OK, before we start please see a list of cheesy jokes, this is not an opportunity I am willing to slide by.
- What sort of cheese do you use to hide a horse? Mascarpone
- What did the cheese say to itself in the mirror? Halloumi
- What do you call cheese that belongs to someone else? Nacho Cheese
- What music does cheese listen to? R ‘n Brie
I had more but I don’t want people to accidentally think this is a blog of some awesome comedian, it’s a baking blog, so let us focus.
Hey cream cracker loves, welcome to another amazing day of baking and shit, today I give you….A CHEESE CAKE. I’m not a huge lover of set cheese cakes but a baked one always gets me salivating. The rich creamy, tartness is a nice departure from an ordinary cake. This leads to a philosophical question; is it a cheesecake or a cheesetart? Technically, I think it’s a cheese tart but I really don’t feel like going down that rabbit hole, so ill just leave that there for you to do with as you will. Ok, enough chit chat, lets bake this darn cake.
What’s in this thang?
- ½ cup melted butter
- 300 g shortbread/ginger cookies, crushed finely
- Four, 250g packets medium fat cream cheese
- 1 ½ cups sugar
- 2 tablespoons all-purpose flour (1 tablespoon cake flour, 1 tablespoon bread flour)
- 1 ½ tablespoons vanilla extract
- 2 extra large eggs
- ¾ cups whipping cream
How do you make this thang?
Pre-heat oven to 165 degrees Celsius
Gradually mix melted butter onto crushed cookies until evenly distributed then flatten cookie and butter mix into a springform cake tin that has been lined with baking paper.
On low speed, beat half the cream cheese with half the sugar until fully incorporated, follow up with the remaining cream cheese and sugar until completely blended.
Add vanilla then fully beat in one egg at a time.
Beat in whipping cream until airy and creamy.
Fill mix over biscuit base. Place tin in a roasting dish half filled with boiling water. Bake for 1 ¼ hours or until the edges are a light golden brown and other middle has a light jiggle.
Use a warm knife to separate the cake before allowing to cool on a wire rack for 2 hours followed up by a minimum of 4 hours in the fridge, covered in plastic wrap.
When serving, rinse a straight edged knife with hot water each time you slice.
What do I need to know about this thang?
Well firstly, prep them bank notes, cream cheese ain’t cheap homie and an entire kilo probably costs as much as cocaine. Ok, I don’t know the street value of Coke but I’m pretty sure cream cheese isn’t too far off. And the way this thing has been in demand, I do feel like a drug dealer.
Ok, so its expensive and? Rich, it’s rich homes, a small slice will get you there boo. Throw the diet out the window and indulge and enjoy homes, you deserve nice things too.
Well, this one is a really easy one to make, its expensive but it really is easy. I baked this in an afternoon when I wasn’t busy and an evening when I was out. The trick to this is having patience and being able to walk away without disturbing your bake.
The only mistake I made was not separating the cake from the side, so my cake split in the middle, bummer but oh well, it didn’t split that taste now did it? No, it didn’t. its still delicious.
BTW, maybe have this on an empty stomach, as it can be super filling so the lighter you feel, the better. No stews before this.