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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This cheesecake recipe that I experimented when I am working in one of the Food Chain abroad. It has a creamy taste that stick to your palate. Top with your favorite pie fillings; blueberry and strawberry. Ingredients:
100 g tea biscuits |
100 g unsalted butter |
690 g cream cheese |
310 refined sugar |
3 pieces eggs |
2 tablespoons fresh lemon juice |
strawberries or blueberry pie filling |
Directions:
1. • crush the biscuits in a blender until powdered.
2. • preheat oven to 175c. melt the butter and mix in the biscuits.
3. • squeeze or put in a baking pan and put in the freezer.
4. • in the blender, add the sugar & eggs first then blend for i minute.
5. • add the cream cheese & lemon juice and mix it in the blender together for at least 2 minutes.
6. • cover the baking pan with aluminum foil on top & fold it up to 1 cm only. grease the pan first.
7. • put in the oven for 30 – 35 minutes.
8. • keep outside to cool down for an hour before putting in the freezer or overnight.
9. • open the pan, put it on a flat plate & cut into triangles while frozen to get the shape.
10. note: top with strawberry or blueberry pie filling.
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