When you are in a mood to indulge and pamper yourselves , then is the right time to dig into this creamy beauty. ‘ A thing of beauty is a joy forever‘ is one quote I wouldn’t want to agree with in this case. If you are not minding your calories, it will not take much time for this cake to disappear. Cheese cake was something I was always scared of trying out. But this recipe which I tried out after some twists, turned out so easy and good that I have decided to make this again as early as possible but with another flavor. The smooth velvety texture of the cake just melts in your mouth. The sweet and tangy flavors combine beautifully to make this dessert extra delicious….
Ingredients for the base:
- Digestive biscuits 75 g
- Demerara sugar 40 g
- Butter 40 g
Grind or crush the biscuits finely. Add melted butter and sugar. Spread on a greased baking tin (springform) and press firmly.Chill in fridge for a while.Bake at 120ºC for 10 minutes in a preheated oven. Cool and Chill again.
Ingredients for Cheese cake:
- Cream cheese 360 g
- Icing sugar 75 g
- Heavy cream 145 g
- Vanilla essence 1/2 tsp.
Whisk the cream cheese and cream separately till light . Add sugar to cream and whisk well till fluffy. Add vanilla pod or essence. Add the cream cheese. Spread evenly on the baked biscuit crust. Smooth with a palette knife. Set in fridge for five to six hours.
Ingredients for topping:
- Mango jelly crystals
- Kiwi fruit
Decorate the cake with Kiwi slices.Prepare jelly as per packet instructions. Carefully spoon out while still hot onto the cheese cake. Chill in the fridge overnight or for atleast 4-6 hours to set.
Carefully remove the sides of the springform pan and serve chilled.
Tralalala∼∼∼ That’s how easy it is.