Freelance writer/photographer living in Perth, Western Australia. Visit my website rebeccakerr.com
Published December 25th 2012
Mmmmm Cheescake *Drools*
Cheesecakes would have to be my signature dish. My family is such a big fan of them that I taught myself how to make them. Now be careful when attempting this dessert, it is so yummy that you may find yourself purposely leaving quite a bit of mixture in the bowl just so you have something to lick.
Just remember cheesecake is food and you should have small amounts otherwise you may just feel your heart struggling. To quote an episode of Frasier "I can practically hear my left ventricle slamming shut even as we speak."
But hey, you only live once and why not treat yourself to a yummy treat:
The better you get at making this recipe the more you can experiment with flavours.
150g GF Biscuits, crumbled with fingers 80g Butter, Melted and cooled
500g cream cheese, softened cup castor sugar 1 lemon, rind finely grated 2 limes, rind finely grated 1 ½ tablespoons lemon juice
1 ½ tablespoons lime juice
3 teaspoons of powdered gelatine
300mL whipping cream
1. Line spring platform pan with greaseproof paper or cling wrap.
2. Combine biscuit crumbs and melted butter in a bowl (use butter knife or hands). Spread onto base of pan and press firmly. Refrigerate until set and needed.
3. Using an electric beater, whip cream cheese and sugar in a large bowl until smooth. Then beat in the rinds of the lemon and limes.
4. Next, heat lemon and lime juice together with the gelatine in a small saucepan. Stir with fork until hot and gelatine dissolved. Set aside to cool slightly.
5. Beat gelatine to the mixture until well combined. Then beat in the cream until well combined.
6. Pour filling over the base, use a spatula to get all of mixture from bowl. Smooth surface and refrigerate until set.
Biscuits can be either bought or made.
You can use any size spring platform pan to get desired thickness of cheesecake. For your first attempt use a 20cm round pan. As you experiment with sizes just make more base if required.
To make creamier add less gelatine or for a firmer cheesecake add more gelatine (we are talking small amounts here).
Always experiment first. Don't risk if entertaining.
You can change the flavour of your cheesecake:
The more you play with this recipe the more flavours you can come up with.
Banana: exchange juice with banana juice and rind with 1 mashed banana. Use a blackened frozen banana to get juice and mash.
Berries: leave out rind and add frozen berries after beating in cream. Gently fold in the berries with a metal spoon. Do not over mix to avoid discolouring (unless you would like to change colour of cheesecake.