Sunday, 21 November 2010

Strawberry-topped Classic Cheesecake

Cheesecakes are always rich, solid and deliciously intense in flavor. That's why I occasionally top my cheesecake with fruits....preferably strawberries as they balance the taste of cheesecakes beautifully!! This is another simple cheesecake recipe which I usually use when I plan to top my cheesecake with fruits.

1 cup crushed digestive biscuits
4 cups/1 kg cream cheese
1 1/4 cup sugar
4 eggs
grated rind of 1 lemon
1 tsp vanilla essence

1. Press the biscuits on the aluminium foil-layered base of an 8" spring-form tin.
2. Beat the cream cheese till smooth.
3. Put the eggs in one at a time. Beat well between each egg.
4. Add the lemon rind and essence. Beat a little more to incorporate the flavors.
5. Pour into the pressed biscuit.
6. Put the prepared tin in a larger baking tray and place it in a preheated 160ÂșC oven.
7. Pour enough boiling water to come 1 inch up the sides of the tin.
8. Bake for approximately 1 1/2 hours or until the top is golden brown in color.
9. Cool in the tin.
10.Run a knife around the edge to loosen, then remove the rim of the tin.
11. Chill for about 4 hours. Decorate with strawberries just before serving.

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authorMarina Mustafa. Author of ten cookbooks.

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