3-Ingredient Cheesecake

Cheesecake is a crowd pleaser and today you’ll find that you don’t have to be a great chef to make one that’s delicious as well as easy and quick, you just need the right recipe. All you need is 3 ingredients you probably already have at home and an hour to prepare and bake the cake - that's all! Then enjoy one of the airiest and tasty cheesecakes you’ve ever eaten.

Ingredients 

 

Eggs - 3 medium sized 

 

White chocolate - 4 oz. / 115 gm

 

Cream cheese - 4 oz.  / 115 gm

 

 

Preparations

 

Separate the yolk and egg whites into 2 separate bowls. 

 

Place the whites in a relatively large bowl, cover with plastic wrap and put in the refrigerator until use. 

 

Heat the oven to 350°C (170°C). 

 

Melt the chocolate in a bain-marie method: place white chocolate squares in a large heat-safe bowl and place on an open pot filled with hot water to melt the chocolate. 

 

Meanwhile, beat the whites until it starts to peak and become a meringue. 

 

The whipped egg whites should be stable enough so you can turn the bowl over without it spilling. 

 

Mix the white chocolate until smooth, add the cream cheese and continue to melt together. 

 

Remove the chocolate and cream cheese bowl from the pot, add the egg yolks and mix well. 

 

Add one-third of the meringue you made to the chocolate bowl and stir well. 

 

Add half of the meringue and mix well, then add the remaining half and mix well again. Grease a rectangular piece of parchment paper (measured out to fit around the pan) so that the cake doesn’t slip when it shrinks – doing this prevents it from cracking. 

 

Place the parchment paper in an 8-inch (20 cm) round baking pan, pour the cake mixture into it and gently tap it on a surface several times to release the air bubbles. 

 

Place the baking pan on a baking tray and pour some hot water into the pan. Bake at 350° C (170° C) for 15 minutes. Lower the oven temperature to 325° C (160° C) and bake for another 15 minutes

 

Finally, turn off the oven and leave the cake inside for another 15 minutes. Allow the cake another 5-10 minutes of cooling before serving. 

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Basque cheesecake

Ingredients

•  750 g / 1.5 lb cream cheese blocks , room temperature
• 1 cup caster / superfine sugar /regular white sugar 
• 1 1/4 cups whipping cream , take out of fridge 15 minutes prior
• 1/4 cup flour , plain/all-purpose
• 1 tsp vanilla bean extract or paste
• 3/4 cups + 1 tbsp lightly whisked eggs , at room temperature, ~4-5 large eggs (yes, I need you to measure! Note 3)
•  

Instructions

Shorthand recipe

• Prep – Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle. Press scrunched paper into 20cm/8" springform pan.
• Batter – Beat cream cheese 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In separate bowl, hand whisk 1/4 cup cream with the flour (becomes like paste). Whisk in remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don't over-beat).
• Bake – Pour into pan, bang pan on counter, pop bubbles with knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs on counter then 8 hrs+ in fridge uncovered. Ready for serving!
  

Full instructions recipe

• Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.
• Pan prep (Note 4) – Press 2 x 40cm/16" sheets of scrunched up baking/parchment paper arranged in an "X" into a 20cm/8" spring-form pan (6cm / 2.5" tall), and fold down over the rim to hold in place. You'll need to scrunch/pleat to fit which creates the signature rustic sides! The batter will weigh it down so don't worry if it doesn't stay in.
• Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.
• Flour & cream (Note 6) – Put about 1/4 of the cream and all the flour in a medium bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. (PS not making whipped cream here! Should be pourable)
• Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter (Note 7).
• Remove air bubbles – Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. I do repeat 3 to 5 times. (Note 7)
• Bake 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes and that's fine! (Seriously, read Note 8) Keep a close eye on it for the last 15 minutes, you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé.
• Chill overnight – Cool in the cake pan for at least 2 hours on the counter (it will sink, that's normal). Then refrigerate for a minimum of 8 hours, uncovered.
• Serving – Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate. Fold down sides – I love serving it on the paper, it's part of the visuals! Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is – doesn't need cream, berries etc.

Recipe Notes:

1. Cream cheese – 3 x 250g/8oz blocks. Philadelphia is my go-to, but we made this with a variety of brands (including most economical) and it still worked great. Tub spreadable cream cheese also works, albeit the inside is marginally more creamy (some would find it even more appealing!) But DO NOT USE LOW FAT! Won’t set properly. 2. Whipping cream – Make sure you use cream that can be whipped. Not all creams are. Read the label. 🙂 And again, NO LOW FAT! 🙂 Taking it out of the fridge prior to use is to de-chill slightly so it incorporates better with the other ingredients. 3. Measuring the eggs – Yes, I really need you to measure the eggs for this recipe, because selfish chickens just won’t lay the same size eggs every time. I rarely ask this in cakes – only when it matters! (PS Eggs are slightly lighter than water so 220g eggs = 200 ml). 4. Pan & lining – Don’t get too hung up about the paper, the batter will weigh it down. Scrunch paper in your fist, makes it easier to fit into pan and you get the signature nubbly sides. Fit into corners as best you can – sometimes I use cans to mould in while I make filling. Also prevents side from overcooking (because side is not in full contact with pan). Don’t grease the pan – conducts heat and the sides will get too brown.  No springform pan? It’s ok, just use a slightly larger paper so you can lift the cake out of your regular 20cm/8″ cake pan (6cm / 2.5″ high). 5. Beater speeds: Low = lowest speed, medium = halfway (eg speed 5 of 10), medium high = 3/4 of the way (eg speed7 of 10). 6. Cream & flour – Be careful not to pour in too much cream at the beginning else you’ll get pesky flour lumps. 7. Air bubbles in batter = browned lumps on surface of cooked cake. It’s just a visual thing, totally not a big deal. Almost always have some bubbles on the surface 🙂 8. Baking time – Go by surface colour to tell when it’s done. The bake time differs from 45 minutes to 65 minutes depending on oven brands.  9. Leftovers will keep for 5 days in the fridge. Flavour gets even better on Day 2 and beyond! Not suitable for  freezing.

