Adapted from: Barbara Saldivar
Serves: 24 (2-8" cheesecakes)
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
When I asked my mum for any family cheesecake recipe she might have stashed away, I did not realise it would be Nana's Marriage Proposal Cheesecake. Self-titled by the woman herself, my Nana scrawled a note to my aunt stating "the name for this delectable delight came from your Uncle Doug deciding to marry me after he had his first slice of it". I accept the burden of this wielding power and will carry it with honour and dignity.
Serves: 24 (2-8" cheesecakes)
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
Crust:
520 g (2 cups / 1.15 lb) graham crackers or granitas or scotch fingers (or GF variation), crumbed/crushed
227 g (1/2 cup) unsalted butter, melted
Filling:
680 g (24 oz) cream cheese, softened
450 g (16 oz) sour cream
3 eggs
225 g (1 cup) sugar
2 tsp vanilla extract
1/4 tsp salt
When I asked my mum for any family cheesecake recipe she might have stashed away, I did not realise it would be Nana's Marriage Proposal Cheesecake. Self-titled by the woman herself, my Nana scrawled a note to my aunt stating "the name for this delectable delight came from your Uncle Doug deciding to marry me after he had his first slice of it". I accept the burden of this wielding power and will carry it with honour and dignity.
This cheesecake is sweet and creamy, tart and crunchy. Nuttiness in the cookie-based crumb crust offsets the ever-so-playful twang of tart sour cream and cream cheese. A pinch (or more) of sugar sends this entrancing mouthful to the alter. "I do".
Did you know there is vegetarian cheesecake and non-vegetarian cheesecake? The no-bakes use gelatine to firm up and the vegetarian uses eggs + baking to firm up. Whilst many Australians love cheesecake, most of them are gelatine-based. I love that I can be with my Nana again through this simple recipe.
Ingredients:
Crust:
520 g (2 cups / 1.15 lb) graham crackers or granitas or scotch fingers (or GF variation), crumbed/crushed
227 g (1/2 cup) unsalted butter, melted
Filling:
680 g (24 oz) cream cheese, softened
450 g (16 oz) sour cream
3 eggs
225 g (1 cup) sugar
2 tsp vanilla extract
1/4 tsp salt
1. Preheat the oven to 190 C / 375 F.
2. In a medium bowl, combine the crushed biscuits and butter until well mixed.
3. Press the buttery crumb onto the base and 3/4" (2 cm) up the sides of two 8" springform pans. Set aside.
4. In a large mixing bowl, beat the filling ingredients until smooth and well-mixed.
5. Pour the filling into the crumbed pans, dividing equally between the two.
6. Place the springform pans on top of baking sheets (to prevent leaking butter to pool at the bottom of the oven) and bake the cheesecakes for 15 minutes.
7. Lower the oven temperature to 177 C / 350 F and bake the cheesecake for another 20 minutes.
8. Remove the cheesecakes from the oven. They will be slightly liquidy in the centre but will continue to cook as it sits at room temperature. Do not over-bake.
9. Allow the cheesecakes to cool completely before serving. Store in an airtight container in the fridge.
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