Cheesecake

Cheesecake, a delicious and favourite on many restaurant dessert menus, coffee shops, bakeries and of course at the occasional afternoon high tea.  My personal favourite is that of the baked cheesecake.  A simple mix of eggs, cream cheese and condensed milk, baked until set and then refrigerated overnight.  Topped with delicious toppings of your choice and served to those that you care about.  It is believed that there was a form of cheesecake make in Ancient Greece prior to the Romans’ adoption of it.  A more modern version of the cheesecake is said to have been found in a English cookbook back in the late 1300s.  Some argue that due to this finding, the cheesecake is in fact that of an English invention.  Yeast used to be an ingredient in the making of the cheesecake back then, giving it a more yeast fueled taste.  Once the yeast was removed and replaced with eggs, it proved to have a sweeter taste to it and became more favoured as a dessert.  With the modern American cream cheese being developed in the late 1800s, and then added to the cheesecake recipes, the modern day cheesecake is said to be of American invention.  Regardless of the origin of cheesecake, many think that cheesecake is hard to make, and in fact it is very easy and requires really only a few minutes of your time.  I have added the recipe that I use below for you to give it a try.  I would love to know your favourite cheesecake toppings, so please leave your topping ideas in the comments below in the comments section.

CHEESECAKE

2 tins condensed milk

8 egg yolks

10ml vanilla extract

1kg cream cheese

100g melted butter

1 packet tennis biscuits

Topping of choice

Preheat the oven to 160C.  Spray a 25cm springform cake tin with baking spray and line the side with baking paper.  Wrap the outside with a sheet of foil and then with snack wrap nice and tightly.  This will prevent the water from the bain marie from getting into the tin while baking.  Place the butter in a pot on a medium heat to melt.  In a food processor add the tennis biscuits and blitz until it is a fine crumb.  With the food processor on a low speed, slowly add the melted butter.  Once the butter is mixed in, press the mix into the bottom of the prepared tin and place in the fridge to chill until needed.  In a mixing bowl, add the cream cheese, the egg yolks and the condensed milk.  Mix on a low speed until the cream cheese is softened and then increase until all of the ingredients have been mixed and you have a smooth consistency.  Add the vanilla extract and mix in.  Pour the mixture into the lined tin and place into an oven tray with high sides.  Pour hot water into the tray until it comes halfway up the side of the tray.  Place the tray into the oven and allow to bake for about 45 minutes until the center is set and has a very slight wobble to it.  Remove from the oven and allow to rest on the counter until cool.  Once cool, place it in the fridge for 12 hours to allow it to set completely.  Once refrigerated, you can now place your desired toppings onto it while still in the tin.  Once ur toppings are on, place back into the fridge to get for 30 minutes before removing it from the tin.  Add you desired garnish and then place onto a cake stand and serve!

TOPPING FAVOURITES

• Caramel
• Chocolate and Oreo
• Berry compote (as pictured above)
• Stewed apples and cinnamon
• Burnt oranges

Leave your favourite cheesecake topping ideas in the comments section below!