The title of the post says it all. This cheesecake literally is The Best Cheesecake Recipe Ever!! It is creamy, not too sweet, and fairly easy to make. I have always been a cheesecake lover (almost as much as I love Chocolate Mousse) but, like most desserts, cheesecakes at restaurants or bakeries always seem to let you down. They are often packed with gelatin and sugar, so they tend to taste a bit more like cheesecake flavoured jello as opposed to the delicious gentle dessert they are meant to be. I really hate when this happens at restaurants. You all eagerly order a dessert that sounds amazing on the menu and lets you down so tremendously when it finally arrives.
The Best Cheesecake Recipe Ever, will never let you down. It is one of those things that you can make every single time for a family lunch, Christmas dinner or simply if you’re craving dessert, and EVERY…SINGLE time will be amazing. You will have a silent table as everyone sinks their teeth into this beautiful cheesecake. Cheesecakes come in all kinds of variations, you have your fruity ones that contain blueberries or strawberries etc… then you get the more sweet variation with chocolate or caramel. And while all of these can be delicious, sometimes there is nothing better than a beautifully crafted plain cheesecake. This cheesecake recipe can form the base of any cheesecake creation you want to make because on its own it is already the creamiest, most delicious thing you have ever tasted.
For this cheesecake, I didn’t add anything to the cheesecake, I simply decorated it with some frozen berries to make it look a little more festive. But you can leave it as it is, and it is always a winner.
To make the crust, all you do is place the ginger biscuits and the melted butter in your food processor and blend until “crumbly”, then press this crust into the bottom of your lined cake tin or ramekins. To make the cheesecake, whisk together the eggs and the egg yolk. Then in your mixer, using the paddle attachment, mix together the cream cheese, sugar and salt. Add the egg mixture to the cream cheese mixture, scraping down the bowl every now and then to ensure the egg is well incorporated. Lastly, add the cream and vanilla and mix well. Then pour it into either separate ramekins or into a 20cm cake tin. The baking part is the only part that is slightly “tricky”, that is because you have to bake it in a hot water bath. All this means is you have to fill a pan with boiling water and place the filled ramekins or cake tin inside this pan filled with hot water. Making sure that the water reaches at least half way up the ramekins or cake tin. Then bake this at 160ºC for about an hour. Finally, remove the cheesecake/s from the hot water bath and place it in the fridge until completely set. Serve with fresh/frozen berries.
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