Beruflich Dokumente
Kultur Dokumente
Instead of trying to crack the cheesecakes code, I just played around a bit
and changed a few bits here and there. As I love Maggie Beers sour cream
pastry so much, I used it for this recipe instead of the soft spongy pastry. And
I also added more cinnamon flavour to the cheesecake, rather than just a
plain white ricotta cheesecake inside. My effort may not be as perfect as
Papas baked ricotta cheesecake, but is still pretty darn good!
This cheesecake is not that difficult to make really, but there are a few crucial
points you have to watch out for:
1. When draping the pastry over the tin, make sure there are no holes in the
pastry, else your cheesecake filling will leak out during baking. If you found
holes, just patch it with some excess pastry and let it set in the refrigerator.
2. When making the cheesecake filling, we want it to be light and soft. Thats
why we separate the eggs, whisking the egg white with sugar until soft peak
then gently fold the cream cheese mixture into it.
3. When filling the tin with cream cheese mixture, make sure you do not fill all
the way to the top, else you will end up with a cheesecake volcano inside the
oven. If it still happens, place a baking tray at the bottom rack in the oven to
catch up any over flowing cheesecake mixture.
4. It is important to cool the cheesecake in the oven and let it finish cooking,
so it doesnt shrink too much. Best to let it set in fridge overnight and taste
much better the next day.