The last time I made a cheesecake was for my own 15th birthday party. Wow, that’s like 12 years ago but I still remember the party so vividly. I wore blue jeans, blue denim vest and a white top underneath the vest which I painstakingly selected for maximum presence. I was so fashionable. 1999 was a great year. I also weighed only 48 kilograms then.
Anyway, back to the cheesecake. It was not my best work, but I remember it being really tasty. It had like lemon glaze and all with sliced canned peaches on the base. I remember my Dad totally digging it.
Unfortunately, I’ve never baked any cheesecake since. Till last weekend that is. I was supposed to make a cheesecake for Father’s Day but I didn’t have enough cream cheese, so I promised my dad I’d bake him a cheesecake the next time I pop by, of which I did.
# -Baked cheesecake with yogurt topping.
Here’s the recipe of the baked cheesecake I made..
For the crust:
- 250 grams of digestive biscuits, crushed
- 100 grams of butter, softened
- 1 teaspoon of all spice
For the filling:
- 500 grams of creamcheese, softened
- 4 eggs
- 160 grams of caster sugar
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla essence
For the topping:
- 250 grams of yogurt, strained
- 3 teaspoons of lemon juice
- 1 tablespoon of caster sugar
- ground nutmeg, for sprinkling
# – The first thing you have to do before making this cake is to strain the yogurt. This is to remove the liquid to get a thicker, creamier yogurt to work with. Wrap the yogurt with a teatowel or muslin and let it drain for at least 30 minutes. I hung mine over a bowl. Set aside while you continue with other tasks.
# – Now, blitz the digestive biscuits in a food processor until fine. Or if you’re a vagrant like myself, stick them in a bag and pound the eff out of it.
# – Pour the finely crushed biscuit crumbs into a mixing bowl and add a teaspoon of allspice.
# – Throw in the softened butter. With your fingers, knead until butter is full incorporated into the crumbs and they feel moist.
# – Press the crumbs into an 8″ springform cake tin or cake tin with detachable bottom (greased and covered with parchment paper) to form the crust. Slowly build a wall around the base. Have some patience as this is the most time-consuming part.
# – Stick the tin into the fridge for 30 minutes to set.
# – In the meantime, beat the cream cheese in a mixing bowl until smooth.
# – Add the lemon juice, vanilla essence and sugar and beat till smooth.
# – Next, add the eggs one by one while slowly beating mixture until combined.
# – Take out the crust and pour the mixture in.
# – Stick it into a pre-heated oven at 180 degrees celcius and bake for 45 minutes.
# – 10 minutes before the cheesecake finishes baking, beat the strained yogurt, lemon juice and caster sugar until smooth and combined.
# – When the cake has finished baking, take it out and immediately spread the yogurt mixture over the top.
# – Sprinkle ground nutmeg all over the top.
# – Then stick it back in the oven for 7 minutes.
# – After that, leave the oven door slightly ajar and allow the cheesecake to cool down completely. And then, you stick it in the fridge for at least 2 hours to chill.
# – Baked cheesecake with yogurt topping, DONE!
# – Yummy.
The cake was surprisingly light and far from cloying. It’s delicious! I managed to make the crust reasonably thin so every mouthful was a nice balance of crunchy crust, yummy cream cheese filling and tangy yogurt topping.
Most importantly, my Dad loved it! :)
Now, to recreate that cheesecake with canned peaches base I made 12 years ago…
Deliciously sinful! #inthespiritofsugarlessdays
thank you :)
thank god i still have some carrot cake left..if not i would be bugging the hubs to go get me some cheese cake already..looks so delish~!
thanks E :) your carrot cake post makes me want to go out and get some walnuts pronto!
You made a cheesecake when you were 15??? Wow, when I was 15, cheese to me was some yummy piece of yellow edible leather in my burgers. I made my first cheesecake bla bla years ago. When I served to my guest, a piece dropped on the floor and that piece stayed pretty in one piece on the floor -without crumbs. Anyway, thanks for sharing. I’ll built up my guts to made one again with your recipe. Thanks! ;-)
lolol your story cracked me up! we’ve all been there haven’t we, hehe. Hope your next attempt would be good :)
hi..kimberly..i been following your blog for quite some time..and i love your cooking recipe which easy to follow and it’s awesome!!! love it to the max…hehe…
btw, what is all spice and where can i get it??
hi angelin, thanks for the support! :) allspice is actually a kind of dried ground berries, normally used in baking. they’re available quite easily at baking sections of supermarkets. cheers!
No flour and no rising agent, amazing! The cake looks delish….!
thanks tien! :)
My cheesecake sank! Going to try doing it again? Any tips to overcome this?
Hi Kim I followed your recipe and my dad loved what I did too, he said it is the World’d Best ;) But how do you manage to cover the tin with parchment paper so perfectly ( like not even a fold !) ? Mine was so folded so the whole cake wasn’t very presentable :(
very easy! this picture will illustrate: https://www.cookingforgirls.co.uk/wordpress/wp-content/uploads/cake-tin-lining.gif glad your dad likes the cake! cheers :D