Right after we got married, I searched for many ways to be more creative with the dishes I cook, since my husband and I share a passion for eating. My mother-in-law cooks the best native (Filipino) dishes and my father-in-law can make international cuisines from experience when he worked as a chef on board shipping liners -- so just imagine the standards I have to keep up with my husband's palate!
Let me share with you this great cheesecake recipe that never failed to make me proud whenever I prepare this for my husband, my kid, and the whole family. Seven years ago, I came up with this after browsing through endless cheesecake recipes online. After studying the instructions and reading through hundreds of comments in her blog, I have decided that this may be the best recipe for an amateur like me.
I credit this recipe to Miss Lori Baltazar and her blog and Facebook page.
Tip: If you're using a springform pan, wrap the bottom in aluminum foil. Brush foil with butter so the cake won't stick.
Let me share with you this great cheesecake recipe that never failed to make me proud whenever I prepare this for my husband, my kid, and the whole family. Seven years ago, I came up with this after browsing through endless cheesecake recipes online. After studying the instructions and reading through hundreds of comments in her blog, I have decided that this may be the best recipe for an amateur like me.
I credit this recipe to Miss Lori Baltazar and her blog and Facebook page.
Simply Sinful Cheesecake
Ingredients:
2 cups crushed Graham Crackers crumbs
1/4 cup sugar
1/2 cup butter, melted
2 (8 oz) cream cheese, softened (I prefer Philadelphia Cream Cheese)
1 can condensed milk 300 ml (I use Alaska or Carnation)
3 eggs
2 teaspoons calamansi juice
1 teaspoon vanilla extract
1. Preheat oven to 300°F (150°C).
2. Combine crumbs, sugar, and butter. Press firmly on bottom of 9" pan. (I wanted to divide the recipe into 4 servings so I used disposable aluminum foil baking pans I found in the grocery).
Bake for 10 minutes, or cook until you smell the butter. Set aside.
Tip: If you're using a springform pan, wrap the bottom in aluminum foil. Brush foil with butter so the cake won't stick.
3. With a mixer, beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth.
Add eggs, calamansi juice, and vanilla extract. Mix well.
Tip: Soften cheese in microwave for 30-45 seconds.
4. Pour into prepared pan, it doesn't matter if crust is still warm. Bake 50 to 55 minutes, or until center is slightly jiggly. Cool 1 hour.
Chill at least 4 hours to let flavors develop.
Tip: Don't freeze cheesecake with the toppings! The fruits will not taste as good when you take it out of the freezer.
Lastly, wrap the cheesecake in foil or plastic before freezing.
*Try this recipe and leave me a comment. I'm expecting that your cheesecake will be a success!
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