CREAMY CHEESECAKE

INGREDIENTS

Graham crackers*-30(crushed)
Butter(melted)-4 tblsp./60 gms
Cream cheese-200 gms
Sour cream*-1 cup
Whipping cream-3/4 cup
Sugar-1 1/4cup
Eggs-4
Corn flour-2 tblsp.
Plain flour-2 tblsp.
Vanilla essence-2 tsp.

METHOD

1.Preheat oven to 350 degrees F/gas mark 4 and grease a 9 inch spring-form pan with butter and cover bottom with parchment paper. Wrap bottom with aluminium foil to avoid leakage.

2.In a bowl, mix the melted butter and graham cracker crumbs and press down to the bottom of the pan. Put it in the freezer.

3.Meanwhile prepare the filling,first beat cream cheese and sugar till smooth and no lumps are there.

4.Combine whipping cream and then add eggs one at a time mixing just enough to incorporate.

5.Add sour cream, vanilla essence,four and cornstarch and mix it well until smooth.

6.Pour the cream cheese mixture onto the prepared crust of the pan and bake in the oven for about an hour. The edges should be firm but centre still appears jiggly.

7.Turn the oven off and let it cool in it oven for 4 hours. After it has cooled completely, run a knife(soaked in hot water and dried) around the corner to release the sides from the pan.

8.Place it in the refrigerator for 12 hours or overnight for best results. Warm the bottom slightly for 10 secs over burner to slightly melt butter which will help release cake from the pan. Open the spring-form pan's ring , the cake will easily slide onto a plate.

Top with Lemon curd(click here for lemon curd recipe) or any fresh fruit or topping of your choice and serve.

Additional tips

1.Bring all the ingredients to room temperature at least 30 minutes before making the filling. This will ensure no lumps are formed while beating especially the cream cheese.

2.You can substitute milk for the whipping cream, i have used whipping cream for a creamier and lighter texture.

3.After adding eggs make sure not to over beat the mixture otherwise there will be air trapped inside the filling.After pouring mixture into prepared pan, tap sides and smooth out any bubbles on top.

4.Oven temperatures may differ, so cheesecake might need an extra 10-15minutes till edges become firm. The cake will shrink a little after cooling.

* Substitutes
Graham crackers-Digestive biscuits
Sour cream-1 cup double/whipping cream+1/4 cup buttermilk left in a warm place overnight and then chilled to be used.

MICROWAVE CHEESECAKE IN A CUP (SINGLE SERVING)

INGREDIENTS

2 1/4 tbsp Cream Cheese
2 tbsp sour cream (Can be substituted for greek yogurt/labneh/plain yogurt)
2 tbsp powdered sugar
Half of a pre-beaten egg

METHOD

1.Whisk together cream cheese and sour cream.

2.Add powdered sugar.

3.Whisk till you get a smooth and lump free batter.

4.Add half of a beaten egg to batter and whisk well.

5.Pour into a microwave safe cup/mug/ramekin/bowl and microwave for 1 minute. Continue microwaving in 30 second bursts until the batter has firmed up around the edges and is a bit wobbly around the center.

6.Refigerate for an hour or two just to firm it up. But if you don't have the patience,just cool to room temperature and dig in!

NOTES

1.You could easily modify this recipe according to your taste by either swirling in some melted chocolate or adding a generous squeeze of lemon before microwaving.

2.For a traditional cheesecake taste,you could smash up 2-3 digestive bisuits/graham crackers as s crumb topping.

3.Ensure the cheesecakes have been well covered and chilled for a minimum of two hours if serving for guests. You could cool to room temperature before serving

4.For a lighter version ,you could use the following ingredients: 2 egg whites, 2 tbsp of fine brown sugar, 2 tbsp low fat cream cheese and low fat sour cream.