Lazy Bare Butt Ugly Cheesecake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I taught my mamma to make cheesecake this way cos she's the most phobic baker. The simplest of cheesecakes, no base, no topping, can't call it pretty, but still very good or so says mamma and I ain't about to argue with her. Read more . It's dense, creamy, velvety, not too sweet, doesn't crack/break/sink, cuts like a dream and is endlessly versatile. Perfect for purists, lazy lumps or phobic/novice bakers. Ingredients:
3 tubs philly cream cheese (250 gm tub) |
1 tub sour cream (250 gm tub) |
4 medium eggs |
1 slightly heaping cup fine sugar |
3 tsp vanilla extract |
fat pinch of salt |
Directions:
1. Set oven at 150 degrees Celsius. Remove base from loose bottom cake tin and line the inside with a double layer of kitchen foil. Replace bottom in tin.
2. Put all ingredients into a large mixing bowl and stir with a whisk till there are no more lumps. Hold down bottom of cake tin with whisk (see picture) and scrape cheese mixture into tin.
3. Remove whisk and put mixture filled tin into a roasting pan. Half fill the roasting pan with warm water and put the whole set up into the oven.
4. Bake for 1 hr 15 mins then turn off oven. Open door slightly and leave cheesecake inside for 2 hours. Remove from oven and chill for at least 6 hours.
5. Using the foil overhang, gently remove cheesecake, slowly peel off foil and transfer to a platter. Serve as is or with your favourite chocolate or fruit sauce, or your favourite fruit compote on the side.
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