CLASSIC CHEESECAKE From ‘Mama’s Little Bakery’

 

I’m sure you all have watched the cult classic 90s iconic sitcom FRIENDS. Who hasn’t right? And whenever I think of a Classic Cheesecake, it’s the one Chandler ends up having from ‘Mama’s Little Bakery’.

That’s right, today we bring to you the recipe to this world’s creamiest, smoothest and richest Cheesecake with twist additions of our own.

We’re excited to show you how to incorporate some simple and classic ingredients into a dessert that is popular among people from all over the world. This recipe also includes many small tips and tricks that are crucial to making an impeccable cheesecake. Let’s get started !!!

INGREDIENTS:

- For the Crust:

Approx. 100 Grams of Unsalted Butter (Melted).

Approx. 180 Grams of Digestive Biscuits.

Two Tablespoons of White/Granulated Sugar.

A Tablespoon of Brown Sugar.

A Pinch of Salt.

- For the Cake:

Four Whole Eggs.

Approx. 200 Grams of White/Granulated Sugar.

Approx. 150 Grams of Sour Cream.

Approx. 900 Grams of Cream Cheese.

One and a half (1 ½) Teaspoons of Vanilla Extract.

A Pinch of Salt. 

* Make sure that all the ingredients are at room temperature before you incorporate them.

 

COOKING & BAKING INSTRUCTIONS:

-     Start off by getting the base of your cake ready, which are the biscuits. To ensure they are crushed properly, put them into a food processor and pulse them until they have an even consistency. Alternatively, you can place them into a plastic bag and crush them with a rolling pin until they’re crushed properly. Once the crumbs are ready, put them into a bowl and add in the melted butter using a fork to make sure that the ingredients have mixed well together.

-  Using your hands, pour the biscuit mixture (Crumbs) into a spring form pan, structuring it into the bottom and sides of the pan. Once the crumbs have an even layer in the pan, set it aside.

-     Now start by working in your ingredients for getting the batter ready. In a separate bowl, add Cream Cheese and using a beater, stir it until it’s smooth and creamy. (Make sure you don’t over-work your mixture, otherwise the batter will have air pockets which’ll ruin it entirely).

-    Once the cream has the right consistency to it, add in rest of the ingredients and start mixing again until they have been properly incorporated.

-    Crack the eggs in a separate bowl and lightly beat them before transferring them into the mixture for the batter.

-     Add the beaten eggs into the mixture and work them in by stirring them, ensuring that they’re properly combined and well incorporated.

-   Now, add the batter into the spring form pan, that has the Digestive Crumb base. (Ensure that the pan is secured properly and is free of any leaks).

-    Place the pan to the highest point in the oven, which has been pre-heated at a 160 degree Celsius or 325 degree Fahrenheit.

-   Bake the Cheesecake in the oven for about 75 Minutes or until the edges have puffed slightly and turned light golden brown. (If the cake over bakes, the texture will have ruined and have cracks all over it).

-    Remove the pan from the oven and let the cake rest for about 15 minutes. Once the cake has rested, it will have shrunk, making it easy for you to remove it from the pan.

-     Transfer the cake from the pan into a suitable dish, and place into a refrigerator, allowing it to cool and strengthen for a couple of hours.

-   Lastly, serve this gorgeous dessert with the toppings of your choice and Enjoy SPOONFULS of this Cheesecake with your Friends & Families.