VIDEO: How to Make a Cheese Cake Using Locally Available Ingredients

By: Rogers Balamaga

It’s not everyday that one wants to prepare their own cake, save for a few special days where you want to surprise your lover or family.

A cheese cake is one of the delicious yet easy to prepare cakes because most of the ingredients are readily available.

How to Prepare



  • One and three quarter-cups Graham Cracker Crumbs (about 15 full crackers)
  • A third- cup of Jesa butter, melted
  • A quarter-cup granulated sugar
  • Half a teaspoon salt



  • 225g Cream Cheese, room temperature
  • One cup granulated sugar
  • Half cup Jesa plain yogurt, room temperature
  • Half teaspoon baking soda
  • Two teaspoons vanilla
  • Three eggs, room temperature



Making Crust

– Preheat oven to 350°F

– In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly.

– Press the mixture into the bottom and up the sides of 9-inch springform pan.

– Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake.

Making Cheesecake

– In the bowl, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.

– In a smaller bowl, mix the yogurt with the baking soda and add it to the scream mixture; mix well, scraping sides of the bowl as necessary.

– Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.

– Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.

– Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.

– Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.

– Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.

– Release the sides of the springform pan before slicing.


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