Cheesecake

This is the first time I am making a cheesecake.I did innumerable antics while making this cake.You see, the original recipe requires cream cheese and ricotta cheese.But as usual it isn't available here.I thought maybe making some would be nice.But the other day I was making mascarpone cheese and it didn't quite turn out quite well.I overcooked them.So, I decided that making cream cheese was not a good idea.Then, my close
friend,who also gave me the recipe, told me that I should use cheddar cheese instead.She said that it tastesgood with condensed milk.That is quite true.This cheesecake would have been really good if someone with slightly more common sense than me had made it.

So when she said I should use cheddar cheese, instead of using my common sense and understanding that I must shred the cheese,I merely added cheese slices.The result was that I couldn't get a smooth mixture.And in order counteract it I did an ever hilarious antic, I actually used a mixer grinder and smoothened the mixture.Imagine blending a cake batter.Well,I did get the cheese blended.But the batter I obtained obviously had a lot of bubbles in it and the recipe repeatedly says that the batter must not have bubbles in it.Well,that didn't affect the cheesecake much, I think.I should have added a bit more condensed milk.because the cake has a bit of sour taste in it.But it makes the cake different.I must say that despite these hilarious antics of mine the cake turned out well.I wouldn't say elegant,but it tastes quite good.I think it would be better with ice cream.What do you usually eat it with?I'm new to the cheesecake arena.So, maybe you have better idea about what to eat it with.Here I am giving the original recipe.But I used cheddar cheese-300gm and cheese slices-300gm.I also used condensed milk.

• 330g cream cheese, softened
• 500g ricotta
•  4 eggs
• 1⅓ cups (295g) caster (superfine) sugar
•  ¼ cup (60ml) lemon juice
• 1 tablespoon grated lemon rind
• ½ teaspoon vanilla extract
• 1½ tablespoons cornflour (cornstarch)
• 1½ tablespoons water

base

• ⅓ cup (40g) almond meal (ground almonds)
• ¾ cup (105g) plain (all-purpose) flour
• ¼ cup (55g) caster (superfine) sugar
•  90g butter, chopped

Preheat oven to 150°C (350°F). To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms. Line the base of a lightly greased 20cm-round springform tin with non-stick baking paper. Using the back of a spoon, press the mixture into the base. Bake for 15 minutes or until light golden. Set aside. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and rind and vanilla in the bowl of a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth. Lightly grease the sides of the tin and pour the filling over the base. Tap the tin lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries. Serves 10.