Monday, August 21, 2006

C is for Cheesecake

Having eaten the airy Japanese styled cheesecakes that evoke thoughts such as "Yikes... this is like cheese scented cotton wool, there's no oomph. Damn, what a waste of calories"...

Or worst still rock hard cheesecakes with fruit that have probably seen better days served by cafes (these lazy bastards most likely procured the cakes from wholesalers anyway), I decided that enough is enough.. home baked is best!

Yes. Revisited making cheesecakes after an attempt years ago that went horridly wrong where the cake cracked (omitted water bath), fell apart (not sufficiently cooled when the springform pan was released) and ineveitably looked like crap!

This time round, tried a different recipe that does not requre a list of ingredients that goes on forever, adhered to the various rules of baking cheesecake and voila - a rich freshly baked cheesecake that tasted pretty darn good!


3 8-ounce packages cream cheese
3/4 cup sugar
1/2 teaspoon vanilla extract
3 eggs

Beat cream cheese, sugar, and vanilla in large bowl until fluffy. Add eggs 1 at a time, blending well after each addition.

Pour into lined springform tin and place on large roasting tray. Add enough water to pan to reach halfway up side of tin.
Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 60-90 mins.

Transfer cake to rack. Cool completely. Cover and chill. Release pan sides from cheesecake. Decorate as desired and serve.


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