Cheese Tart and cheese cake?

Lemon Cheesecake


There are so many version of cheese cake recipes that we can find in the internet. The way of baking also might have slight differ to suits one needs or liking. I have tried few cheese cake recipes either from internet, books or friends just to find the best and as for me the easiest and the cheapest indeed.. Of all that I finally so called 'stick' to eat as it is easy, tasty and the most important is my kids love it..

I used this recipe to make 'old fashion' cheese cake that use cookie crumbs at the bottom or as filling for the tarts. I usually add blueberry, strawberry or lemon pie filling that can easily get from the baking shop to enhance the cheezy taste of cream cheese. I will make the cheese 'batter' and fill in a ready made tart shell according to customer's request or my kid's favourite.


For friends and whoever interested to taste my kinda creation, here they are...


If wanna make old fashion cheese cake, for the base:

200g graham / marie biscuits ( crushed)
100g butter (melted)


Position an oven shelf in the middle of the oven. Preheat the oven to fan 150Celc. Line the base of a 9inch springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the filling:

500g cream cheese ( I usually use Philadelphia & at room temp)
250g caster sugar
150g double cream
1 lemon
5 eggs

Method:

1. Beat cream cheese and sugar until well incorporated.
2. Add egg one at the time. Beating well after each addition.
3. Add in lemon juice and stir well.
4. Whip the cream and slowly stir into the mixture.
5. Pour into the tin with cookie base.
6. Bake using 'steam bath' techniques for 45-50 mins at 150 deg cels
7. Let it cool on the rack and once cooled, chill until it set ( about 8 hours or overnight)
8. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.







Note: Steam Bath is a techniques where the baking tin wrap with aluminium foil and put inside tray filled with hot water. Bake according to suggested time.





Mini Cheesetarts - lemon or blueberry



I use only the filling to be filled inside mini tart shells either alone or with a spoon of blueberry, strawberry or lemon pie filling.







Mini lemon Cheesetarts and with lemon filling on top



Another choices - strawberry, kiwi, lemon and blueberry filling...



As for tart shell recipe,


The ingredients

125g butter
50g icing sugar
2 eggs
250g flour

Method:

Beat butter and icing sugar until creamy.
Add in eggs and mix well. Fold in flour and mix to form dough.
Roll into thin skin and cut out small round shape skin.
Line onto small tart mold and press.

Bake at 170 degree Celsius for 15 minutes until light golden brown.
The shell can be kept for few weeks in airtight container for future use.