Above:  Mise en Place for recipe.  All images taken with an iPhone 5

• Prep Time:  20 Minutes
• Cook Time: 1 Hour
• Ready In:  24 Hours
• This recipe requires use of silicone baking pan (shown below)

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INGREDIENTS:

• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla essence/extract
• 1/3 cup all-purpose flour

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DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Boil a kettle full of water
3. Lightly coat a your 9″ silicone baking pan with baking spray.
4. In a mixer beat cream cheese with sugar until smooth.
5. From this point on ingredients should be gently and briefly mixed in, add milk, vanilla essence/extract and then mix in the eggs one at a time, no more than 20 seconds per ingredient as excessive beating will add air bubbles and spoil the texture of your cheesecake.
6. Mix in sour cream and then flour until smooth.
7. Pour mixture into baking pan that is placed inside a larger rectangular baking dish
8. Add at least 1 inch of boiling hot water to the rectangular baking dish that the silicone baking pan is placed in.
9. Bake in preheated oven for 1 hour, start checking your cheesecake from the 45 minute mark to make sure the top does not brown too much, this is particularly important when you are using a convection oven; at no point during the baking process should you open the oven door. Turn the oven off, and let cake cool in oven with the door closed for 5 hours to prevent cracking.

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After the cheesecake has cooled for 5 hours in the oven, remove it and place the cheesecake (still in the baking pan) in the fridge supported by a cake platter or a plate for 24 hours, this helps the cheesecake set.

SERVING OPTIONS:

You can serve your cheesecake with any type of fruit coulis, I’ll post a few recipes for that shortly.  Coulis is easy to make and can enhance your cheesecake.  You can make 2 or 3 different flavors of coulis to give a different flavor to your cheesecake for your guest.  My favorites are Peach, Strawberry, Guava and Pineapple.

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Jeremy

Jeremy is a consultant, educator and photographer based in the Caribbean. He shoots an eclectic range of material, but his favorite subjects are urban and seascapes, people and aircraft. He mixes his love of technology and travel with photography. Following a brief post college hiatus he picked up a camera again in 2003 and has been shooting ever since. You may view his work on his website