Home cooking: Homemade cheesecake

By Christine Gilbert, January 12, 2015

Growing up, my aunt and uncle would always send a cheesecake to my parents for the holiday season. When we heard the doorbell ring and opened the door to see a small brown package with a note affixed, we knew the holidays had arrived. While we here at That’s PRD can’t send a cheesecake to each of our readers, we do hope you’ll make the recipe below and enjoy the rest of your winter season with a slice while curling up by your space heater.

Cheesecake Crust

Ingredients:

85g melted butter, plus a little to grease the tin

140g digestive biscuits, finely crushed

1 tbsp granulated sugar

Method:

1) Preheat oven to 160 degrees Celsius and line the base of a 23-centimeter springform cake tin with parchment paper.

2) Melt the butter in a medium-sized pan. Stir in the biscuit crumbs and sugar evenly.

3) Press the mixture into the bottom of the pan and bake for 10 minutes. Cool while preparing the filling.

Cheese Cake Filling

Ingredients:

170g cake flour

1 egg

50g granulated sugar

Finely grated zest of a lemon

150g sour cream

700g cream cheese

A pinch of cinnamon powder

1 tbsp whiskey

100g butter

Method:

1) After making the crust, increase the oven temperature to 200 degrees Celsius.

2) Place the cream cheese in a large bowl and mix with an electric mixer with a paddle attachment on low for about two minutes or until creamy.

3) Once creamy, gradually add the sugar, then the flour and cinnamon.

4) Grab a whisk (or use the electric mixer’s whisk attachment) and continue beating while adding the lemon zest, whiskey and egg.

5) Slowly stir in the sour cream and whisk until airy. Don’t over-beat the batter.

6) Grease the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling and break up any remaining lumps with a knife.

7) Bake for 10 minutes. Reduce oven temperature to 90 degrees Celsius and bake for 25 minutes more.

8) Leave to cool in the oven for two hours. Cracks may occur while cooling.

// This recipe was inspired by chef Sam Zhen from The Tavern Sports Bar & Grill.

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