 |
| Cheesecake |
Ingredients
896 g cream cheese
300 g white sugar
180 ml milk
4 eggs
230 g sour cream
15 ml vanilla extract
30 g white flour
Cooking Instructions
Blend well it all together, adding eggs one at a time, pour over crumb base - use 9 inch (20cm) 3 inch deep pan.
Preheate oven at 170C. Bake with the pan sitting in a bath of hot water to stop cheesecake drying out as it cooks. For one hour.
Optional extras: Add Cinamon and . Twenty-five cup sugar to biscuit crust.
Sour cream topping: 230 g sour cream, two tbs sugar, vanilla sachet - combine, one hour later spread over baked cake after letting it cool for ten minutes. Then back into the oven (still at 170C) for ten minutes to set it.
When finished leave the cake in the oven with the door closed for 3 hours to cool slowly and avoid cracking. Chill before serving.
|
|
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|
