All posts tagged: basic cheese cake

Basic Cheese Cake

Cheese cake can be eaten either raw or baked. Although different they are equally delicious. The one difference between the two is that raw cheesecake is brimming with beneficial LABs from your home-made cream cheese whilst the heat from baking kills off the micro-organisms present in the cream cheese should you decide to bake the cake. I prefer to work with yoghurt for my cheese cake since it is the most tangy of all the cultured milk products and works beautifully when off set by some fresh fruit and the added sweetness of  sugar or honey. This recipe is good for a 26 cm tin. Try and use a springform tin since it makes it easer to release the cake when ready. Ingredients For the base 250 gr of dry biscuit[1] (digestive, shortbread, speculaas) 80 gr. of butter – or a good pat of butter. For the cake 1 lt. or 1 pt. of home-made yoghurt cream cheese 250 ml of fresh cream 150 gr of sugar 6 eggs (the yoke separated from the whites) 1 tsp. of vanilla …