Here’s another suggestion from my Chef Kevin – why not use flour instead of digestive biscuits as your crust? Alright, that’s a good challenge, let me try… Flour,butter,sugar and egg 🙂
Flavour # 32 – Raspberry Cheesecake, this time , I made a lot of variation to give it to my dear friends. Besides, opening a can of Raspberries preserved is too much for a mini cake! It is not always easy to find the real one, so I just used a ready-made raspberry filing.
Cheesecake
Ingredients:
Crust:
1/2 cup flour
1/2 cup butter
1/3 cup sugar
1 egg yolk
Filling:
3 pkg (300 g each) Philadelphia cream cheese
2 tsp vanilla powder
1 cup sugar
3 eggs plus 1 egg yolk
1/3 cup whipping cream
1/3 cup sour cream
1/8 tsp lemon juice
a pinch of salt
3 tbsp flour
1 can raspberry filling
Pre heat oven to Mark Gas # 3
Mix flour ,butter and sugar, add egg yolk, continue mixing into uniform consistency. Press onto the pan and bake for 10 min. Set aside
Beat cream cheese, add sugar, vanilla mix thoroughly. Add one egg at a time, continue beating at medium speed until smooth.Add whipping cream,sour cream,salt and lemon juice. Pour into the prepared pan. Baked for 1 hr and cool inside the oven for another 30 minutes. Remove and let it cool for another 1 hr. Cover with foil and chill for another 4 hrs or overnight before topping.
Variations:
Ladies, this cup cake is so yummy, I only used egg whites and light Philadelphia Cream Cheese. If you want to cut some calories, try it!
Cheers,
Jamilamimi
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