Recipe
1 1/2 cup digestive biscuit 2 table spoon castor sugar
5 table spoon of salted butter
Smashed the biscuit into crumb and add sugar and melted butter mix all together. Pour into 8" pan and bake at preheated oven at 170c for 8 minutes.
24oz tatura cream cheese
1/2 cup of sour cream
3/4 cup of granulated sugar
1/2 tea spoon of vanilla essence
Lemon zest
3 medium size eggs
2 1/4 tablespoon of all purpose flour
1/4 salt
Raspberry jam and strawberry to decorate after baking
1/2 cup of sour cream
3/4 cup of granulated sugar
1/2 tea spoon of vanilla essence
Lemon zest
3 medium size eggs
2 1/4 tablespoon of all purpose flour
1/4 salt
Raspberry jam and strawberry to decorate after baking
Preheated oven at 170c
1. Beat cream cheese and sour cream for 2minutes, then add vanilla essence, lemon zest and eggs and beat for another 2 minutes.
2. Add sugar, salt and flour and mix until the batter is smooth for about 1 minute.
3. Pour the batter into the pan and bake it for 1 hour and 15minutes (time depending on ur oven temperature as each oven is different, off it when u see the side of the cake is starting to off a bit from pan) using water bath method. Wrap the pan for at least 2-3 layers to avoid water entering the pan.
4. After finish baking open the oven door a bit and let it sit inside until it's half cool before taking out to avoid crack. I left it inside the oven for about 20 minutes and outside of fridge for 1 hour.
5. Decorate it as you wish. Put it into the fridge overnight before serving.
Enjoy baking.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10155388744472985&set=pcb.1837735159820744&type=3
Credit: Kun Looi
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-recipe-cheesecake.html
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