Foolproof Cheesecake!

Side View

Isometric View

This is from Annabel Karmel's Feeding Your Baby and Toddler.

It's unbelievably easy.

Ingredients

Base

• 250g digestive biscuits (I used Marie, don't try Jacobs, the taste is just odd)
• 125g butter
• 60g caster sugar (optional - this is an addition from the Phoon Huat class I attended)
• 60g honey (optional - this is an addition from the Phoon Huat class I attended)

Filling

• 225g caster sugar (as usual, I replaced with brown sugar)
• 3tblspn cornflour
• 675g cream cheese (from Phoon Huat)
• 2 eggs
• 1tsp vanilla essence
• 225ml whipping cream
• 75g sultanas

Here's how:

• Preheat oven to 180C.
• Crush biscuits, melt butter, and mix with honey and sugar (if used).
• Line a 9-inch springform tin with baking paper and GREASE the sides Note: If using a different-sized pan, please reduce the batter accordingly, else results might differ. Greasing is compulsory - else your cake might crack in the middle while baking.
• Pack the crumbs into the tin - and chill for at least half-hour (or freeze 15 min). I used a potato-masher to pack.
• To make the filling, mix the sugar and cornflour, and then beat in the cream cheese till smooth.
• Add the eggs and vanilla essence. Beat till smooth.
• Slowly whisk in the cream until mixture thickens slightly. Stir in sultanas, if using.
• Pour into cake tin. Bake for 1 hr.
• Chill overnight before eating.

Reviews:

Tin Hang Zai's colleagues loved this. Koala and her mom and sis did too!