i LOVE this cheesecake. it's my friend's recipe. it's really simple to make, and tastes absolutely amazingly delishhh! the cheese to cake ratio is perfect! well, for me at least. but all my friends love it too, i don't see why you guys won't! :)
but yeah, you'll have to pardon the ugly mess that's on top of the lovely cheesecake goodness. it's from my pathetic attempt at making a nutella ganache... thought i'd create a masterpiece hahaha. i should've just googled NUTELLA GANACHE. well, lesson learnt! it tastes good anyways. ah, you can never go wrong with nutella. HAHA.
by the way, here's the cheesecake recipe. it's really easy to make, and is ultra super duper yummy!
Cheesecake Nisak (recipe from my friend nisak, obviously)
- 1/2 packet of milk arrowroot biscuits (125g) - crushed
- 70g butter - melted
- 1 block cream cheese (250g) - at room temperature
- 3/4 cup caster sugar
- 3 tbsp vanilla ice cream
- 3 tbsp plain flour (heaped tablespoonfuls)
- 3 eggs
- crush half packet (approximately 125g) milk arrowroot (biskut meri) or any digestive biscuits of your choice. use food processor/blender.
- melt butter, and pour into crushed biscuits.
- mix well.
- press the mixture into a well-greased springform pan, and chuck it in the fridge while preparing for the cheesecake.
- beat creamcheese and sugar until light and fluffy.
- spoon vanilla ice cream into the mixture and continue beating.
- add eggs one at a time, beating well after each addition.
- and lastly, add in the plain flour and continue beating until batter is smooth.
- pour batter into the springform pan, onto the base which you prepared earlier.
- bake (using waterbath/bain marie method) in preheated oven at 180 C for 30 mins - 1 hour, depending on your oven.
- cake is done when the middle is not jiggly, or if a tester inserted into the middle of the cake comes out clean.
- take cake out of oven, let cool. then, keep it in the fridge for at least 2 hours before decorating and serving.
*waterbath/bain marie method: a method of baking/cooking done by baking/cooking something not directly on the heat source, but the baking/cooking pan is immersed in a hot water bath, on a heat source. i.e: in the oven, put the springform pan (containing the batter) into another larger tray filled with water.
this method helps to keep the moisture in foods, and not to dry them too much... as i recall. it's usually used in cheesecake preparations to avoid the cheesecakes from cracking.
the cheesecake is very smooth, and soft. it has a very nice texture, and the cheese to cake ratio is simply perfect. it's not too cheesy, nor is it too cakey. it's fabulous.
hehe. happy baking people!
baker at heart,