Hi, I am Joana. Today, we’re going to prepare cheesecake: not cake not cheese recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cheesecake: Not cake not cheese Recipe
Cheesecake: Not cake not cheese is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Cheesecake: Not cake not cheese is something which I’ve loved my whole life. They’re nice and they look wonderful.
To be with this particular recipe, we have to first prepare a few ingredients. You can cook cheesecake: not cake not cheese using 7 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Cheesecake: Not cake not cheese:
- Take 400 g cream cheese (full fat)
- Take 100 ml double cream
- Take 150 g biscuits (chocolate chip digestives)
- Make ready 3 tbs butter or margarine
- Take 2 tsp caster sugar
- Make ready 2 tsp plain flour
- Make ready 2 eggs
Instructions to make Cheesecake: Not cake not cheese:
- Take cream cheese and double cream out of the fridge beforehand for room temperature
- Put butter or margarine into a breakfast bowl and melt in the microwave
- Crush the biscuits in a sandwich bag with a rolling pin. Put cbs into the butter bowl, add caster sugar. Mix into a paste
- Take 6inch springform tin and press biscuits into the base and up the sides a little until smooth with no gaps.
- Butter and baking paper the remainder of the sides of the tin
- Whisk together cream cheese, cream, flour and sugar at a high speed for 5 minutes.
- Add each egg and stir in gently until just combined
- Pre-heat Oven to 180c
- Pour cheesecake mix into the prepared tin and drop onto worktop until the top is flat
- Place in hot oven for 10 minutes. Then reduce the heat to 150c and bake for 30 minutes. Turn off oven and leave the cheesecake inside with door shut for 1 - 2 hours.
- Wrap tin and cheesecake in foil and place in the fridge for 4 hours.
- It’s ready to remove from the tin and eat! Will save for 48 hours in fridge and flavours will develop,
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