Last time I made a cheese cake and it had no cheese flavor... so since then I feel scared to make it again... until I found this recipe of Donna Hay, I decided to try it again!
It is super easy :) I shared it at church, it's all gone! Now I have confidence to make it again and again :)
Instruction:
1. Preheat oven to 150°C (300°F). Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough
2. Using the back of a spoon, press the mixture into the base of a lightly greased mould lined with non-stick baking paper. Bake the base for 25 minutes or until golden and just cooked
Set aside
3. To make the filling, beat the cream cheese & ricotta well
Add in eggs, sugar, lemon juice and rind, and vanilla in a food processor and process until smooth
4. Place the cornflour and water in bowl and mix until smooth. Add the cornflour mixture to the cheese mixture and mix to combine
5. Pour over the cooked base, wrap the bottom part of the mould with aluminium foil - Prevent liquid leaks on the bottom of the oven during baking
Bake for 1 hour or until light golden and just set
Turn the oven off and allow to cool in the oven with the door closed for another 20mins
6. Refrigerate for 1 hour or until cold
7. Top with the cream to serve
Enjoy!
It is super easy :) I shared it at church, it's all gone! Now I have confidence to make it again and again :)
In the recipe, it is written that this lemon cheese cake is for 8-10 person. I served more than 10 and everyone was full.
Ingredients (8"/20cm - 9"/22cm round springform mould)
Biscuit base
1 cup all-purpose flour
1/4 cup sugar
100g butter, chopped
Filling
330g cream cheese, softened
500g ricotta
5 eggs
1 1/3 cup sugar
1/4 cup lemon juice
2 tbsp finely grated lemon rind
1/2 tsp vanilla extract
1 1/2 tbsp cornflour (cornstarch)
1 1/2 tbsp water
Decoration
1 cup single cream, whipped
Instruction:
1. Preheat oven to 150°C (300°F). Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough
2. Using the back of a spoon, press the mixture into the base of a lightly greased mould lined with non-stick baking paper. Bake the base for 25 minutes or until golden and just cooked
Set aside
3. To make the filling, beat the cream cheese & ricotta well
Add in eggs, sugar, lemon juice and rind, and vanilla in a food processor and process until smooth
4. Place the cornflour and water in bowl and mix until smooth. Add the cornflour mixture to the cheese mixture and mix to combine
5. Pour over the cooked base, wrap the bottom part of the mould with aluminium foil - Prevent liquid leaks on the bottom of the oven during baking
Bake for 1 hour or until light golden and just set
Turn the oven off and allow to cool in the oven with the door closed for another 20mins
6. Refrigerate for 1 hour or until cold
7. Top with the cream to serve
Enjoy!
No comments:
Post a Comment