I had 3 egg yolks lurking around fridge after my swiss meringue buttercream attempts. I wanted to get rid of them before they dried out. After searching for a while, I found this The Domestic Goddess Wannabe.com - Cheesy Affair which requires 3 egg yolks. I thought, okay, this is just nice and plus I have some leftover cream cheese.
If you like dense and firm type of cheesecake, this is the cheesecake for you. It also tastes very cheesy. And there's no flour used, so this can be considered gluten free. ^_^For the base
|Beat cream cheese until smooth.|
|Add sugar and beat until smooth again.|
|Add in the eggs and beat again.|
|Add in vanilla extract and lemon juice and beat until incorporated.|
|Pour the batter into the baking pan.|
|Bake in water bath for 50 minutes.|
|The topping, ready to be spread on cake.|
|It's time! (to take it out)|
|Bake again for another 10 minutes after spreading the topping on top.|
- 150g digestive biscuits
Done!!! Appearance needs to improve...
- 75g salted butter
- 600g cream cheese
- 150g caster sugar
- 3 large eggs
- 3 large egg yolks
- 1 ½ tsp vanilla extract
- 1 ½ tbsp lemon juice
- 145 ml sour cream (not so enough, should have used up a whole tub of 210g)
- 1 tbsp caster sugar (if using 210g sour cream, need another 1/2 tbsp sugar)
- ½ tsp vanilla extract
- Process the biscuits until they are like crumbs. (I place the biscuits in a plastic bag and used a wooden mooncake mould to crush them as I don't want the biscuit crumbs to be too fine.)
- Melt the butter under low heat.
- Add in the biscuits crumb and mix till well combined.
- Line the bottom of a 20cm springform tin, pressing the biscuits in with the back of a spoon. Put the tin in the fridge to set.
- Preheat the oven to 180ºC. Put a pan (big enough to hold a 20cm springform tin) that contains water inside the oven.
- Beat the cream cheese gently until it's smooth,
- Add the sugar and beat until smooth again.
- Beat in the eggs and egg yolks, then finally the vanilla and lemon juice.
- Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece. (Will put double foil next time as for some reasons, there was a small hole on the foil that caused water to seep in. The biscuits layer becomes a bit soggy, I was sad as I thought I have to throw the whole cake away. I refrigerated the cake anyway, and luckily the biscuits layer firmed up a bit, though it was no longer crunchy.)
- Pour the cream cheese filling into the chilled biscuit base,
- Put it into the oven and cook for 50 minutes. It should be set.
- Whisk together the sour cream, sugar and vanilla for the topping.
- Take out the cheesecake and pour over the cheesecake. Smooth out the topping.
- Put it back in the oven for another 10 minutes.
- Once done, take the springform tin from the oven, unwrap the foil and stand it on a rack to cool.
- When it's cooled down completely, refrigerate at least overnight for the taste to develop.
I am submitting this for the Bake-Along #78 : Bake-Along 4th Anniversary Theme – Cheesecake, hosted by Lena of Frozen Wings. ***Happy 4th Birthday***