I had previously came across cheap 2-pack cream cheese for sale, which still has until May before it expires. So I bought 2 lots. Shortly after, I realised that they were cheap because they no longer sell them in 2-packs anymore. Anyway, so I thought it will not keep as well in the fridge and stupidly, went and placed it in the freezer for 2 months. It was only when I tried using a pack for my muffin toppings (posted earlier last month) that I realised that they were crumbly and grainy in texture. So I jumped on the net and realised my mistake - cream cheese DOES NOT belong in the freezer.
Panic set in and what was I going to do with these three packets? So I frantically searched more web sites and luckily came across on that said that I may be able to salvage it if I use a lot of other full-fat content ingredients. Therefore this cake is rich, but tasty. But prepared to have lots of cream cheese handy.
100gm biscuit crumbs (I used Marie biscuits processed through the blender)
50gm castor sugar
100gm butter (melted)
750gm cream cheese
1 tbsp vanilla essence
1/2 cup heavy whilpping cream
- Combine the biscuit crumbs, sugar and butter together.
- Press the biscuits onto the bottom of a springform pan.
- Place into a preheated oven for 8-10 minutes at 180 Celcius.
- Remove the pan from the oven and allow to cool.
- In a mixing bowl, beat a third of the cream cheese and a third of the sugar with the cornstarch. Beat for at least 3 mins.
- Add the remaining cream cheese and continue to beat, whilst adding the remaining sugar, a bit at a time.
- Add the vanilla and cream to the mixture.
- Blend in the eggs.
- Pour mixture over biscuit base.
- Place springform pan back into the oven for 1 hour, in a bain-marie waterbath filled with boiling water
- Allow cheesecake to cool and place in fridge overnight.
- The mixture that comes out of the oven may appear a bit soft and slightly shaky when moved. However, this is ok. It will firm up overnight.
- I used raspberry jam as decorations. Dollop raspberry jam every here and there and draw a tail in each dollop before you place the cheesecake into the oven. Or use your own imagination.