Hi!
Look
at this beautiful Double-Bake London Cheesecake! I’m so impressed by the outcome.
The
recipe is adapted by Zoe, Bake for
Happy Kids and it’s from Nigella Lawson. Zoe is absolutely correct. This cheesecake tasted more like creamy
custard cake.
Actually
I ever did something similar to water bath to bake a cheesecake. It was the Durian
Cheesecake which I baked previously.
The
different is steam bake is basically baking the cake in the oven by placing a
tray of water on the lower rack below the cake rack and bake them
together.
HAPPY
BAKING!!
For record purpose, I copied the recipe from
Zoe’s blog over to mine.
INGREDIENTS
For the base
150
g digestive biscuits
75
g unsalted butter (melted or very soft)
For
the cream cheese layer
600g
cream cheese
150g
caster sugar
3
large eggs
3
large egg yolks
1
1/2 tsp vanilla extract
1
1/2 tbsp lemon juice
For
the sour cream layer
145
ml sour cream
1
tbsp caster sugar
1/2
tsp vanilla extract
METHODS
(1)Process
(or crush by hand) the
biscuits until they are like crumbs, then add the butter and pulse again (or
combine).
Line
the bottom of a 20 cm / 8 inch springform pressing the biscuits in with your
hands or the back of a spoon.
(2)Put
the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4/350ºF
(or 160ºC fan forced).
(3)Beat
the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs
and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.
(4)Line
the outside of the chilled tin with strong foil so that it covers the bottom
and sides in one large piece, and then do the same again and put it into a
roasting dish. This
will protect the cheesecake from the water as it is cooked in its water bath.
(5)Pour
the cream-cheese filling into the chilled biscuit base, and then pour hot water
from the recently boiled kettle into the roasting tin around the cheesecake. It
should come about halfway up; don't overfill as it will be difficult to lift up
the tin. Put it into the oven and cook for 50 mins. It should feel set, but not rigidly so: you
just need to feel confident that when you pour the sour cream over, it will sit
on the surface and not sink in.
(6)Whisk
together the sour cream, sugar and vanilla for the topping and pour over the
cheesecake. Put it back in the oven for a further 10 mins.
(7)Take
the roasting tin out of the oven, then gingerly remove the Springform, unwrap
it and stand it on a rack to cool.
(8)When
it's cooled down completely, put it in the fridge, removing it 20 mins before
eating to take the chill off.
(9)Unmould
and when you cut into it, plunge a knife in hot water first.
I’m also linking this post to
Little Thumbs Up. This event is
organised by organised by Doreen from my little favourite DIY
and Zoe from Bake for Happy Kids.
For this month, the theme is
LEMON and it’s hosted by
Hi Amy, I saw Zoe's cake and fell in love with it, now I am falling in love with yours too lol! Lovely to look at, I am just too lazy to do all the preps for water bath so I'll just drool!
ReplyDeleteAmy, I saw Zoe's version just yesterday I think, love your version as much as Zoe's. Now, feel very tempting to make, haha. Trying very hard not to bake any dessert or cakes this week.
ReplyDeleteHi Jessie, go for it! :P
DeleteHi Amy, I am also impressed by your baking talent!
ReplyDeleteOh wow, impressive... that looks gorgeous!
ReplyDeleteUn cheesecake espectacular me encanta,abrazos.
ReplyDelete