Lori’s Cheesecake

Sinked
 
Lori! Ow yeah, she’s my favorite foodie girl. Her cheesecake, awesome. And surprisingly, the easiest cheesecake recipe I’ve ever made. If au bain marie is not your cup of tea, this recipe is.
 
A definite keeper. A champion one.
 
Ow, before I forgot, mine was without crust and chocolate. I baked it in muffin pan, perfect as a cheesecake-to-go. Plain cheesecake, damn good.
 
Tower One Up
 
Lori’s Cheesecake
(Adapted by Riana)
 
2 cups plain crackers, crushed into crumbs
1/4 cup sugar
1/2 cup butter, melted
2-8 oz. packages of cream cheese, softened (+/- 500 gr)
1-14 oz. can sweetened condensed milk (+/- 384 gr)
3 eggs, room temperature
4 oz bittersweet/semisweet chocolate
 
Yes, It Is
 

  1. Preheat oven to 350F.
  2. Mix together cracker crumbs, sugar and melted butter until mixture is wet (or pulse in a food processor until crumbs clump together) and begins to stick together. Spread mixture evenly in a 9 inch spring-form pan and press down firmly. Bake for 10 minutes. Set aside.
  3. Reduce oven temperature to 300F.
  4. Melt chocolate into a medium sized bowl.
  5. In a large bowl, beat cream cheese until smooth. Add condensed milk and beat until smooth. Add eggs, one by one, beating each until fully incorporated. Pour 1/2 of the batter into the bowl with the melted chocolate and stir well. Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating batters.
  6.  
    Forked!
     

  7. Bake cheesecake for 50-55 minutes. It will not look totally firm when done; it will jiggle. The whole cake should jiggle evenly, though the center might be a bit looser.
  8. Cool cheesecake at room temperature for at least 1 hour before refrigerating. Refrigerate overnight or at least 4 hours.
  9. Store in refrigerator until ready to serve.

 
Serves 12
 
Tribute to Lori
 
Note:

  • The texture was a little bit different than the one baked au bain marie. It was dense, a bit crumbly and sinked in the middle. But mind you, it was NOT at all dry like it looks. It’s moist, soft, and oh-so-good.
  • The cake won’t be as tall as the batter, as the middle part will sink. Mind that before choosing your pan size.

 
One Down

23 thoughts on “Lori’s Cheesecake”

  1. maaf ya mbak riana…mau tanya, kalo ciskek ini gak di au bain marie dan dipanggang biasa, berapa lamakah memanggangnya, dan berapa derajat suhunya ??…terima kasih banyak…

    Hi, binarmata.. romantis sekali namamu🙂
    Cubak dibaca lagi resep di atas ya.. ———Riana

  2. oooh Mbak, entah dah brapa lama dakuw gak makan ciskek. Kemaren wkt pulang ke Jkt, klupaan beli (atau minta dibikinin). Di sini susah banget dpt cream cheese. heran deh.
    Kalo nemu ta coba resep ini deh.
    *cardamom tea-nya udah abis belom? Kapan2 ta bawain lagi yah.
    Mbak Ri, aku bbrp kali mo ninggalin comment di sini, udah nulis panjang… tapi krn lupa nulis email address, trus gak ke save, ilang gitu aja.

    halah, nulisnya kudu di notepad dulu kali ya.
    Hey, cardamom teanya tinggal 4 bags, itu pun diirit-irit, hahaha… ———Riana

  3. Mbak Riana, kalo 2cups plain crackers itu kira2 berapa gr yah crackersnya? 2cups sebelum di crushed atau 2 cups itu masih utuh?
    pengen bikin nih.. hehe..
    Thanks ya Mbak Ri..

    Hmmm… gimana kalo diukur aja pake cangkir kopi? hehehe.. soalnya berat crackers bisa beda-beda kan, tergantung jenis biskuit yang dipakai. ——-Riana

  4. eh salah.. maksudnya 2cups dalam keadaan udah di crushed atau masih utuh😀

    Supaya bisa diukur pake cangkit, dicrush lah.. ———Riana

  5. mbak salam kenal ya:)aku sering nich nengokin blognya tp kok lama bener egk ngisi2…oiya izin ngelink ya mbak….waktu itu minta resep newyork cheese cakenya…wah memuaskan hasilnya…yummy bgt.thx ya mbak

  6. I stumbled across your blog yesterday while searching for yummy cookie recipes. I love your food blog! I can feel your adventurous and happy spirit through your words.

    Thank you, Tracy🙂 ———Riana

  7. Assalamualaikum Mbak Riana,
    Saya suka akan blog kamu, sungguh menarik, dan buatkan saya terpaku di depan laptop saya ni, excellent, dan untuk kamu mbak riana, well done..izinkan saya linkkan blog kamu pada blog saya ya..saya lela dari Malaysia. Menarik picture kamu, kamu kelihatan seperti pro dalam menggamvil gambar, Mbak Riana, kamu guna camera apa ya? adakah camera yang kamu guna adalah camera DSLR? jika tak keberatan boleh kamu kongsi cerita tentang camera kamu yg bagus itu? Thanks..

