April 18, 2013

Cheese Cake

Cream Cheese - 450 gm
Digestive Biscuits - 175 gm (crushed)
Butter - 75 gm
Eggs - 2
Lemon Juice of One
Caster sugar - 175 gm
Sour Cream - 225 ml
Vanilla essence -  1 tsp


  • Preheat the oven to 190'C.
  • In a mixing bowl, combine the crushed biscuits with the butter. Transfer this mixture into greased cake tin and press crumb mixture firmly over the bottom and two thirds of the way up the sides.
  • In a mixing bowl, put the cream cheese, eggs, lemon juice and 2/3rd of sugar . Beat with electric mixture at medium speed to beat the ingredients together until smooth.
  • Pour the mixture over crust and bake for 20 minutes.
  • Cool in the tin on wire rack for 15 minutes.
  • While the cheese cake is cooling, raise the oven temperature to 220"c. 
  • Blend sour cream, remaining sugar and the vanilla essence, and spread the mixture gently over the cheese filling.
  • Return the cheese cake to the oven, and bake for further 10 minutes.
  • Cool the cheese cake in the tin on a wire rack until it reaches the room temperature, then cover with a foil and chill for 6 hours or overnight.
  • Cut into slim wedges and serve.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0