Recipes, Insight, Theory and Every Day Management for Students, Ships Cooks, and those with an interest in Marine Catering Operations.
On my last vessel my night bakers had been making this baked cheesecake for over 4 years and it was by far our number one best seller from the sweet cabinet in the messroom. This Cheesecake was in our cake cabinet every day served with various flavored fruit pie toppings, once your crew taste it you will be committed to produce this beautiful cheesecake again and again.
You will need 4 cake or flan tins approximately 20cm to 23cm in diameter.
We have found aluminium foil to be the best way to line the cake tins for this cheesecake, but you could use greaseproof paper if you wish.
Weigh the Digestive Crumbs and Caster Sugar and melt the butter.
Add the Crumbs and Sugar to the melted butter in a mixing bowl and blend with a spoon until well mixed.
The base mixture should look uniform in colour with all the butter coating the crumbs.
Divide the crumb base between the 4 tins and press and flatten the crumb mixture with the back of a spoon until smooth and covering the base.
Chill bases for 30 minutes in the fridge until firm.
Preheat the oven to 160°C degrees
While the oven is heating weigh the filling ingredients
Put the cream cheese into a machine mixing bowl and beat until soft.
Add the sugar to the cream cheese and continue to beat scraping down to ensure a smooth lump free mix is created.
Take a little of the milk and mix with the custard powder and boil the remaining milk, as the milk comes to the boil stir in the custard powder, whisk over the heat until the custard thickens and then remove from the heat.
Remove the custard from the heat and cool slightly so as not cook the eggs we are about to add, pour the eggs one at a time as the food processer is running, You could do this stage by hand with a whisk but I find the best way to do this is to use a Robo-Coup (Food Processor) this produces smooth glossy custard.
Add the cream to the custard and egg mix.
Remove the Cream Cheese mix from the machine and add the custard to the cream cheese mixture to the cream cheese and stir in.
Return the mixing bowl to the machine and blend using a whisk attachment for a few minuets until smooth, remembering to scrap down the sides and bottom of the bowl half way through to ensure an even mix.
Once the filling is fully blended and smooth pouring liquid, remove the mixing bowl from the machine and place on the bench next to your chilled biscuit bases.
Ladle or pour the liquid filling equally onto the biscuit bases.
Tap the tins to level out the mixture.
Bake in the oven at160°C for 45 to 50 minutes. During the baking the filling will rise and puff up developing a brown skin on the top.
After the baking time is complete remove the cheesecakes from the oven and allow to cool.
As the cheesecake cools it will drop, this is normal.
Once cool, place in the fridge to chill fully.
Remove the Cheesecakes from the tins removing any foil from cheesecakes.
Remove the cheesecake from the cake tin bases if using loose or spring-clip tine and place the cheesecake on a clean chopping board. Cut the cheesecakes by dipping a knife in a jug of hot water.
Finish with a topping of your choice and whipped cream.
Garnish with cherries, nuts, mandarin segments or any fruit you have available.