RCI-BR.004.0110.001
Cheesecake by Alita
So you want to make a tasty cheesecake? by Alita So we've seen quite a few tasty dinners being prepared around this here forum the past few weeks, but nary a cake has been made!
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 unit
- 2 unit
- 200 grams
- (roughly 26.5 ounces) of cream cheese (preferably Philadelphia cream cheese750 gramsand none of that low-fat bullshit)
- juice from 4 limes1 unit
- (7 ounces) of chocolate chip cookies (preferably Maryland Cookies or something similar)200 grams*75 grams (2,5 ounces) of unsalted butter
- round spring tin1 unit
- aluminium foil.1 unit
Method
1
Preheat the oven to 160°C (320°F). Crush the chocolate chip cookies into fine crumbs and combine with melted unsalted butter, then press firmly into the bottom of a round spring tin to form an even base layer.
2
Beat the 4 eggs and 2 egg yolks together in a large bowl until well combined.
3 minutes
3
Add the sugar to the beaten eggs and whisk until the mixture is pale and fluffy.
5 minutes
4
Cut the room-temperature cream cheese into chunks and fold gently into the egg mixture using a spatula until just combined and smooth, being careful not to overmix.
5
Pour the lime juice into the batter and fold in gently until evenly distributed throughout.
2 minutes
6
Pour the filling onto the prepared cookie crust and smooth the top with a spatula.
2 minutes
7
Wrap the outside of the spring tin with aluminium foil to prevent water from seeping in. Place the tin in a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the tin (water bath method).
8
Bake in the preheated oven until the cheesecake is set but still slightly jiggly in the center, approximately 45-50 minutes.
50 minutes
9
Remove the cheesecake from the water bath and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.