makes about 4 x 8 inch springform tins
We used to make this cheesecake which was like manna from heaven, created by our pastry chef Noel . He was a master craftsman and I wish I had worked more with him, but usually I would be getting hammered with 900 odd people for breakfast day in day out ..followed by 400-500 in our beachside restaurant which was meant to test our staying power .. literally..but that’s a story for another time we need to get moving on the cheesecake which is a 24 hr process in itself,
You mix and make the cheesecake today and then keep it overnight to set slowly. Do NOT BE TEMPTED TO DEMOLD ON DAY you make it..it will be ruined beyond your wildest imagination..I know because I’ve tried it.
- Cream cheese , Philadelphia is the best , but a good alternative can work too- 2.2 kg( I know it’s a lot so it’s a good idea to make a quarter of the recipe to give you one medium sized cake tin( springform please or else gets difficult to demold)
- egg whole-6 ea
- egg yolk-12 ea
- sugar-690 g( this makes about 36 -portions)
- corn flour/ custard powder-80 g
- sour cream-180g
- vanilla essence- to your liking don’t put too little because then will smell eggy- 10-15 ml depending on strength
- blueberries frozen to put inside.( Makes it look like a blue veined cheese but tastes a 100 times better and doesn’t smell at all..win win for all–150 g
- mixed berries to make into sauce to serve on the side—i ill put on a separate post this bit
- biscuit crumbs- use your favourite ones – about 150 g per tin
- butter – makes it better helps to bind the biscuit crumbs– 50 g per tin
- First thing s take out the cream cheese about an hour before you start, makes it nice and soft and easy to mix.
- then preheat your oven to 125 C., thats very low heat , because what are making is really delicate thing.
- then line the spring form mold base with baking paper, and mix the biscuit crumbs and butter and cover the base of the mold.press down on the base to make it a bit more compact and pop in the fridge to set
- cream the cheese, with sugar and corn starch and slowly incorporate those eggs..one at a time..
- Add vanilla and sour cream and mix one last time to get it all well blended but smooth not grainy.
- pour over your prepared 1 tin or 4 depending on how much qty you made.
- Bake at that very low heat , in a water bath, remember i said this is a delicate, this baby needs TLC
- we need to go for 80 minutes of baking and midway through check if the top is getting too brown then cover it with piece of foil.
- once its done the top might look a bit cracked and so on, thats fine its an artisan product not factor made with lots of stabilisers and starches to make it shiny.
- cool down and keep overnight in fridge to set.
Step 5 3/4- is to add your blueberries if you fancy them, if not make plain. I also at times spike this with baileys irish cream or amarula to make it even more divine.