Making Cheesecake Using Homemade Cream Cheese
Having regularly made homemade cream cheese, I'm intrigued to try to make cheesecake out of it. It makes slightly different taste and texture but enough to satisfy my cheesecake craving.
Roughly modified from here
For the crust:
100 grams digestive biscuit, finely crushed
50 grams butter/margarine, melted
For the cheesecake:
150 grams homemade cream cheese
50 grams powdered sugar
1/2 tbsp cornflour
1/2 tbsp fresh lemon juice
a pinch of salt
150 grams plain yogurt (You could use sour cream. Plain yogurt is all I have in hand)
For the topping:
150 grams strawberries, chopped
2 tbsp sugar
1/2 tsp cornflour
a squeeze of lemon
Crust: combine crushed biscuit and melted butter/margarine together, then press into a 16-18 cm pie pan. Set aside.
Cheesecake: whisk all the ingredients together until smooth. Pour into the pie pan, bake until set. Let cool. Chill in the refrigerator a few hours or overnight.
Strawberry topping: Throw chopped strawberries, sugar, and cornflour together in a sauce pan, cook in medium heat, stirring occasionally. Add lemon juice, continue cook for a couple minutes until thickened. Let cool, store in the refrigerator until the cheesecake is ready to be served.
Serve cheesecake with the strawberry topping.