Recipe: Delicious Cheesecake: Not cake not cheese

Cheesecake: Not cake not cheese. To understand whether or not cheesecake is really cake, it's important to understand what the no-bake dessert consists of. If it has a crust, cheesecake typically has a graham cracker base, on top. Cheesecake is typically made with a cheese like ricotta, cream cheese, or Neufchatel (a creamy French cheese).

It seems obvious right there in the name that, in fact, as a responder posted, cheesecake is actually a cake. But that also assumes a binary: that something must be either cake or pie. Thus, one could argue that it is a pie for which the filling is cake — a reasonable argument when there's a crust given that most pies are crusts with filling. You can have Cheesecake: Not cake not cheese using 7 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Cheesecake: Not cake not cheese

1. It's of cream cheese (full fat).
2. Prepare of double cream.
3. You need of biscuits (chocolate chip digestives).
4. You need of butter or margarine.
5. It's of caster sugar.
6. You need of plain flour.
7. You need of eggs.

Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Exactly what I was hoping for-- easy, creamy, delicious. Made four small cakes in my mini cheese cake spring forms.

Cheesecake: Not cake not cheese step by step

1. Take cream cheese and double cream out of the fridge beforehand for room temperature.
2. Put butter or margarine into a breakfast bowl and melt in the microwave.
3. Crush the biscuits in a sandwich bag with a rolling pin. Put crumbs into the butter bowl, add caster sugar. Mix into a paste.
4. Take 6inch springform tin and press biscuits into the base and up the sides a little until smooth with no gaps..
5. Butter and baking paper the remainder of the sides of the tin.
6. Whisk together cream cheese, cream, flour and sugar at a high speed for 5 minutes..
7. Add each egg and stir in gently until just combined.
8. Pre-heat Oven to 180c.
9. Pour cheesecake mix into the prepared tin and drop onto worktop until the top is flat.
10. Place in hot oven for 10 minutes. Then reduce the heat to 150c and bake for 30 minutes. Turn off oven and leave the cheesecake inside with door shut for 1 - 2 hours..
11. Wrap tin and cheesecake in foil and place in the fridge for 4 hours..
12. It’s ready to remove from the tin and eat! Will save for 48 hours in fridge and flavours will develop,.

Stirred chocolate chips into one and topped another with strawberries. Made exactly as directed, barring the name brands :). The best way to get a crack-free cheesecake is to use a water bath. Pop the cake pan inside a large, high-sided pan and fill it up about an inch with hot water. This will help prevent cracks and create an evenly baked cake.