Cherry Crumble Cheesecake

After the first attempt on durian cheesecake, I feel quite encourage to try another cheesecake from the same recipe book 我和起士蛋糕的秘密. At first, I was thinking to make an apple crumble cheesecake but at the same time I want to use the canned apple cherry given by PH. I was very curious about the taste of that apple cherry so ended up I make cherry cheesecake.

The cheesecake was not too bad but I still like the texture of durian cheesecake as it's very smooth and silky texture that melt in the mouth was great! This texture is slightly thicker that might take a few more second to melt in your mouth.

I tried to place a piece at room temperature for 15 minutes and the texture was not that thicker then. The crumble is very tasty and goes well with the cheesecake but the apple cherry wasn't that very special. It taste ok but nothing so special for me.

I've done a few study from the recipe book and found that some cheesecake had a very silky smooth texture. I remember before baking the durian cheesecake, the batter was quite liquid or should I say runny whereas this batter of cherry cheesecake was quite thick.

I guess it's due to the ingredients used. Although they both used the same amount of inggredients like cream cheese, sugar and eggs. The different is batter that added with same milk or cream is smoother than the batter made with cream cheese and eggs only. The durian cheesecake was added milk whereas this is not, may be that's make the difference. Please correct me if I'm wrong but so far this is the experiment I've gone through. Anyway, people who are not very choosy like me will still love this cheesecake. It's just an ordinary one for me :P Recipe from 我和起士蛋糕的秘密 for (7 inches cake tin)

For the base:

200g digestive biscuit

100g butter

For the filling: 400g cream cheese

80g caster sugar 3 eggs

140g cherries

For the Crumble:

60g plan flour

60g caster sugar

50g ground almond

30g butter

1 tbsp cooking oil

1. To make the base, stir all ingredients until combine. Press mixture into base of 7 inches cake tin.
2. To make the filling, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Beat until well blended.
3. Place cherries into the tin. Pour in cheese filling.
4. To make crumble, combine flour, sugar and ground almond, rub in butter and oil until mixture resembles bread crumbs. Sprinkle over the top.
5. Steam-bake in preheated oven at 160C for 1 hour 20 minutes or until cooked. Remove from heat and leave to cool. Chill in fridge for 5 hours or overnight.