The cake turned out nice. I did not really follow the exact instructions to avoid cracking and the cake did crack just a little at the top but I covered it up with some leftover sour cream (you can use whipped cream too, for this purpose) and it looked perfect (well..nearly).
I also used only half a cup of jelly hence perhaps the reason why there is not enough liquid jelly available for the 'spilled over look' at the sides of the cake. Maybe next time.
Overall I think this is indeed an easy recipe and will probably bake this cake again and again in the future whenever I have a hankering for baked cheesecake.
You know how you love to eat those cheesecakes you bought at those shops in KL or even that popular one that boasts of the best cheesecake in town? Well, in my opinion, nothing beats a home made cheesecake. Actually, nothing beats a home made ANYTHING - there is that magical 'home made' taste to it that no shop can outdo and something that shop kitchens can only dream of achieving...and of course, there is that satisfaction of baking something wonderful for your family and loved ones.
You should try it.
- 11/2 cups of digestive biscuits crushed
- 1/4 cup butter, melted
- 1/2 tsp ground cinnamon
- 1/4 cup sugar
- 900g cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 Tbs vanilla extract
- 1/4 cup all-purpose flour
- 1 cup of raspberry or strawberry ready made jelly
- fresh raspberries
- Preheat oven to 160 degrees C. Grease a 9 inch springform pan or line the bottom and sides with foil. I prefer the latter for easier 'handling'.
- Mix digestive biscuits crumbs with melted butter, ground cinnamon and sugar. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar just until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. DO NOT overbeat! Pour filling into prepared crust.
- Bake in preheated oven for 1 hour together with a bowl of water at the bottommost rack of the oven. Turn the oven off, and let cake cool in oven with the door closed for 5 minutes before running a greased knife around the side of the cake. Close the door again and leave the cake in the oven for at least 3 hours. (All these steps are to prevent cracking.)
- Chill in refrigerator.
- Melt the jelly in a small pan.
- Put the berries in a bowl and pour the liquid jelly onto it, mix well.
- Decorate cake.