Classic Cheescake recipie

Here is my favorite cheesecake recipe, initially i got it from Williams-sonoma's website and then i did few adjustments to it.


For the crust:

1 3/4 cups of crushed digestive biscuit
1 stick of unsalted butter (melted)


For the filling:

3 300g Philadelphia cream cheese
1 cup granulated sugar
1 cup heavy or double cream
1tsp vanilla extract
1tbs water
1tsp unflavored gelatin


Topping:

use any ready made topping you like, or put strawberries in the blender and then transfer them to a sauce pan, heat the strawberry and add 1tbs of cornstarch, allow it to cool and add it to the cake before serving it.


Directions:

1-preheat the oven 170-180C.

2- crush the biscuits and add the melted butter, use your hands to mix them well.

3-evenly and firmly over the bottom of 2 inches up the side of a 9-by-2 1/2-inch spring form pan.

4-Bake the crust 10 minutes. Remove from the oven and cool to room temperature, about 25 minutes.

5-in an electric mixer, beat cream cheese and granulated sugar until well blended

6-add to the cream cheese mix half of the heavy cream and mix.

7-in a small sauce pan, add the water and sprinkle the gelatin over it, put the sauce pan over a low heat and stir until dissolved.

8-add the remaining heavy cream to the gelatin mix and stir.

9-Add the gelatin mixture to the cream cheese mixture and beat until fluffy, about 1 minute.

10- Spoon the filling into the cooled crust. Cover with aluminum foil and refrigerate overnight or up to 2 days.

11-To serve, run a knife around the pan sides to loosen the cake. Release the pan sides and place the cake on a plate.



Tips:

- use a potato masher to crush the biscuit, it just makes life easier =p ..

- 1 cup is equivalent to 250ml.

-gelatin comes in powder form and it helps in firming up the cheesecake.



enjoy,