Decadent Cheesecake for Mum’s Birthday
It is Mum’s 54th birthday tomorrow, and I decided to bake a cheesecake taken from a post of Lori’s Dessert Comes First. At the same time, this cheesecake is supposed to serve as a ‘welcome-home-and-get-well-soon’ cake for my sis, who was hospitalised over the weekend for a minor op.
A seemingly tall order considering that it is the first time I’m trying out this recipe.
A couple of reasons why I decided to try out this recipe out of the zillions I must have come across and gathered over the months.
- Lori used to sell cheesecakes for a living, so her cheesecakes have to be good.
- She places emphasis on the crust of the cheesecake, and she has mentioned that she is more inclined to thicker crusts. So do I.
Granted, this recipe is really quite easy to follow. The trick though, is the need for time - 1 hour for it to cool after removing it from the oven and another 4 hours or more for it to chill in the fridge. Definitely not the recipe to follow if time is running short.
Decadent Cheesecake
2 cups crushed biscuit crumbs
1/4 cup sugar
1/2 cup butter, melted
450g cream cheese, softened
500ml condensed milk
3 eggs
2 tsp lemon juice
- Preheat oven to 150°C.
- Combine the crumbs, sugar and butter. Press the combined batter firmly onto the bottom of a 9-inch springform pan.
- Bake in a preheated oven of 175°C for 10 minutes.
- Cream together the cream cheese in a mixing bowl until light and fluffy.
- Gradually add in the condensed milk until smooth.
- Add in the eggs, one at a time until well-mixed.
- Add in lemon juice and mix well.
- Pour in the batter into the prepared pan.
- Bake for 50-55 minutes or until the centre is slightly jiggly but the perimeter is set.
- Cool the cake for 1 hour.
- Chill the cake for at least 4 hours in the fridge before serving.
Yield : 1 9-inch dia. cake
The cake was only chilled for slightly over 2 hours when we took it out of the fridge to have a taste and to take a pic. The taste hadn’t quite set, and it was still slightly soft and wet. Nonetheless, the cake already tasted heavenly.
A pity I had to leave for home and wouldn’t be able to taste it when it has been chilled for the requisite 4 hours in the fridge.
Hey, can I know if the cake requires waterbath and also if the cake is to be cooled in then oven or wire rack? THANKS A LOT!!!!
Hi Bernice,
This recipe doesn’t require a waterbath. And although the original recipe didn’t state so, it might be a good idea to leave it in the oven to be cooled so that the centre of the cheesecake won’t sink.
Hope that helps.