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Cheesecake in a Cooker !

  

Ingredients: 

For the crust

8-10 digestive biscuits 

3 tbsp melted butter 

For the Cheesecake 

500g cream cheese (softened) 

2/3 cup sugar 

2 tsp cornstarch 

2 whole eggs 

½ tsp vanilla extract 

¼ cup sour cream 

For Topping (optional) 

½ cup fresh berries 

2 tsp sugar 

1 tsp lemon juice 

Method: 

To prepare the crust of the cake, using a mixing jar, crush the digestive biscuits into a fine powder. Transfer the crushed biscuits into a mixing bowl, and pour the melted butter in it. Mix it well until it forms a crumbly consistency. 

Take your baking pan, grease it with some butter, and then gently transfer the biscuit and butter mix into it. Using a flattened spoon, spread the crust mix all across the baking pan. Now gently press it down, so that it forms a firm and even crust. Once the crust is formed, keep it in the refrigerator. 

To prepare the cheesecake, keep the cream cheese outside at room temperature to soften it. Using an electric whisk, beat the cream cheese until it is smooth and fluffy. Now add sugar, (preferably granulated sugar) and add it to the cream cheese, along with the cornstarch. Whisk everything once again till the sugar is completely dissolved. 

Next add the eggs one after another, whisking the mixture after each addition. The vanilla extract is the next thing that goes into the cheesecake. Now stir in the sour cream, do not whisk anymore, but simply fold it in using your hands or a spatula. 

Now remove the baking pan from the refrigerator, and pour in the cheesecake batter. 

Gently tap the base of the pan to get rid of any bubbles formed while pouring the batter. 

Now get your pressure cooker, and place a metal rack inside it. Pour 1 cup of water in it. Gently place your baking pan inside the pressure cooker on the metal rack. Shut the lid securely and let it pressure cook on a medium flame for about 20 minutes of 4 whistles. 

After 20 minutes, wait for the natural pressure of the cooker to release, then gently remove the cheesecake. Quickly run a knife around the edges of the baking pan, to release the cheesecake from the edges, making it easy to remove. Once it is completely cooled, place it in the refrigerator and let it chill for around 4 hours. 

In the meantime, you can make a berry compote to top the cheesecake with. In a saucepan, add the fresh berries of choice with sugar and allow the berries to soften, using a spatula gently press the berries to soften them and make them mushy. Once the compote is almost ready, add the lemon juice and mix. 

Pour the compote over the cool cheesecake, cut into pieces and serve! 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

No bake Japanese Cheese cake

 Ingredients

600 gm of milk / 2 ½ cups milk

Sugar 4 tbsp/ 50 gm

Corn starch ½ cup/ 60 gm

Cheese slices 2

Mix all well whisking well.

Heat on medium flame stirring gently and continuously.

Heat to thickness, remove, grease a dish, pour the batter,level the top

Cover the dish with plastic to prevent the top from crusting.

Chill for 4 hours, turn it, remove sprinkle some milk pdr/ desiccated coconut, cut and serve.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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Mango Cheesecake- No bake, no eggs

Ingredients

• Mango Puree :

• 2  mangoes

• 1 tbsp sugar ( optional )

• 1⁄4 cup water

• Base :

• 200 grams crushed graham crackers

• 1⁄4 cup condensed milk

• Cream Cheese :

• 250 grams cream cheese ( softened )

• 3 tbsp gelatin powder ( unflavored )

• 4 tbsp hot water

• 1⁄2 cup condensed milk

• 250 ml all purpose cream

• Topping :

• 1 tbsp gelatin powder ( unflavored )

• 3 tbsp hot water

• 1⁄3 cup mango puree

• Diced mangoes

Directions

• For the Mango Puree
• Separate the mango’s flesh from the seed . Peel the skin off and slice the mangoes into cubes.
• Place these in a blender with sugar, and water. Blend until it turns into a puree. Reserve ¼ cup to be used for the topping later on. Set aside.
• For the base
• Mix graham crackers and condensed milk until it looks like wet sand. Add more condensed milk as needed. Transfer into a spring-form pan. Pat down to create the base. Freeze for 1 hour.
• For the Cream Cheese
• In a large bowl, beat cream cheese until fluffy. Dilute gelatin powder with hot water. Pour this into the bowl with condensed milk. Beat until well combined.
• In another bowl, beat all purpose cream for 5 minutes or until soft peaks form. Pour in the cream cheese mixture, and mango puree. Mix until well combined.
• Pour this over the base. Smoothen the top, tap to release air. Chill for 6 hours or overnight.
• For the Toppings
• Mix gelatin and water until gelatin dissolved. Add in the reserved mango puree and mix well. Pour this over the chilled cheesecake.
• Let the gelatin set before adding diced mangoes on top          (optional ). Freeze for 1 hour. Take this off the pan. Slice and serve!

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs