Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, cheesecake: not cake not cheese. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
But it says "cake" right there in the name. And yet Boston cream pie has the word "pie" in it, and Boston cream pie is a cake. It turns out language is inconsistent!
Cheesecake: Not cake not cheese is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Cheesecake: Not cake not cheese is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have cheesecake: not cake not cheese using 7 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Cheesecake: Not cake not cheese:
- Prepare 400 g cream cheese (full fat)
- Get 100 ml double cream
- Get 150 g biscuits (chocolate chip digestives)
- Prepare 3 tbs butter or margarine
- Take 2 tsp caster sugar
- Prepare 2 tsp plain flour
- Prepare 2 eggs
A fast and easy No Bake Cheesecake with a graham cracker crumb crust and a creamy smooth cheesecake filling. But don't worry, this cheesecake still has that rich and tangy flavor of cream cheese, and it is still smooth and creamy. The difference is that it does not contain. Cheesecake originated as a cake but has since morphed into something else (custard, tart, pie, ect.).
Steps to make Cheesecake: Not cake not cheese:
- Take cream cheese and double cream out of the fridge beforehand for room temperature
- Put butter or margarine into a breakfast bowl and melt in the microwave
- Crush the biscuits in a sandwich bag with a rolling pin. Put crumbs into the butter bowl, add caster sugar. Mix into a paste
- Take 6inch springform tin and press biscuits into the base and up the sides a little until smooth with no gaps.
- Butter and baking paper the remainder of the sides of the tin
- Whisk together cream cheese, cream, flour and sugar at a high speed for 5 minutes.
- Add each egg and stir in gently until just combined
- Pre-heat Oven to 180c
- Pour cheesecake mix into the prepared tin and drop onto worktop until the top is flat
- Place in hot oven for 10 minutes. Then reduce the heat to 150c and bake for 30 minutes. Turn off oven and leave the cheesecake inside with door shut for 1 - 2 hours.
- Wrap tin and cheesecake in foil and place in the fridge for 4 hours.
- It’s ready to remove from the tin and eat! Will save for 48 hours in fridge and flavours will develop,
Cheesecake originated in ancient Greece and it was a cake with ground cheese in it. The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy this Cotton Cheesecake / Japanese Cheesecake recipe as much as I do. Please note this recipe can be a bit tricky. Watch the video and follow the steps exactly.
So that is going to wrap it up for this exceptional food cheesecake: not cake not cheese recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
