CHEESECAKE

To ensure a good balance of content, we’re moving onto this sophisticated lady,
THE CHEESECAKE!
I went on quite a journey to discover and create the perfect cheesecake. I specifically played around with the ingredients and baking time to finally achieve this masterpiece.
She’s uncomplicated and speaks for herself.

INGREDIENTS

CRUST
125g butter, room temperature
50g castor sugar
1 egg
175g cake flour
2ml baking powder
2ml salt

CHEESECAKE
900g creamcheese
250ml castor sugar
45ml cake flour
3 eggs, 1 egg yolk
15ml lemon/lime juice
Zest of one lemon/lime
2ml salt
5ml vanilla essence
250ml sour cream/ plain yogurt

METHOD

CRUST
1. Prepare a springform cake tin with non-stick spray.
In a medium bowl, cream the butter and castor sugar until light and fluffy.
2. Add the egg and mix until well combined.
3. Sift together the cake flour, baking powder and salt in a seperate bowl.
4. Add the flour mixture, one tablespoon at a time, to the butter mixture until well combined. 
5. Spread the mixture onto the base and sides of the prepared cake tin and put in the fridge for 1 hour. 

CHEESECAKE
1. Preheat the oven to 230°C. 
2. In the bowl of an electric mixer, mix the creamcheese until light and fluffy (about 5-10 minutes).
3. Add the castor sugar and flour and mix well, for another 3 minutes.
4. Add the eggs one at a time and mix well after every addition.
5. Add the lemon/lime juice and zest, salt, vanilla and sour cream.
6. Mix well and pour the mixture into the prepared cake tin.
7. Bake for 10 minutes at 230°C. Reduce the heat to 110°C and bake for another 25-35 minutes (depending on the size of your cake tin). 
8. Put the oven off and allow the cheesecake to cool in the oven, without opening the door (this will help to prevent the cake from cracking in the middle). 
9. Once the oven is cool to the touch, remove the cheesecake, cover with plastic wrap and allow to set in the fridge overnight.
10. The next day you can remove the cheesecake from the cake tin and serve at room temperature. 

TIPS
1. If you are short on time, you can make a cookie crust as well. 
2. You are more than welcome to swirl in any additional ingredients such as caramel, chocolate, fruit compotes or even a coffee cream. These ingredients can also be used to top the baked and cooled cheesecake.
3. I swirled Dalgona Coffee cream through the cheesecake and baked it for 5 minutes longer.
I topped it with homemade caramel popcorn to produce a birthday cake. Although, I usually believe that less is more with cheesecakes.