chilled cheese cake

My first attempt in baking making a cake all by myself! And it turn out pretty well i guess.. just that i kinda melts off easily which i dont know why? haha.. will try to find it out why.. :/

Anyway, here's the recipe! i googled and found the simplest recipe to follow! here it is..

Graham Cracker Crust:

1 1/2 cups (100 grams) graham cracker crumbs or digestive biscuits (crushed)

2 tablespoons (30 grams) granulated white sugar

6 tablespoons (85 grams) unsalted butter, melted

Cheesecake Filling:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat)

Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

put everything together in the bowl.. *i add choclate chips for more flavours :)

pressed it something like this..
i dont have a removable bottom pan instead i place a plastic on the bottom of the crust so that it would be easier for the cake to be taken out.

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

cream cheese with sugar.

whipping cream.

cream cheese mixture + whipped cream.

ready to be refrigerated.

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight.

Serves 6 - 8 people. Preparation time 20 minutes.

Read more : Joy of Baking

the outcome on the next day.
i dont put cherry toppings cuz im afraid that my first attempt might fail and i dont wanna waste my expensive berries.. lol

looks oh-kay right? haha


you guys can try it out too sometime.. ;p
will try out something else next time!