I’ve been looking for a creamy cheesecake for the past few months. We’ve tried a couple but none have come close to what I’m looking for. Either it’s too sweet, or too cheesy that after a few mouthfuls of it, you feel like you’ve had enough. And then there were the cheaper cheesecake which made me feel as if I had just been cheated in broad daylight! So in exasperation and sheer desperation for a good cheesecake, I decided to bake one myself.

I think nothing comes close to homemade cheesecake and it’s even better when you can prepare it in less than an hour. Finally, I made this especially for my husband’s birthday. The verdict? Hubby says, “I don’t think we need to look anywhere else for that cheesecake since we have the best one right here!” Yeeeeee-haaaaaaaa!!!! Oh and before I forget, I must say THANK YOU to my sister for this recipe and to my sister-in-law who gave her the recipe and to my kids for helping me with decorating the cheesecake with strawberries and blackberries. Don’t you think it looks awesome?

Ingredients:
250g Philadeplhia cream cheese
100g butter
220-240g Nestle cream (comes in a tin)
100ml lemon juice
1 can condensed milk
1 can of mixed fruits
1 egg
15 pieces of digestive biscuits (about 1 1/2 cups biscuit crumbs)
4 tbsp unsalted butter (melted)
1tbsp sugar

Method: (To make the base/crust)

1. Heat the oven to 325 degrees.
2. Put the biscuits in the blender and pulse until it resembles fine bread crumbs.
3. Mix the crumbs with the melted butter and sugar.
4. Pour the mixture into a 9 inch bake pan. Press the mixture with your fingertips until the base is covered evenly.
5. Bake the crust for 10 min or until fragrant.
6. Leave to cool.

Method: (To make the Cheesecake filling)

1. Heat the oven to 355 degrees.
2. Using a cake mixer with the whisk attachment, first beat the cheese until creamy.
3. Then add butter and continue to beat until blended well.
4. Add the cream. Continue to beat.
5. Add the milk and eggs. Beat till well incorporated.
6. Add the lemon juice a little at a time and continue beating to mix well.
7. Pour half the mixture onto the baked crust in the baking pan.
8. Spread the fruit mixture evenly on the mixture.
9. Then pour the rest of the mixture to cover the fruits.
10. Bake in the oven for 20 - 30 minutes or until  the cake starts to pull away from the side.
11. Leave it to cool before putting in the refrigerator.
12. Refrigerate for abt 3 hours. It tastes better the next day though!
13. Decorate with fresh fruits and serve.

Tips:

• The cake tends to be a bit soft if it is not cooled sufficiently. Its taste and texture improves the next day.
• Instead of the canned mixed fruits, you can substitute with fresh blueberries.
• It would also be a good idea to get a tin pan with detachable base. It’ll make cutting the slices out a lot easier. The reason for the jagged edges of my cake’s base!