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Before you jump to Chicago cheesecake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is today a lot more popular than it used to be and rightfully so. Poor diet is a leading factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. While we’re incessantly being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. People typically assume that healthy diets demand a great deal of work and will significantly alter how they live and eat. It is possible, though, to make several simple changes that can start to make a difference to our day-to-day eating habits.

The first change to make is to pay more attention to what you purchase when you do your food shopping since it is likely that you are inclined to pick up many of the things without thinking. As an example, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before purchasing? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy eating regimen.

Obviously, it’s not at all difficult to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to chicago cheesecake recipe. To cook chicago cheesecake you only need 8 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Chicago cheesecake:

1. Provide 250 g cream cheese (Philadelphia)
2. Provide 30 g salted butter includes the portion for pan brush
3. You need 1/4 cup sugar
4. Prepare 1 egg
5. Get 125 ml Sour cream
6. You need 1/2 tbsp cornstarch
7. Take 1/2 tsp vanilla extract
8. Get 1/4 tsp lemon juice

Steps to make Chicago cheesecake:

1. Cream cheese; butter; sour cream all prepared in room temperature.
2. Use aluminium foil double wrap the cake pan(6” inch round with base removable); from bottom to all side. Generously use butter to brush over the cake pan. Remains butter for mixing later
3. Preheat oven with tray of water to 150 C. Water level about 1cm.
4. Electric mixer(low volume = 1) mix the cream cheese and butter together until smooth and creamy, add sugars (increase one level volume = 2) continue mix to very smooth and creamy texture. Change back low volume for the egg mix. Tips: beside electric mixer, use spatula get all the mixture mix well.
5. Add sour cream, gently mix well. (I’ve DIY my sour cream by electric mix 100ml whipping cream for approx 1min, add 1/4tsp lemon juice n pinch of salt)to mix n whip well, keep refrigerated for 10mins to set the flavour then bring out to room temperature before use)
6. Add vanilla extract, lemon juice, and cornstarch(sieved). Just add all together to mix well.
7. Before pouring into cake pan, use spatula gently fold mix. After pouring into cake pan, lightly drop the cake pan for few times on ur kitchen top to expel the bubbles and air.
8. Carefully place cake pan into the hot water tray n bake for 50mins. Or until u see the cake turn golden colour.
9. This cake must wait it cool down, keep refrigerates for few hours, serve while it’s still cooling. Must be patience!!

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