Ingredients
1x200 gm tennis biscuits or digestive biscuits
85 gm melted butter
500 gm cream cheese
250 ml/1 cup sour cream
1/2 cup castor sugar
2 tsp vanilla essence
2 large eggs
2 tbsp cake wheat/all purpose flour
300 gm white chocolate
PREPARATIONS
Preheat oven to 160 degrees Celsius Line the base of a 20cm springform pan with baking paper.Cover the bottom and sides of the pan with tinfoil. Set aside. Place the biscuits in a food processor and process until the biscuits resembles fine breadcrumbs. Mix in the melted butter. Press
the biscuit crumbs into the lined pan, using the back of a measuring
cup or spatula. You can press some onto the sides of the pan.
Refrigerate whilst preparing the filling. Place
the chocolate in a microwave safe bowl and heat for 30 seconds at a
time. Until completely melted. Stir until smooth and allow to cool. Beat the cream cheese and sugar until creamy. Mix in the eggs and vanilla essence. Mix in the sour cream, flour and chocolate. Do not over mix. Pour the filling into the biscuit base. Place the cheesecake in a roasting pan. Half fill the roasting pan with hot water. Bake
at 160 degrees Celsius for 55 minutes or until slightly brown. The
center will be slightly wobbly. Switch off the oven and leave the door
slightly ajar, using a wooden spoon. After
an hour remove the cheesecake and allow it to cool completely. You can
remove the baking paper, gently at this stage and place the cheesecake
on another tray. However, I have refrigerated mine with the baking paper
and it was fine. Refrigerate for 4 hours or preferably overnight. You can decorate with whipped cream and berries or cherries.
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