Baked Cheese Cake

Having a store bought cheese cake is often as waste, as its either too big and you just end up wasting it. Well at least this was what Jivani told me so asked me if I could make one that was not too big. Well this is the usual size I make, weighing about 1kg.




Jivani's comment after eating this was I quote "really the best cheese cake I have ever eaten" unquote.

Then Jivani decided to let her family try this cheese cake and ordered one for her Papa's belated birthday.





Her comment I quote " My dad loved the cake" unquote.

Thanks Jivani for the orders.

The most important thing to remember when making a cheesecake is to have all the ingredients at room temperature. Beat the cream cheese just until it is creamy and smooth (no lumps) and then add the sugar. Make sure you scrape down the bowl often to remove any lumps and beat at low speed to reduce the amount of air incorporated into the batter. Cheesecakes are baked in a slow oven to prevent cracking and are done when the filling has set. Let cool before covering and placing in the refrigerator.

You may not know that cream cheese is an American invention. Even though cheesecakes have been around since the 15th century it was not until the end of the 19th century that a New York dairy farmer came up with a rich cream based cheese that later became known as Philadelphia Cream Cheese. This creamy smooth, white and spreadable cheese contains at least 33% butterfat with gum arabic added to stabilize and to increase its shelf life. But not all cheesecakes are made with cream cheese. Some are made from cheeses like ricotta, curd cheese, mascarpone, and/or cottage cheese.
Adapted from http://joyofbaking.com