Blogging about Italian Places | Art | Design | Fashion | Food | Lifestyle
Well I've managed to sneak golden syrup into cheesecake - it's in the biscuit base. I heated a bit of the butter and 2 teaspoons of golden syrup just to the point of burning (when sugar takes on that lovely toffee flavour) then added it to the rest of the melted butter. And the good news is that since Philadelphia make cream cheese without lactose, I can now indulge without bloating (or feeling queasy)!
Here's what I used:
For the base - 250g digestive biscuits + 125g melted butter (I used organic) + 2 teaspoons golden syrup. Give the biscuits a good bash (I used a potato smasher, which worked wonderfully) and then pressed/squashed the biscuit mix to the bottom of a 20" cake tin, which I decided to line with grease-proof paper (bottom and sides).
I placed the base in the fridge while I prepared the filling.
For the filling - 300g Philadelphia (lactose-free) + 150g white sugar (give these a mix together first until nice and creamy), then I added the juice of a whole lemon and 10-15ml of natural vanilla extract (liquid). I added the 2 whole eggs next, mixing well after each one, and finally the 2 egg yolks. Try to "smooth" the ingredients together rather than beating; we don't want to incorporate air into this mixture because it would cause ugly cracks and bubbles during cooking.
I placed the cake tin in a large enough baking tray to hold the tin and added about 2cm depth of cold water (to act as a bain marie - which stops the base from baking (the biscuits don't need baking again) and prevents the cheesecake from drying out). Bake for 30 mins at 180°c, then a further 40/50 mins at 160°c/170°c as required. At this stage keep an eye on it so that it goes golden but doesn't burn and remove it (or leave in the oven switched off, for a bit longer). Best served at room temperature to allow the flavours to come out.
Love the taste and texture. I'd say this is my first successful baked cheesecake - yeay!
I was too impatient for it to cool totally and it was delicious, but the next day, after cooling and having had chance to settle, it was sooo much better.
Next time I might add a bit extra Philadelphia and 1 extra egg yolk...just to see what happens. Some recipes include fresh/double cream but I don't think it needs it (and that's just a whole lot of extra fat). Other recipes use sour cream so I might try that next time. I do love experimenting!
History of Cheesecake
THANK YOU FOR STOPPING BY!
Just a quick note:
Comments are moderated for spam.
Please be certain to include your website url in the space provided.