In cake I prefer cheesecake and that to.. New york cheesecake.
The texture and the mouth feel to every bite of this cheesecake is heavenly…
The sourness, creaminess n silkiness of cream cheese creates a magic.
Its a delicious way to end a meal or make some one feel special..
There’s nothing better than prefect slice of cheesecake😊
Here is my version of cheesecake “Pillow cheesecake with caramel sauce”
200 gms melted butter
2 tbsp castor sugar
2 packets Digestive biscuits
Preheat the oven to 180 deg, Crush the biscuits in a food bag using a rolling pin. Put the crumble into a bowl with the melted butter and mix well. Press it into the bottom of a 10 or 12 inch spring form pan. Bake for 10 minutes.Let cool completely.
2 packets of 8 ounces of cream cheese, softened
120 gms butter softened
1/4 cup sour cream
1 cup sugar
2 Tb. cornstarch, sifted
1 tbsp lemon juice
Combine the cream cheese, butter, sugar, lemon juice, sour cream and cornstarch in the bowl and whip with electric hand mixie until mixed well but do not over beat the mixer. Add the egg yolks one at a time and beat just until mixed. Beat the egg whites until stiff. Gently fold them in the cream cheese batter.
Pour the batter over the biscuit base. Wrap your spring form pan aluminium foil, place it in a large baking pan, add hot water to come up halfway up the side of the pan. Bake at 180 for 1 1/2 hours and let your cake cool in there for 30 minutes. After sometime keep the cake in the fridge to completely cool down for at least 6-8 hours, do not try to de mould.
Salted Butter Caramel Sauce
1/4 cup water
3/4 cup heavy cream
3 1/2 tbsp unsalted butter
1 cup sugar
1 teaspoon salt
In a pan over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream .Keep stirring. Let it come to a boil again over low heat and cook 10 minutes. When it is cooled drizzle over the Cheesecake and serve chilled,