CHEESE CAKES: Cheese cakes are very simple to make. Please try this basic recipe with my personal choice of crust/base and filling which can be modified into various varieties of this delicious dessert.

BASIC CHEESE CAKE:

 

 

 

 

shortbread cookie crrust:

    2 cup flour                                                              

    1 cup butter

    1 egg yolk                                                               

    pinch of salt

    ½ cup  sugar                                               

    ¼ tsp. vanilla extract

basic filling:

    2 x 250g pkg. cream cheese, softened                                

    ½ cup sugar

    ½ cup eggs--about 3                                                            

    1 tbsp. Triple Sac liqueur

    2 tsp. zest; one each of orange and lemon

    1 ½ tbsp. flour

 

 

 

To make crust or base:  Sift flour and salt together.  Use an electric hand-held mixer to cream butter together with sugar until light and fluffy; then add in egg yolk and beat until smooth. Add in half the flour mixture, folding in with a wooden spoon until mixed; then add remaining flour. With hands, work into a ball. Flatten ball out into a large round. Wrap dough with waxed paper and refrigerate for at least ½ hour before using.

 

Preheat oven to 375 degrees F.  Roll enough of the dough out between 2 large pieces of wax paper to roughly ¼-inch thick, and use it to cover the bottom of an 8-inch spring form baking pan.  Prick the dough all over with fork and cover with a piece of waxed paper. Arrange a layer of rice or store-bought "baking beans" over the wax paper to weigh the dough down. Bake "blind" (without filling) for 12 minutes or until lightly browned. Remove to cool on rack.

 

Beat cream cheese and sugar together until fluffy. Add eggs, one at a time, beating well after the addition to incorporate.  Stir in zest, flour and liqueur. Mix until combined. Pour filling into partially bake pastry.  Bake at 350 degrees F for 35 minutes or until tested done with a tooth-pick inserted into the cake that comes out clean. Remove and cool on rack.  

 

Decorate top of cheese cake when cooled with fresh fruits. Glaze fruits. Refrigerate at least 4 hours before serving.