Praised be Jesus and Mary!
Coffeebean’s Chicago Cheesecake is one of my favorites because of its light, yet creamy texture.
So today, Mom and I baked our own version of Chicago cheesecake!! Nyum yum!!
We used crushed Graham crackers as base. We kept adding melted butter (about 3 tbsp) while mixing very well until it was good enough for the base. We used an 8-inch round pan, by the way.
As for the filling, here’s the formula: 2 packs of 225g cream cheese + some lemon juice (we kept adding until we’re satisfied) + 1/2 c sugar + 1 tbsp flour + some salt + 1/2 c Nestle All Purpose Cream + 1 egg yolk + 2 whole eggs. And, we kept mixing and mixing because I got the feeling that mixing well will allow air to go in and make the texture better. Haha! But, I really didn’t know if it would work.
We baked it at a preheated oven at 170 degrees for 40 minutes.
And, voila!!! Here is our yum yum yum cheesecake!!!
We found a fault on top, but the texture seems fine!
We left it at the table to cool down. Later, we’ll chill it for a few hours before eating. c”,)k
Happy baking!! Try making this with your family and it will taste even more delicious!!! Have a good time with your family this weekend!!
Kristine G. Veneracion
P.S. 9:11pm – we tasted the cheesecake after 4 hours in the fridge. It was good! …but i really wish it’s lighter. I wonder how… Less egg? More cream? Less flour? I’ll try more cream next time. 🙂