A Dish and A Bev

There are many ways to make a cheesecake. You can bake it or not bake it. It can be chocolate, Basque, or New York-style. You may top it with whipped cream, fruits, or coulis. It can have a shortcrust pastry or biscuit crumb base.

It is no wonder this dessert starts debates and is one of the better known and loved sweet treats. If you, like most of the world love a good cheesecake, you’re in luck. Time Square’s Sous Chef Cynthia Bombe has provided a scrumptious and easy cheesecake recipe. This can be your summer dessert that you enjoy at home.

Base

    200g coconut biscuits, crushed into crumbs

    80g melted butter

     25cm springform pan

Filling

·       625g cream cheese

·       375ml condensed milk

·       4 eggs

·       40ml lemon juice

·       30ml vanilla essence

·       32g Maizena

·       250g passion fruit (granadilla) purée

Method

·       Preheat oven to 150°C

·       Mix the biscuits and butter together. Press firmly into the bottom of a springform pan. Refrigerate while making the filling.

·       In a bowl, add cream cheese and beat until smooth. Add condensed milk, lemon juice ,vanilla essence and mix well. Beat in the Maizena and mix well until smooth.

·       Add in eggs one at a time mix well until smooth.

·       Pour the mixture onto the chilled crust and smooth the top. Tap the tin on the counter a few times to remove any air bubbles.

·       Bake at 150°C for 1 hour. Allow cheesecake to cool for 2 hours and refrigerate overnight.

·       Remove cheesecake from the springform pan. Garnish as desired.

Serve and enjoy!