Baked Cheesecake

April 20, 2004, By AMY BEH

Ingredients
225g cream cheese
60g butter
80g castor sugar
3/4 tsp vanilla essence
3/4 tbsp grated lemon zest or rind
1 whole egg
1 egg yolk
80g plain flour
3/4 tsp baking powder
3 tbsp whipping cream
1 egg white
1/2 tsp salt
1 tbsp castor sugar
1 tsp lemon juice
2 tbsp apricot gel
2 tbsp water
Method
Grease, line and grease a 18cm spring-form cake pan. Wrap the outside of the
cake pan with aluminium foil to prevent water from seeping into the pan.
Preheat oven to 170C.
Beat cream cheese, butter, sugar, vanilla essence and lemon zest at maximum
speed with an electric beater for 56 minutes.
Add the egg and egg yolk and continue to beat at maximum speed for 11
minutes until mixture is smooth.
Add sifted flour and baking powder to mix, alternating with the whipping cream.
(Make sure that the flour is well incorporated before adding the liquid portion.)
Whisk egg white and salt until foamy then gradually add sugar and lemon juice.
Continue to whisk until soft peaks form. Fold in the beaten egg white into the
cheese mixture until well combined.

Pour the mixture into prepared pan. Place the cake pan in a larger pan filled to
about one-third full with hot water. Bake for 1 hour or until firm and golden.
Leave the cheesecake in the oven with the door closed for 2530 minutes.
Remove the water-bath from the oven then leave the cake to cool completely in
the oven with the door ajar.
Transfer the cake to a rack. Combine apricot gel and water in a small saucepan
and stir over low heat until well dissolved. Glaze the top of the cake with apricot
glaze and chill the cake before serving.

Chilled Cheese Cake

May 11, 2010
By AMY BEH
Ingredients
200g digestive biscuits, crushed
110g melted butter
Cheese filling
3 tbsp gelatin powder
200ml hot water
1 tsp grated orange rind
1 tsp grated lemon rind
50ml lemon juice
200g cream cheese
145g castor sugar
270ml evaporated milk, well chilled
Method
Line the base of a 20cm round spring-form pan with nonstick baking paper.
Break biscuits into a food processor and whizz until crumbly in texture.
Add melted butter and mix until well combined.
Press the biscuit mixture firmly onto the base of prepared pan and chill while
preparing the filling.
Dissolve gelatin in hot water. Leave aside to cool, then add orange and lemon
rind followed by lemon juice.
Beat the cream cheese until creamy and add sugar. Continue to beat until light
and creamy.
Whisk chilled evaporated milk until thick and doubled in bulk. Fold into the
creamed cheese mixture together with the cooled gelatin mixture.
Turn the cheese mixture onto the prepared biscuit base and smoothen out the
surface with a spatula. Chill the cake until firm.