Hello to all steemit family and friends! So the other day I uploaded my first post here in steemit, it took me some time to decide of what to post here. Then I thought posting about what I like is much more easier.. silly me.😅 Anyway it is a little hard for me because I am not used to blogging. But being here seems interesting so I’d like to continue.😁👍🏻 With that being said, let me talk about one of my favorites!😉
When the topic is about food, one of the top rank on my list is CHEESECAKE! Yum yum!😋 Yes cheesecake. Before, I thought this was a complicated dessert to make, but much to my surprise it is easy to make! 😮 I wasn’t able to learn from joining baking lessons because I didn’t have the resources to attend class (lessons were kind of expensive and I had priorities for my finances😉). So what I did was just asked my friends who have experience in baking, and read some articles online as well as check out youtube for baking techniques video.
Here are my lovely Blueberry Cheesecakes!😋
I had to do experiments on my first Cheesecake— I chose Blueberry Cheesecake!😋 As a newbie in baking at that time, the outcome of my first trial was too sweet!😫 That was years ago so I can’t remember where I found that recipe.. lol😅 After that my search for the best cheesecake continues!👩🏼🍳
A sample of the cheesecake that was charred on the side😂😅
I made revisions of my own to the recipe as I adjusted it according to my taste and some of my friends wanted something with lesser sugar content. The succeeding cheesecakes I made was well-loved!🎉 Hurray!😆 Although there are times when I overbake them, which of course is my mistake😅, it got burned on the side creating a charred crust 🤦🏼♀️.. lol.😅 But it still did taste good.😋 So I wanted to share my own revision of the recipe, and here it is:
Just to show you a cross-section of it😆
MY BEST CHEESECAKE SO FAR😋😉
Ingredients:
Base:
2 cups crushed Graham crackers or Tea biscuit or even those Digestive Wheat biscuits (your choice of base biscuit you like)
1/2 cup unsalted butter
Filling:
4 Large size eggs
3/4 cup Sugar
2 Philadelphia cream cheese 250g (or 1 Labneh 550g can be used)
2 tsp Vanilla essence
Instructions:
Base:
Melt the butter and mix it with the crushed Graham/Tea/Wheat biscuits in a mixing bowl. Make sure the butter is equally distributed.
Place the mixture in a baking tray or Springform pan (about 23-25cm). Press the mixture gently on the bottom of the baking pan to make sure the base will not be too loose, then set aside.
Filling:First, in a mixing bowl, mix all the wet ingredients, you can use an electric mixer or just stir manually using a whisk, just until you get a smooth, and more liquid form texture of the cream cheese.
Add the sugar gradually and make sure it dissolves properly
Preheat oven for 5 minutes at 375 degrees C
Pour the whole mixture in the prepared baking pan, then bake for 40 minutes
After 40 minutes, allow to cool slowly. Do not expose the baked cheesecake to sudden temperature change!
When cool, you can put any topping of your choice (either fruits or even chocolate)
*Note: For better tasting cheesecake, leave in a tight-sealed container in the fridge overnight. I always serve this 12-24 hours after baking. And my loved-ones always give a very good feedback about the taste.😉 This goes for cakes and cupcakes too!😁👍🏻
I used aluminium foil baking pan for my cheesecakes.. I wanted to show you the cheesecake I made in this picture.. please don’t mind the other in the lower part of the photo😅 that dessert is for another day.😉
So friends, if you like my post write a comment below. I am not a chef or a patissiere. Baking is a hobby of mine. So I appreciate any tips and suggestions about baking.😉 Thank you very much!😊