Googled for Lotus Biscoff Cheesecake, but turns out I didn't have much Lotus biscuits left so this is now a normal cheesecake. HAHA.
Also replaced the sour cream with mascarpone cheese, cos that's what I have (exactly 240g of it!) and somehow the cake turned out looking like a burnt basque cheesecake instead. But it still has a wobbly centre and so it should be awesome. Can't wait to cut it but well it needs a few hours to rest so I just kopek some edges instead.
I think my previous attempts at cheesecake were a little dense save for the mascarpone cheesecake, and now I know that should be the way cheesecakes are baked!
Recipe is originally from here.
Cheesecake Layer (i.e. what I used)
900g cream cheese
240g mascarpone cheese
4 eggs
3/4 cup milk
300g sugar
32g flour
1 tsp vanilla essence
Using a mixer, cream the cream cheese and sugar until fluffy. Add in milk and vanilla and mix well, then eggs one at a time. Finally, add in the flour.
For the base, I used a mix of kids' biscuits including Lotus biscuits, and ground almond that adds up to 240g. Add in 120g of melted butter and push down on a 9 inch springform pan. I lined the pan with baking paper because I didn't want to clean the insides of the springform. The recipe says there's no need to bake the base, but I just did a couple of minutes at 180 degrees Celsius. Pour the cheesecake batter in the pan, bake for 1 hour at the same temperature. You can bake without bain marie, which I did. The centre will still be wobbly but that's okay.
With the baking paper, it definitely looks like basque cheesecake, even with the burnt sides (the original recipe doesn't look like this though!) and I think from now on I shall line the pan whenever I make cheesecake cos this is so easy to clean!
Also replaced the sour cream with mascarpone cheese, cos that's what I have (exactly 240g of it!) and somehow the cake turned out looking like a burnt basque cheesecake instead. But it still has a wobbly centre and so it should be awesome. Can't wait to cut it but well it needs a few hours to rest so I just kopek some edges instead.I think my previous attempts at cheesecake were a little dense save for the mascarpone cheesecake, and now I know that should be the way cheesecakes are baked!
Recipe is originally from here.
Cheesecake Layer (i.e. what I used)
900g cream cheese
240g mascarpone cheese
4 eggs
3/4 cup milk
300g sugar
32g flour
1 tsp vanilla essence
Using a mixer, cream the cream cheese and sugar until fluffy. Add in milk and vanilla and mix well, then eggs one at a time. Finally, add in the flour.
For the base, I used a mix of kids' biscuits including Lotus biscuits, and ground almond that adds up to 240g. Add in 120g of melted butter and push down on a 9 inch springform pan. I lined the pan with baking paper because I didn't want to clean the insides of the springform. The recipe says there's no need to bake the base, but I just did a couple of minutes at 180 degrees Celsius. Pour the cheesecake batter in the pan, bake for 1 hour at the same temperature. You can bake without bain marie, which I did. The centre will still be wobbly but that's okay.
With the baking paper, it definitely looks like basque cheesecake, even with the burnt sides (the original recipe doesn't look like this though!) and I think from now on I shall line the pan whenever I make cheesecake cos this is so easy to clean!
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