|
材料：1 x 250g pkt plain sweet biscuits ( Arnott's ) 125g unsalted butter, melted 500g cream cheese, 300g Condensed milk 1/2 cup caster sugar 1/2 tsp vanilla extract 2 tsp finely grated lemon rind 1 tbs plain flour 4 eggs 1 x 300ml sour cream 1 table spoon icing surgar 120g fresh raspberries & blueberries
步骤： Preheat oven to 160°C. Line the base of a 23cm baking pan with non-stick baking paper.
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the pan. Use glass or cup to press the biscuit mixture firmly over the base and side of pan, leaving 1cm at the top of the pan. place in the fridge to chill at least 30 minutes.
Meanwhile, use an electric beater to beat the cream cheese, milk, sugar, vanilla and lemon rind in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined.
Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 11/2 hours or until just set in the centre. Turn oven off & then leave the cheesecake in oven with the door ajar for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge to chill at least 4 hours. Top the cheesecake with fresh berries & icing surgar or top with any fruit in season.
| 
发表于 2012-12-6 17:53:53
分享
收藏
