One Chinese Muslimah !

Showing posts with label cheescake. Show all posts

Assalamualaikum wa rahmatulahi wa barakatu!

Introducing "Memorable Monday's" which I will share with you a memorable recipe worth trying and sharing with you and your loved ones. I wanted to sort of incorporate a bit more of a 'personal touch' to my blog, and food is just something that is such a blessing from Allah that I felt obliged to share with you my cooking concoctions, hoping that you will also benefit from the lovely meals as I have been blessed by Allah to enjoy. Alhamdulilah for the true blessings of food! All the different spices, herbs, vegetables and fruits from all around the world! Subhana'Allah, truly it is one of many miracles that we overlook that Allah has blessed us with (and think of all the health benefits of most!)

This Monday, I made my very first (low-fat) cheesecake and it turned out a success Masha'Allah wa'Alhamdulilah! It was memorable in every bite!
I was a bit skeptical at first since I don't own an electric mixer but I left the cream cheese out to soften for a good half hour and applied some elbow grease and used my own arms (Masha'Allah) and blended away on low-medium speed.

Here was the outcome & here is the recipe! ( I don't have those fancy DSLR camera's to take fancy
food -blog styled pictures, so bare with my iPhone!)

Recipe:

Crust:
1 1/4 cups Graham Cracker Crumbs
1/4 cup butter, melted

Filling:

4 (250 g) packages (low fat) PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla (I use imitation, to avoid the alcohol from real vanilla)
1 cup (low fat) sour cream
4 eggs

Strawberry sauce:

1 pint (2 cups) of fresh strawberries

1/3 cup of sugar

some lime zest

1 tbsp imitation vanilla

DIRECTIONS

Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer (or by hand if you don't own a mixer like me!) on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover in your fridge!

For the Sauce:

Slice (washed) strawberries and remove the leaf then add sugar, a dash or two of lime (or lemon) zest and the vanilla and bring to a boil while stirring consistently. Leave aside and let it cool before topping it on the cheesecake.

TIPS:

- The cheesecake will come out a little bit firm but "jiggly" and the center will be more "jiggly" than the rest, this is OK! Let it cool and eventually the entire cake will set (if you over bake it will cause the cake to crack!)

- Make sure you let the entire cake cool before you put it in the fridge otherwise it will build up moisture and taste like your fridge!

- Make sure you enjoy it with your loved ones and second helpings are not encouraged if you have errands to run or business to take care of (may result in major relaxation and contentment, Alhamdulilah!)

Bil3fia & Enjoy !

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