I have recreated this cheesecake from watching masterchef TV series 2016. Its looks so tempting that I have decided to bake it. The original recipe is below.
I have change some ingredients to suit me. This is my first time baking cheesecake in water bath. I am please with the outcome of my creation, exploring the new technique as well as experimenting using different ingredients from what I see on TV.
My cheesecake is creamy moist and looks pretty.
To make biscuits base:
200 g Ginger nut Biscuits
50 g Sakata plain rice biscuits
60 g caster sugar
1/8 c olive oil
500 g cream cheese, room temperature
250 g spread cream cheese
1 c caster sugar
2 1/2 Tbs lemon juice
1 Tsp vanilla essence
1/4 Tsp sea salt
300 ml double cream
Remaining biscuits crumbs
Preheat oven to 175 C. Greased and line a 23 cm spring form cake tin with baking paper. triple wrap the outside of the cake tin with extra-wide aluminium foil.
For the Biscuit Base, place biscuits into a food processor and blitz to a fine crumb. Rice plain Sakata a bit crunchy. Transfer to a mixing bowl, stir in the sugar then add oil(need to adjust if too dry at more) and mix until well combined.
Pour biscuit base mixture into the prepared cake tin and press down firmly and evenly with the back of a spoon. If you are making thinner base, use only part of the mixture. Mine is thin base, so I have remaining to decorate later. Place into the oven and bake for 10 minutes. Once baked, remove from oven and set aside to cool.
To do the filling, place the two different cream cheese and caster sugar into the bowl and beat with hand mixer medium speed until smooth, creamy, and caster sugar fully dissolved. Add eggs, one at a time,make eggs are fully incorporated by beating well in-between each addition.
On low speed add lemon juice, vanilla essence and salt and mix until combined. Add double cream and mix well until combined. Pour the filling over the cooled biscuit base then place cake tin into the middle of a large, deep roasting tray in preparation for a water bath.
Carefully fill the deep roasting tray with boiling hot water to a depth of about 3 cm and place into the oven. Bake until golden and cooked through, about 65 minutes.
Once baked, turn off oven and leave oven door closed. Leave cheesecake to cool inside the oven for 1 hour.
Remove cheesecake from oven and allow to cool completely, now you can release tin. To serve, top with remaining biscuit crumbs.
Note: oven temperature may vary. you might need less or more time. You can decorate your cake with fruits or cream or fruits: strawberries, raspberries and blackberries.