Cakes!!! Who doesn’t like them? From sponge cake to the latest ones with fondant, sugar art and other artsy cakes. We all are diehard fans of cakes. In recent times, the number of people who prefer eggless have also increased. I have been baking both the types of cakes for quite some time. Baking cakes brings back memories of my childhood where my mother used to bake cakes for me and my brother’s birthday which are just 3 days apart. Those were simple sponge cakes but filled with love. They were delicious. We had an old aluminium oven, a round one. We still have it with us and its functional. I will try to bake a cake in that soon!! There are cakes which fall in to a zone where people are crazy and rave about it or some don’t (shocking but yes..its true). Cheesecake is the king of that zone. I have known people who do not like cheesecake. (huh…) while there are people like me who can melt at the sound of it . I always wanted to bake a cheese cake but wasn’t sure about the result, plus the Philadelphia cream cheese costs a bomb. (:/). So am taking baby steps towards it. Some days back I found this recipe on HBG on FB. Thanks to Shash Fernando, who posted this recipe. I tweaked the recipe a little. The result was fantabulous!! It does give you a feel of real cheese cake without actually have one in it. It can be called as a cheat Cheesecake! ;-). We loved it and hope you all will too. Ingredients:
For the base:
- Marie/ Digestive Biscuits (crushed) – 100 gms
- Butter (melted) – 3 tablespoons
- Sweetened Condensed Milk – 400 ml (I used Amul Mithai Mate)
- Eggs (separated) – 4
- Corn Flour – 2 ½ tablespoon
- Lemon juice – 2 tablespoons
- Add melted butter to the crushed biscuits and mix well. Press it tightly over the base of a loose bottom or a spring form pan.
- Beat the egg yolks till creamy.
- Add sweetened condensed milk, corn flour and lemon juice one after another.
- Beat the egg whites till stiff. Fold it to the condensed milk and yolk mixture lightly.
- Pre heat oven to 180 degrees.
- Add the above mixture to the cake pan with crushed biscuits at the bottom.
- Bake for 30 minutes or till set and serve.
- If you do not have a loose bottom pan or a spring form pan then line the cake tine with an aluminium foil and fold the extra ends on the outside so that you can easily remove the cheese cake once ready. Make sure you have some excess ends.
- You may use Milkmaid condensed milk too.