So, here’s my first attempt at ‘baking’ a cheesecake. Or well, I’ll say making a cheesecake, because this one doesn’t involve any baking. 🙂 It’s fairly simple, much simpler than I expected it to be. Only, you’re going to want to have a man around to do the stirring! 😀 Trust me on this one.
For the crust:
1. 1.5 cups of graham cracker crumbs/digestive biscuits finely ground
2. 1/3rd cup melted butter
3. 1 teaspoon cinnamon
For the filling:
4. 1 cup sugar
5. 1/3rd cup water
6. 1/8 teaspoon baking powder
7. 3 egg whites
8. Two 8 oz. boxes of cream cheese (I used Food Lion Whipped Cream Cheese, you can do the math and use your brand of cream cheese)
9. 1/2 cup sour cream
10. 2 teaspoon vanilla essence
11. 1 1/4 tablespoon grated lemon rind
12. 1 can raspberries
13. Sugar, as needed
14. 1/2 cup cream, whipped
1. Mix together the graham cracker crumbs, melted butter and cinnamon. Press on the bottom and sides of a 9 inch pan. Put in refrigerator until ready to use.
2. Mix together the sugar, water and baking powder in a small saucepan. Bring to a boil and continue to boil for 8 minutes. Remove from heat.
3. Beat the egg whites until stiff. Pour on the sugar syrup and continue beating until the egg whites are very stiff and the mixture cools.
4. Cream the cream cheese and mix in the sour cream, vanilla and lemon rind.
5. Add the egg white mixture a little at a time until it is all thoroughly blended.
6. Blend most of the raspberries to a sauce. Add sugar, as per taste, if the raspberries are not sweet enough.
7. Pour layers of the cheese mixture and the raspberries into the prepared crust.
8. Garnish with cut/uncut raspberries.Put the pan in the freezer for an hour or so, to set completely and then, you can shift the pan to regular refidgeration.
9. Spread whipped cream on top, before serving, for that added yumminess.
1. I used a basic recipe from cooks.com and made a few changes to it. Thanks guys! I loved how it turned out.
2. You’ve got to beat the eggs until very very stiff.
3. You can substitute the raspberries for a citrus fruit of your choice. You could simple use lemon syrup and lemon rind, if you want a lemon cheesecake. Strawberry shouldn’t be too bad either.
4. Mr. Menon gave his approval. I’m a happy chef.
5. The picture might not look appetizing enough, but grad life, limited resources, the usual complaints. Trust me, it tasted great! 🙂