Cheesecake has always been my weakness - ever since I was in the US - whether it's the first cheesecake I ever ate at the Cheesecake Factory over 10 years ago or at Serendipity 3 or at the numerous cafe's after a lazy Sunday brunch... I just could never get enough of them but some of them were sometimes overly dense and do not have a lightness about them.
I have been waiting to find a great recipe that put to good use my 1000Rs of Philadelpia Cream Cheese - a winner of a recipe that would be wiped clean out of it's box and here is surely a winner. I made this for my father-in-law's Birthday and my son couldn't keep his hands off this cake. I did a lot of research on the recipes for over a month and couldn't find a recipe that I thought was perfect... so I used a combo or a couple of recipes. The other issue was whether I should add flour or not to the cheesecake so it doesn't crack - most people advised to add a bit but mine did crack 'coz of a couple of mistakes I made - so I had to cover it up with a chocolate ganache. Again, there was a lot of debate on the water bath - I wrapped my springform multiple times with foil but didn't have the guts to dunk it in a water bath for fear of spoiling my very expensive cheesecake and causing a soggy base... so I baked it without one and was very impressed with the results. I used a modified version of Nigella's Passionfruit Cheesecake recipe eventually tweaking it about a bit.
You can feel free to e-mail me for the recipes or tips or place an order for the same. This is one cake that won't last till the end and almost finished by 5 adults and a toddler!