Classic Baked Cheesecake (NF)

... since I last had cheesecake but finally, I made one, and oh boy the wait was so worth it!

This recipe will be modified for next time to accommodate tastes, and obviously you can change the flavours to whatever your heart desires, but this was yum to me, my co-workers and the cafe down the road!

GFScallywag Cheesecake

Mocha Base

1 packet of Mocha cookies(or which ever flavour you wish,

alternatively

a cup of your favourite nuts like walnuts or hazelnuts would be yum)

1 2/3 cup plain flour

1/3 cup icing sugar

1/2

cup dark

brown sugar

2/3 cup cold unsalted butter, chopped

You can do this by hand but I took the easy way and used a food processor as I'm a

little

slack :)

Sift the flour and icing sugar and put everything in the food processor. The food p

rocessor

will 'cut in' and create fine crumbs but should hold together when pressed into the tin. Check this by pressing s

ome

of the mix against the inside of your food processor and it should stay in place, also taste test the mixture as it

won't

taste that different when cooked. Lightly grease a 20cm cheesecake pan and press the crumbs into the base and sides (a couple of inches up the side or

the

cheese cake

will ooze over)

The Cheesecake

900g cream cheese

1 cup

castor

sugar( I think you can lower this to 3/4 cup)

2 eggs

pinch salt

1-2 teaspoons vanilla essence, do a taste test before adding the second teaspoon(you can change this to whichever flavour you wish)

Put all ingredients in the food processor a

nd

blend until smooth. Taste for flavour. The chef at the cafe recommended

substituting

some of the cream cheese for sour cream so that it isn't too rich; I used the light

Philidelphia

so that

I could

have a few slices!

Pour into the unbaked crust. Bake in preheated oven of 160degrees for about 40minutes until the

cheese cake

has solidified, so it shouldn't be too wobbly.

Remove from oven and leave out to cool completely; which takes some time, so I would recommend

refidgerating

after a couple of hours over night and then remove an hour or so before serving so that it is just chilled.

I took it to work and it was a hit by itself, however it would be delicious with a berry compote drizzled over the top.

The next time I make it will be for my brothers birthday as cheesecake is his

favourite

and I'm all for using whatever excuses are available!

PS. I apologise for the dodgy photos, I'm awaiting my Rudd money to buy a new camera!