Sunday, 29 April 2012

Cheesecake (2)

This recipe was given to me by Sue at Mainly Baking. It's a Gordon Ramsay one which was published, I think, in The Times but I can't find it online. For the base I used 8 ounces of mashed digestives with 4 ozs of butter, that being suggested by Shirley for cheesecake number 3. Filling - process 500g cream cheese and 200g caster sugar for 2-3 minutes. Add 3 eggs, one at a time, beating well after each addition. Add 2 tablespoons cornflour, 300g sour cream, and 1 teaspoon vanilla extract. Process 30 seconds to combine. The mixture looked fab when it went into the oven.
Pour filling into tin and bake for 1 hour (130 in my fan oven). Should be well-risen, slightly firm and golden brown. Turn off oven and cool cheesecake in oven with door open. Refrigerate when completely cool. Now I don't know quite what went wrong but it also looked great when it was baked, although not golden brown. But it looked like this once it was cooled. I guess that was always a risk if a bain-marie isn't being used but I would have not expected it to carry on cooking once it was cooling. Memo to self: Don't cool it in the oven next time!
Taste-wise it was a bit bland. Next time I will substitute lemon juice for vanilla. The texture was very good. 6/10

1 comment:

  1. At least you liked the texture! I've only made a lemon version of this, which I really liked but I don't think mine baked to golden brown either.

    I think cheesecakes are very tricky - you have to judge the endpoint from experience, and just use the timing in the recipe as a very loose guideline. Mine usually crack because I'm not brave enough to turn off the oven while the cheesecake is still wobbly.