This sumptuous multi-ethnic inspired Fruit Melody CHEESECAKE...
got the Spa and Star treatment.
Do you think this decadently moist cheesecake needed...
a ‘water bath’ (Bain-Marie) to succeed?
Is the ' water bath ' baking method too daunting for you to prepare?
Is it a step you're willing to forego since the results don't matter as much...
Or...are you a stickler when it comes to producing a
Since I've made my share of the good...the not so great...
However, I would be sacrificing the moist, even texture throughout.
is it worth the extra few minutes?
This is why I mostly use the ‘Bain Marie’ baking technique.
about this particular cheesecake concoction.
I was experimenting with a new creative brownie recipe with tofu.
(American / Metric measures)
. 1 cup (250ml) Sour cream***
** Feta cheese variety: The Bulgarian Feta (derived from sheeps'milk) has a much creamier texture than Greek Feta. The one sold in the metal tin can...is of superior quality...less salty also. Egyptian Feta is also an excellent choice.
*** Sour cream: It is suggested to use this cream in order for the cake to be more resilient to freezing possibilities.
. With a little vegetable oil...grease the whole cake pan.
Optional: place a round piece of parchment in order to protect the bottom of the pan when cutting and serving.
** Foil wrap the spring form pan. Cut out an 18 inch (46cm) square piece. Raise it on the sides and then crush the foil at the top as it surpasses the edges a bit. Note: If foil is not heavy duty...double wrap just to ensure a tight leak proof bake. Another way: Cut eight even pieces of regular aluminium sheets flatly over-lapped like a star shape that will be long enough to be raise and slightly surpass the side edges of the pan.
. In a large bowl...beat the sugar with all the cheeses on medium speed. Combine until smooth. Gradually add the eggs one at the time while beating on very low. Always remember to keep scraping the batter from the sides.
. BAKING note: ** If using a ' Water Bath' method...add the foiled cake pan and fill the roasting pan of hot tap water by bringing it halfway up the sides of the pan. However, if not using a 'water bath'...make sure to at least place the cake pan onto a baking sheet.
Decorate the cake's surface and pour the liquid
throughout making sure all fruit is covered.
All this fruity freshness was begging to be showed off.
Comments or suggestions ... write me :o)