Cheesecake: Not cake not cheese
Cheesecake: Not cake not cheese

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cheesecake: not cake not cheese. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cheesecake: Not cake not cheese is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Cheesecake: Not cake not cheese is something which I’ve loved my whole life.

Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. A cheesecake is not a pie, but surprise, it's also not a cake. I know what you're thinking, so please do read on: But it says "cake" right there in the name.

To begin with this recipe, we must first prepare a few ingredients. You can cook cheesecake: not cake not cheese using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Cheesecake: Not cake not cheese:
  1. Prepare 400 g cream cheese (full fat)
  2. Prepare 100 ml double cream
  3. Prepare 150 g biscuits (chocolate chip digestives)
  4. Prepare 3 tbs butter or margarine
  5. Get 2 tsp caster sugar
  6. Make ready 2 tsp plain flour
  7. Prepare 2 eggs

This made it very firm, but not frozen. Run a sharp knife along the inside of the cake tin to release the cake before you open the springform or remove the tin. This version is a bit richer than the version we had in Italy, incorporating mascarpone for a cheese-cake like flavor and ice cream-like texture (the cake slowly softens as you eat it, turning ultra creamy). Almond extract gives the cake an incredible flavor, which is highlighted by a layer of cherry jam on top and a super simple almond biscotti crust on bottom (I use these.

Instructions to make Cheesecake: Not cake not cheese:
  1. Take cream cheese and double cream out of the fridge beforehand for room temperature
  2. Put butter or margarine into a breakfast bowl and melt in the microwave
  3. Crush the biscuits in a sandwich bag with a rolling pin. Put crumbs into the butter bowl, add caster sugar. Mix into a paste
  4. Take 6inch springform tin and press biscuits into the base and up the sides a little until smooth with no gaps.
  5. Butter and baking paper the remainder of the sides of the tin
  6. Whisk together cream cheese, cream, flour and sugar at a high speed for 5 minutes.
  7. Add each egg and stir in gently until just combined
  8. Pre-heat Oven to 180c
  9. Pour cheesecake mix into the prepared tin and drop onto worktop until the top is flat
  10. 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.
  11. Wrap tin and cheesecake in foil and place in the fridge for 4 hours.
  12. It’s ready to remove from the tin and eat! Will save for 48 hours in fridge and flavours will develop,

STORING: This cheesecake must be stored in a cold place. Cover loosely with plastic wrap or foil. FREEZING: You can freeze the cake whole or in slices. Once chilled, remove the cake from the baking pan, slice if desired, and wrap with plastic wrap (do not add toppings). And Dear Reader, this is a pushy recipe if you like things deliciously easy!

So that’s going to wrap this up for this exceptional food cheesecake: not cake not cheese recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!