 g Cream cheese (room temperature)
- 1 cup Sugar
- 3 tbsp Cornstarch
- 2 tsp Vanilla extract
- 2 tsp Lemon juice
- 2 tsp Lemon zest
- 3 Eggs
- 1.5 cup Greek yogurt
- Preheat the oven to 170 degree Celsius.
- Mix biscuit crumbs, melted butter, and sugar in a mixing bowl.
- Pour it into a 9 inches springform pan. Press it into the bottom of the pan.
- Bake it in the oven for 10 minutes at 170 degree Celsius.
- Then let it cool to room temperature. Brush some butter on the side of the pan so the cheese will not stick later.
- Preheat the oven to 200 degree Celsius.
- Beat the cream cheese with whisk until light and fluffy and add 1 cup of sugar in. Continue to beat it until they are well mixed.
- Add corn starch, vanilla extract lemon juice, lemon zest in. Continue to beat it until they are well mixed.
- Next, add the eggs in. Add one at a time. As we add the egg, we continue to gently beat it with the whisk.
- Lastly, add the yogurt in. Again, gently beat it until they are well mixed.
- Pour the cheese into the springform pan. Let it settle a bit.
- Bake the cheesecake in the oven for 10 minutes at 200 degree Celsius. Then drop the heat to 100 degree Celsius and continue to bake for another 25-30 minutes.
- After that, turn off the heat and let the cheesecake cool inside the oven for about 30 minutes. Bring it out and let it cool to room temperature.
- Chill it in the fridge for a day and your baked cheesecake is readied. Cheesecake can be stored in the fridge for about 4-5 days. Enjoy your cheesecake~