Back in July I wrote about making cheese cake like how my mother made it.
After I wrote that post, mummy lent me a proper pan for setting the cheese and some words of advice.
So I tried again, and this is a step-by-step pictorial guide for making my mother’s cream cheese cake.
Ingredients
These are the ingredients you need:
- A packet of Marie biscuits
- Half a packet of butter
- A packet of Philadelphia cream cheese
- Gelatine
- Half a lemon
- 1 cup of Evaporated milk
- Vanilla essense
- 1 cup of fine sugar
Making the Crust
Crush half a packet of the biscuits until fine. You could use a rolling pin or blender, but I had to crush it in a bowl.
Make sure the butter is soft, then mix the butter in the biscuits.
You don’t have to use a fork and spoon… I had to improvise a bit cos my butter was still frozen in the middle. You could also use better quality butter if you want.
Line the biscuit in a six inch pan to create the crust. You may have to compress the biscuits at the bottom gently using a spoon.
Store any leftover biscuit crumbs in the fridge for sprinkling over the top.
The pan should now be placed in the fridge for 8 hours to let the butter set. I didn’t want to wait so I just put it in the freezer for a while.
Making the Cream Cheese
Add the sugar and the cheese in a mixing bowl and cream it until it becomes smooth. You could use an electric mixer if you have one.
My mother reminded me to mix in one direction to avoid forming lumps.
When the mixture is smooth, add the milk, lemon juice and a few drops of vanilla essence. Stir well.
Prepare a table spoonful of gelatine and add to the cheese mixture. You may have to adjust the measurement depending on your brand of gelatine.
Mix well and pour in the pan you prepared earlier.
Cover the pan with a plate and place it in the fridge until the cheese sets. I waited 24 hours to be safe, but it might not take that long.
The Result
Sprinkle any leftover biscuit as a topping for the cheese cake.
It was cold and tempting, and smelled so appetizing. I could smell the cheese, butter and lemon.
Half the cake was gone before I could snap a photo of the result.
Here’s a photo of a slice from the side.
Here’s a photo from a different angle.
My mother took a bite as I anxiously waited her comments.
Her comment was, it was better than the last one I made hehe.
She also gave some advice to make it better the next round.
Try out mummy’s recipe and let me know what you think!