    Kameraku keluaran jaman dahulu kala, Canon Powershot A95. Hanya pocket saja *blushing*
    Baru hendak beli DSLR, uangnya terpakai lagi, hahaha.. sekarang nunggu tabungan terisi lagi.
    Terimakasih sudah singgah🙂 ———-Riana

  8. Mbak Riana, itu bermakna kamu bagus mengendalikan camera yg kamu miliki. Saya hanya guna digital compact yg biasa, jenama SONY, model DSC-W200.
    apapun jenis camera tu, yang penting “behind the camera”, right Riana? Insyaallah kalau cukup wang, saya teringin bangat mau miliki DSLR, maybe CANON, maybe NIKON,sekarang hanya fokus pada barang yg utama dulu.

  9. Wehhh…chizkeik baru lagi🙂 *siap-siap nyontek lage*. Aku seneng banget loh mbak, liat2 resep di sini, fotonya bagus2, ada tips n trik dan meskipun cake susah, tapi kalo petunjuknya dibaca dgn seksama kok ya bisa juga. Btw, masa sih mbak kameranya pake pocket? Ahh gak percaya…fotonya bagus2 banget, pake mode manual ya *duhh…blm bisa*…

    Beneeeerrr, cuma punya pocket kok.. ———Riana

  10. Mbak Rianaaaa… seneng bisa mampir lagi ke sini…
    Are you serious Mbak, pake Canon Powershot A95 ambil gambar2nya? Gimana mbak cara set aperture dan shutter speednya? lalu super macro gitu kumaha ya caranya…

    love cheese cake..jadi ngiler.. padahal lagi fasting *hiks*

    iya bener, punyanya cuma itu🙂
    settingnya? halah, panjang nih. Apperture paling kecil (bukaan paling lebar), shutter menyesuaikan, iso rata2 pake 200 atau 50 sekalian, pake tripod, mode macro. Kameraku gak ada super macro, cuma macro biasa aja.
    Bikin buat buka puasa🙂
    ———-Riana

  11. mbak… gak ada edisi bahasanya ya?😦

    Iya gak ada. Tapi gampang kok, coba baca lagi deh, sederhana banget bikinnya tinggal dicampur semuanya aja. —Riana

  12. hi there!
    have been looking at this recipe for quite awhile…finally had a chance to bake it!
    But i did encountered some difficulties along the way,hope that you can help me in clearing some of my doubts.
    During the baking process, the cheesecakes puffed up and cracks formed.Is that how its supposed to be like?
    My cheesecakes does not jiggle when done baking,but rather seems more cakey,like a cupcake.
    looking forward to your feedback soon 🙂

    Most likely the oven was too hot and the baking was too long. It’s varied between one oven to another, so you might want to turn down the heat a little bit and shorten the baking time. ——–Riana

  13. mbak, cakenya indah sekali, fotonya juga bagus banget kayak reklame di toko roti terkenal, sangat sangat bagus, kutatap sampai tak terasa menitikkan … air liur di sudut bibir.

    Halah jeng nuniek, bisa aja🙂 ———-Riana

  14. Halo Mbak Riana, salam kenal yaaa. Udah dari bulan puasa lalu aku baca-baca blognya mbak pas nyari-nyari resep tiramisu di google, dan akhirnya ‘keracunan’ virus baking sampe sekarang, nyasar2 ke foodblog lain2nya juga, hehehe. Mabak Ri, aku penasaran sama cheesecake ini, kalo di au bain marie bisa nggak ya mbak? jadi lebih lembut ga kira-kira? apa waktu manggangnya jadi lebih lama?
    oh ya mbak, sekarang philadelphia cream cheese udah ga ada lagi ya? kemarin aku telfon tbk titan, katanya udah ga stok. yaaah, sayang banget. anyway, thanks before ya mbak ri😀

    Tentu bisa, dan ya akan lebih lembut teksturnya. Iya pasti akan lebih lama manggangnya.
    Philly stoknya up and down, tergantung kiriman dari negara asal dan proses masuk di pelabuhan. Jadi kadang banyak, kadang juga kosong lama. Pake anchor aja. Sama-sama terimakasih🙂
    ———Riana

  15. hey mbak salam kenal, mo nanya neh klo ga pake coklat bearti adonannya ga perlu di bagi dua ya mbak? thank you.

    iya gak usah, aku juga gak dibagi dua bikinnya, krn gak pake coklat. —Riana

  16. Mbak Ri… aku bikin ini kaya punya Mbak Riana,ga pake crust (ga punya crackers) n ga pake coklat. Tapi kok ya nempel di loyang gitu loh. Loyangnya kudu pake mentega dan terigu kah?
    thanks!

    olesi mentega aja, itu standard. ——————Riana

  17. mba riana, kalo bakarnya pake baking cup bisa kan ya? terimakasiiiiihhhhh…

    Bisaaaaaa…. nanti rada basah hasilnya, tapi tetep bisa. Ya kertasnya jadi rada basah🙂 Aduh, jadi pengen bikin. Gampang dan enak! ———-Riana

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