Classic Cheesecake

So here I am with another 'cheesy' post this weekend 😜. Who doesn't like a classic cheesecake for dessert? I baked this one for Easter and it was easier than I expected. Unfortunately, I missed to take a few better shots of it when cut into slices but oh well, there will surely be another time! (Note that the one in the picture does not have the fresh cream topping on top but I definitely recommend adding it!) Do give it a try cuz it is definitely not as difficult as it sounds!

Ingredients:

Base:

2 cups cracker crumbs
2-4 tbsp sugar (to taste)
4 tbsp melted butter
1 pinch salt

Filling:

2 cups cream cheese
1 cup sugar 
2 large eggs, separated
1 tsp vanilla

a pinch of salt

Topping:

1/2 cup whipping cream

1/2 tsp vanilla

2 tbsp caster sugar

Method:

Base:

Mix all the ingredients and press into the base of an 8-inch springform pan. 

Bake at 350 degrees Fahrenheit for 10 minutes.

Filling:

Cream the cream cheese, sugar, salt and vanilla until smooth.

Add the egg yolks and beat on low till just combined.

Beat the egg white in a separate bowl till stiff peaks form. Fold this into the cream cheese mixture till combined (Do not over-mix).

Bake for 1hr at 325 degrees Fahrenheit until the center is almost set. 

You can tell the cheesecake is ready when the sides have set, with a small jiggly bit at the center. If the cake is still too jiggly, bake for an additional 10 minutes.

Once done, remove from the oven and allow to cool over a wire rack.

Once cool, refrigerate till fully chilled.

Topping:

Whip the cream with sugar and vanilla.

Spread over the cheesecake and refrigerate overnight.

Serve chilled.