Very Easy Cheesecake Recipe
Really, there is no equilibrium in the equation Effort in – Kudos out. It is fantastically easy and will make you disproportionately popular. But that is not necessarily a bad thing if you do not use your power for evil.
I made this pineapple cheesecake with my eldest son for father’s day and then showed-off about it on Facebook. As a consequence several people have asked for the recipe.
I used a 27cm diameter, 4cm deep loose-bottomed flan tin. You MUST use a loose bottomed tin or your will undo all your potential good feeling by swearing like a trooper when you try and release it from a fixed bottomed dish. Perth people, you can buy them from the nice young man at Basics and Beyond.
There are three time-frames to this dish. Here is the first which you must start half a day before you want to serve:
In a fair sized pan melt 125g of butter
Take a packet and a half or 325g of granita or digestive or graham cracker biscuits and crush them, a handful at a time, in a plastic jug with the end of a rolling pin.
Add them to the pan with a sprinkle of powdered cinnamon or ginger and a big tablespoon of brown sugar and mix well over gentle heat until all the butter has soaked in.
Tip the biscuit mix into the base of your loose bottomed flan dish and press down evenly with the back of your knuckles. Put it in the freezer for 2 hours.
Take a 250g block of Philadelphia cream cheese and set in on the counter top top soften.
Second time frame, 2 hours later:
In a large bowl place the softened philly cream cheese, 300ml of whipping or double cream, a teaspoon of vanilla essence and 150ml of greek yogurt. Blend with electric beaters very carefully, you MUST have them in the bowl before you turn them on.
Beat until smooth. Add about a third of a cup or 75g of caster sugar and beat again.
Put 30ml of boiling water in a cup and sprinkle on one 10g sachet of Davis gelatin and mix well. Add this to the cream mix and beat well.
Take the biscuit base from the freezer and pour on the cream mix. Gently tap the tin on the counter-top to get rid of any bubbles. At this stage you will know if your loose bottomed flan dish is deep enough.
Put the cheesecake in the feezer for one hour and decide what you are going to decorate it with. If it is to be tinned fruit, and there is NOTHING wrong with that, you will need to drain it first.
Third time frame:
Take it out of the freezer, cover it with cling-film/glad wrap and place in fridge for at least 2 more hours.
Take it out, decorate it and summon your audience.
With a knife dipped in hot water loosen the cream top from the sides of the tin then place the flan dish on an upturned cereal bowl and push down really carefully to release the collar part of the tin. Have your serving plate ready and slide the finished cheesecake on. Take your bow.
If you have enjoyed this Cheesecake recipe please let me know by VOTING via the comments section for which of these six beauties you would like me to make next. They are from the St Michael Coookery Library book of Cheesecakes by Anne Ager, published in 1982.
Baked prune and cider
Tarmasalata chilled cheesecake
Potato baked cheesecake
Layered Neopolitan chilled cheesecake
Butterscotch Brazil chilled cheesecake
Lime marmalade chilled cheesecake.
N.B. three of these are best left in 1982 for reasons of health and aesthetics. I shall be compiling your psychometric profiles based on which ones you choose.