Tuesday, August 6, 2019


adapted from :
makes :    6

Ingredients :

250  gm  cream cheese,  at room temperature
65  gm  Dairy whipping cream
55  gm  caster sugar
2  large  eggs  +  1  egg yolk
1  tsp.  lemon zest
1  tsp.  lemon juice
1  tsp.  vanilla extract
2  tbsp.  plain flour
100  gm  blueberry filling  (me :   strawberry filling)

Instructions :

1)  Preheat oven to 160'C.  Line muffin pan with 6 paper cases.  (me :   12 pcs).

2)  Beat cream cheese and sugar at low speed.  Gradually add in whipping cream and beat the cream cheese at medium speed to smooth and creamy.  Add lemon zest, lemon juice and vanilla extract, mix well.

3)  Add eggs one at a time, beating well after each addition until just combined at low speed.  Lastly add 2 tablespoons of plain flour into it and mix well.

4)  Divide cream cheese mixture evenly into prepared cases.  Bake in 'water-bath' for 20 minutes or just until set.  Set aside to cool completely.

5)  Warm up the blueberry or strawberry filling.  Top cheesecake with blueberry/strawberry filling over it and place in the refrigerator to chill for at least 2 hours.  Decorate the cake as desired before serving.
Enjoy !!!

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