Sarah, a high school friend, has been posting photos of cakes and cookies she made. She even received orders for birthday cakes and other events. One day I kind of jokingly said,"Let's have a baking class. I'd like to learn how to bake cheesecake." She said,"Sure."
125 grams digestive biscuits
60 grams butter, melted
1 tablespoon cocoa powder
175 grams dark chocolate, melted
500 grams cream cheese, room temperature
125 grams sugar
1 tablespoon custard powder
1 teaspoon vanilla extract
3 large eggs
3 egg yolks
150 ml sour cream
How to make:
To make the base, crush or process the biscuits into crumbs, add the cocoa powder and the melted butter, mix well. Tip them into a 22 cm spring form tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put it into the oven for about 5-8 minutes.
Beat the cream cheese to soften it, add sugar and mix it well. Add custard powder and vanilla extract, beat until combine. Add the whole eggs and then the yolks, mix for 2-3 minutes. Add in the melted chocolate, and then the sour cream, mix to a smooth batter.
Cover the bottom of the spring form tin with aluminium foil to keep the water seeping into the tin. Sit the spring form tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with boiled water to come about 1/4, and bake in the oven for 50 minutes to an hour (water bath). The top of the cake should be set, but underneath should still wobble.
Hahaha, can't help posting this one
Turn off the oven, keep the cake inside the oven for about 15-20 minutes. Take it out, peel off the aluminium, and sit it on a rack to cool down. Put in the fridge once it's no longer hot, you can release the cake from the spring form tin after 2-4 hours in the fridge. Don't forget to put knife around the cake to separate it from the tin before you release the spring form.
You can also read Sarah's post on this baking session in her blogs.