Baked Lemon Cheesecake
Serves 10
250g plain biscuit crumbs
2 teaspoons nutmeg
125g melted butter
250ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
how to make it;
1. Crush biscuits 5-6 at a time using the ‘pulse ’ button until crumbled. Remove jug from base and shake biscuits if necessary. Combine the nutmeg, melted butter and biscuit crumbs in a bowl; mix well. Press crumb mixture into the base and sides of a greased 20cm springform pan. Place on a baking tray and refrigerate for 30 minutes.
2. Place cream, eggs, sugar, rind, juice and half of the cream cheese in blender.
3. Blend on speed 3 for 30 seconds. With the motor still running, remove the ingredient cup from the lid and drop in the remaining cubes of cream cheese one at a time, until the mixture is smooth.
4. Pour filling into crust and bake in oven at 160°c for approximately 50 minutes or until firm. Cool in oven with door ajar. Refrigerate for several
Serves 10
250g plain biscuit crumbs
2 teaspoons nutmeg
125g melted butter
250ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
how to make it;
1. Crush biscuits 5-6 at a time using the ‘pulse ’ button until crumbled. Remove jug from base and shake biscuits if necessary. Combine the nutmeg, melted butter and biscuit crumbs in a bowl; mix well. Press crumb mixture into the base and sides of a greased 20cm springform pan. Place on a baking tray and refrigerate for 30 minutes.
2. Place cream, eggs, sugar, rind, juice and half of the cream cheese in blender.
3. Blend on speed 3 for 30 seconds. With the motor still running, remove the ingredient cup from the lid and drop in the remaining cubes of cream cheese one at a time, until the mixture is smooth.
4. Pour filling into crust and bake in oven at 160°c for approximately 50 minutes or until firm. Cool in oven with door ajar. Refrigerate for several
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