Bismillah Hir Rahman Ir Raheem
Peace and blessings be upon you all
*(This post was originally a guest post sent to The Petite Home Cook but since she’s disabled her account, I’ll share this post this to all you lovely readers. I hope you enjoy reading this)
There’s one food out there is this magnificent world that I really love. Can you guess what it is? Bingo! It’s Cheese!
Cheese is a delicious decadence of dairy that takes you on a magical journey through the eyes of yellow. It’s what makes the burger shine, the pasta thick and heavenly, the steak an empire, and best of all, a cheesecake a blissful paradise.
Cheese is one of the few food items that can be used in both savory dishes and desserts along with chocolate, rice and yogurt. Hence, the day I realized that cheese could be incorporated into a dessert, I went through the roof! Since then I’ve savored and started baking cheesecakes, both non-baked and baked.
What I’ve shared below is a recipe of a cheesecake I learnt through joining a baking class when I was around 14 or 15 years old. When I bake a cheesecake, or basically everything I bake; something HAS TO go wrong in the end. We all make mistakes during baking but my muscles have the audacity to make it a recurring habit. Why they have that audacity, you say? Stay tuned.
When I was making the cheesecake for the first time, I did everything perfectly. The base of the cake was setting in the fridge. The filling was ready and the water was put to boil. When the water had boiled, I put the filling into the spring foam pan which had the base in it and put the whole pan onto a round pan which had the boiling water. Then I realized………………I forgot to preheat the oven. I have a box-size electric oven so I had to put the timer on it before baking. Ughh!!
So I set the timer for 10 minutes but the filling was already in the spring foam pan. So I decided to put it in the fridge till the oven became hot. When the oven was ready, I went to the fridge to get the cake out when I saw brown bits of something floating on top of the cake. I got confused; was something falling from the top of the fridge? No, it was clean. What cosmic entity was stopping me from greatness? I couldn’t understand what was going on. I took it out and put it on the round pan with boiling water. The number of brown pieces began to increase. Then I realized what happened. The brown pieces were the base of my cake coming to the surface.
In my head, I started panicking like anything. I left the filling with the base for too long that it made the base soggy, causing it to break and float. After a brief moment of “What do I do? What do I do? What do I do?!” I decided to just put the whole thing into the oven and let it bake. It may look ugly and not have a base but Oh well. It is what it is. The eyes will have to starve but hopefully the belly will be satisfied.
The baking had commenced but I still felt jittery and panicky because of what had happened, and also what was happening because the surface of the cake was becoming more and more brown. After a couple of minutes, the entire surface was brown! I was getting more and more confused as to what I’m supposed to do. I had no idea how much of the cheesecake would be brown. Would there be any yellow cheesy deliciousness left or was it all completely mixed up into a mush?
Instead of baking the cake for 90 minutes, I took the cake out after 60 minutes because I couldn’t take it any longer. When I removed the rim of the pan to unleash the cake, I felt half jittery and half ‘wanting to roll on the floor laughing’….because my cake came out upside down!
It turned out that the entire base of the cake rose to the surface and the filling stayed at the bottom…and was yellow and appeared tempting, Alhamdulillah, although a bit short in height. The filling was a bit burnt as it was touching the pan but other than that, it seemed alright. Except it was upside down. I tried to flip it over but the filling was so soft I didn’t want to make another mess out of an already awkward situation so I served the cake as it is; upside down. Fortunately, my family loved it which made me feel better. However they did mention that it was browner than a usual cheesecake. I didn’t want to lie but I didn’t want to tell them how stupid my decisions turned out so I held in my ‘wanting to roll on the floor laughing’ feeling……………………………if only they knew.
Alhamdulillah, the next couple of cheesecakes turned out much MUCH better. I’ve made a number of silly mistakes during baking. A few weeks ago, I baked this again with a new spring foam pan that ended up making ¾ of the filling leak away. Double Ughh!! Nevertheless, practice and a little bit of brain cells makes perfect. What silly mistakes have you made in the kitchen? Let me know in the comments and let’s laugh it off together!
Marie Biscuits ½ roll
Cinnamon Powder ¼ tsp
Unsalted Butter (not melted) ¼ cup
Cream Cheese (Puck Cream Cheese
Spread) 8 oz or 200g
Eggs 2 medium
Sugar (ground) ½ cup
Cream 1 cup
Lemon Juice ½ tsp
Vanilla Essence ½ tsp
6” Round Spring Foam Pan
Large Round Flat Pan
- Preheat oven at 325 degrees F/ 160 degrees Celsius.
- Lightly oil the base of the spring foam pan and cover the outer surface of spring foam pan with foil.
- Put biscuits in a plastic bag and crush them with a mallet.
- Put crushed biscuits in a bowl.
- Add cinnamon powder and butter in the bowl. Mix with fork.
- Use hands to mix the mixture.
- Put the mixture on the spring foam pan. Use the plastic bag to press the mixture on the base and the sides.
- Put the pan in the fridge and let it set for around 17 minutes.
- Meanwhile, add cream cheese in a bowl and beat for a few seconds.
- Add one egg and beat.
- Add the second egg and beat.
- Add sugar and beat. Make sure the sugar doesn’t spray out of the bowl.
- Add cream and beat.
- Add lemon juice and vanilla essence and beat.
- Get your oven ready.
- Put one cup water to boil.
- Take the spring foam pan out of the fridge and put the filling into the pan. Bang the tray slightly on the work surface. Don’t waste a second.
- Put boiling water in the round pan and place the spring foam pan onto it. Don’t waste a second.
- Put the pans into the oven. Bake for 90 minutes. Keep an eye out for leaks. The cake should be jiggly and soft like pudding.
- After taking it out of the oven, let the cake cool before putting it in the fridge to cool.
- ENJOY BLISSFUL PARADISE!!