Yup. I baked another cheesecake because I was still excited about baking small batch cheesecakes. This time, I made it simple. Fuss free.
I did not use Digestive biscuits but instead used one of those biscuits on sale at the supermarket. I think you can use any nice tasting biscuits for the base.
Like before, I baked this cheesecake in a loaf pan and got them sliced into four (big slices heh..heh...).
The cheesecake is very creamy as I used two eggs and one egg yolk. But I did not like the biscuit base. So I guess Digestive biscuits is the better bet unless if you know of other biscuits that taste just as good.
Next time, instead of slicing the cake into wedges, I'll cut them into bars to make cheesecake bars.
Recipe source : Phong Hong
For the base :
- 140g wheat biscuits, finely crushed (or any kind of biscuit that you like)
- 50g butter, melted
For the filling :
- 400g cream cheese, at room temperature
- 100g caster sugar
- 1/2 tbsp vanilla extract
- 2 whole eggs plus one egg yolk
- 1 tbsp custard powder (or plain flour)
1. Line a loaf pan (18cm x 9 cm x 11 cm) with baking paper and set aside.
2. In a mixing bowl, mix the crushed biscuits with melted butter until it resembles wet sand.
3. Pour the biscuit and butter mixture into the lined pan and press firmly into the bottom of the pan. Bake at 160C for 10 minutes (you may choose not to bake the biscuit base). Set aside.
4. In another mixing bowl, beat the cream cheese and sugar until creamy.
5. Add eggs, egg yolk and vanilla extract. Beat until evenly mixed.
6. Add custard powder and beat to mix.
7. Pour batter into the pan and bake at 140C for 35 minutes or until the cheesecake is almost set and still a bit jiggly.
8. Remove from oven and cool completely.