Cheesecake

My love is pastry and one of my favorite is cheesecake. Back in Singapore, when we dine out at Bukit Panjang Plaza Shopping Center, after dinner we will go queue up at Cafe Cartel for the 50% cake discount at 9.00pm. We will usually buy four pieces, two for supper and two for breakfast the next day. 

Here in France, i have not come across any bakery that sell cheesecake. After researching, result shows that french only eat cheese but hardly use it for bakery. So i decided to bake my own cheesecake. BUT i have no idea what cream cheese is called in french and also have hard time researching for the correct name in french. Finally after months of searching, i found the ans. (For creamcheese brand in France, please visit my post named Cream cheese in France) So now i can successfully bake a real cheesecake.

I am using Philadelphia brand cream cheese and i know that Kraft has lots of recipe for cheesecake. 

I tried out two types of cheesecake, one is Traditional Cheesecake and the other one is  Everso Easy  Cheesecake.  

Everso Easy Cheesecake

Traditional Cheesecake

When i first tried out Everso Easy Cheesecake, i love it but i do not like the bottom crust. I used biscuit layer for the bottom crust as the Everso Easy Cheesecake which is creamy therefore it required a hard base to hold the cake. Then i tried out the Traditional Cheesecake which my hubby prefer more. So instead of making a crust for the Everso Easy Cheesecake, i used the Traditional Cheesecake as the base. So here is my 2 in 1 Cheesecake.

*If you would like to try my 2 in 1 Cheesecake, just ignore preparing the base)

Original Recipe for Everso Easy Cheesecake
(extracted from www.philadelphia.co.uk)
Ingredients 125 g digestive biscuits crumbs
40 g butter, melted
250 g Philadelphia Original
397 g can condensed milk
120 ml fresh lemon juice, approx 3 lemons
200 mixed summer fruits e.g. strawberries, raspberries, blueberries 

Methods

1. Combine the biscuit crumbs and melted butter and press into the base of an 18 cm loose bottomed cake tin and chill whilst preparing the filling.
2. Whisk together the Philly and condensed milk. Then stir in the lemon juice until mixed. Pour over the prepared base and chill for at least 1 hour until set.
3. Decorate with the summer fruits.

Original Recipe for Traditional Cheesecake
(extracted from www.philadelphia.co.uk)
Ingredients
150 g biscuit crumbs 
50 g butter
400 g Philadelphia Original
200 g caster sugar
4 eggs
40 g plain  flour
150 ml soured cream
Grated zest and juice 1  lemon

Methods

1. Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 22-23 cm loose bottomed cake tin and chill whilst preparing the filling.
2. Beat together the Philly, sugar until smooth. Add the eggs, one at a time, mixing on low speed after each addition until just blended. 
3. Stir in the flour, soured cream and lemon zest and juice.
4. Bake at 170⁰ C, gas mark 3 for 1 hour or until firm. Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving. If liked serve with seasonal berries.