View Full Version : Best Cheesecake I've Ever Had In My Life

04-02-05, 10:04 PM
No kidding. This is from my best friend who converted me from anything else I've ever made to this.

World’s Best Cheesecake – materials for 10 ish portions

Butter for greasing

600g marscapone cheese

400g ricotta cheese

125g caster sugar(fruit sugar)

125g sugar with .5 tsp real vanilla extract added


2 whole eggs

I yolk

2 egg whites

40g crushed amaretto cookies, best you can find.

Mission details:

Preheat oven to 180C, 350F, GM4

Butter 20cm diameter, 7.5cm deep cake tin and line bottom with baking parchment

Beat cheese till creamy with electric mixer or someone with strong arms and high tolerance for lactic acid.

Mix in sugars then whole eggs one by one, do not beat to death.

Add yolks one by one, do not over mix.

Beat egg whites till almost stiff but still wet. Add whites and fold well. Pour mixture into tin.

Set tin in roasting tray large enough to contain tin without touching sides.

Pour boiling water (filtered not necessary) into roasting tin to come 4cm up sides of cake tin.

Place whole contraption into oven and bake for 60 minutes or until top of cake is golden.

It will rise during baking but fall later. This is cool. This is where the density occurs.

When done remove from oven and roasting tin and leave to cool in cake tin on rack to cool, and I mean COOL.

Slip palette knife round edge of cake, place plate over top of tin and invert cake onto plate.

Sprinkle crumbs onto base of cake..

Cover cake with cling film and leave in fridge for at least 5 hours. Better over night. You can also freeze at this point for about 4 weeks.

Serve cake cold in slices using wet knife dipped in hot water.

Espresso aids the experience.

OMG...then go to heaven directly.

04-03-05, 12:10 AM
WONDERFUL! Thanks crime_scene for posting this recipe!

04-03-05, 01:20 AM
My pleasure, chaos


11-21-05, 11:13 AM
OMGOMG yummy and IN GRAMS!!!! I can actually understand the measurements! I love the metric system :P