Third time of baking #cheesecake in my entire life, #firsttrial with this western style (I have no idea how to name it, but if you take a look at Japanese cheesecake / cotton soft, you’ll see the different sort of cake with #creamcheese :D). My second cheesecake was pumpkin cheesecake based on @cookingwithdog Youtube channel, while the 1st attempt was done with kiwi by following @runnyrunny999 two years ago. Yeah I love this food yet too lazy to make it by myself. I only purchase cream cheese when the price is down :)) #recipega #blackberrycheesecake #bakedcheesecake Posted via @egadioniputri‘s Instagram http://ift.tt/1IiIWso
When making this cheesecake, I had neither sour cream nor heavy cream, two ingredients that I always see listed in the cheesecake recipes (both is substitute for each other). Uh.. looked for a recipe with use of milk instead, but got nothing. The only alternative I found was buttermilk, which wasn’t available in my fridge as well. Phew.. my craving soul just wanted me eating cheesecake soon! Now! No matter what! So, I went to an option to mix milk and butter for replacing heavy cream, even the low-fat milk worked well on my cheesecake.
Recipe (9 inch)
Crust
- 1 package salty cracker (30 pcs) >> finely crushed till forming the crumb
- 2-3 tablespoons granulated sugar >> depends on saltiness of the crackers 😛
- butter >> melted (pardon me I forgot the dose, use in moderation to agglomerate the cracker crumb)
Filling
- 2 packages cream cheese >> let it in room temperature before use
- 3 large egg
- 2 tablespoons butter
- 1/3 – 1/2 cup milk (I used around 90 ml of low-fat milk)
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons all-purpose flour
- 1/2 package blackberry
- blackberry jam
Method
- Preheat oven 375 F
- Place crackers in a sealed plastic bag and crush with a rolling pin or any other tools that work to turn it into crumb
- Combine the grounded cracker with melted butter and sugar, then arrange in the base of baking pan
- Bake the crust for 10 minutes, let it cool while you move to work with the filling
- Mix together all ingredients, except blackberry and the jam, whisk with medium – high speed mixer
- Place dough in step 5 on the crust in baking pan
- Bake for 40 minutes
- Let it cool and spread with the jam, then put the blackberry for topping
