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Steps to making chesses cakes

Steps to making chesses cakes. ingredients. 200g digestive biscuits 50g caster sugar 50g butter, melted 1kg cream cheese 200g caster sugar 4 eggs zest of 1 lemon 2 tablespoons freshly squeezed lemon juice 1 teaspoon vanilla extract. Step 1. 1

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Steps to making chesses cakes

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  1. Steps to making chesses cakes

  2. ingredients • 200g digestive biscuits • 50g caster sugar • 50g butter, melted • 1kg cream cheese • 200g caster sugar • 4 eggs • zest of 1 lemon • 2 tablespoons freshly squeezed lemon juice • 1 teaspoon vanilla extract

  3. Step 1 • 1 • First, prepare all of your ingredients. The cream cheese and eggs should be at room temperature, as this helps to create a uniform mixture.

  4. Step 2 • 2 • Start by preparing the digestive biscuit base. Take the biscuits and grind them into crumbs using a mortar and pestle, food processor or even a meat tenderiser! If using a food processor, process in short bursts so that your crumbs are evenly crushed and don't get too fine.

  5. Step 3 • 3 • Mix the 50g of caster sugar (or less to taste) in with the crushed biscuits. Then pour in the 50g of melted butter.

  6. Step 4 • 4 • Mix well.

  7. Step 5 • 5 • Grease a 23cm springform cake tin with a little butter. Tip the biscuit mixture into the tin, then press with the bottom of a glass to get a compact, even base.

  8. Step 6 • The result is a smooth surface, which we use as a basis for our cream cheese filling. • To make the filling, place the room temperature cream cheese in a large mixing bowl. • Lightly beat the cream cheese with an electric mixer just until creamy.

  9. Step 7 • The mixture will become more runny just by adding the sugar • Add the lemon zest, grating directly into the bowl if desired. • Add the fresh lemon juice

  10. Step 8 • Slowly tip the cheesecake mixture into the prepared tin over the biscuit base. • Smooth the surface of the mixture with a rubber spatula.

  11. Step 9 • Now place your cheesecake a preheated 180 C / Gas 4 oven for 1 hour. Do not open the oven door whilst the cheesecake is baking, otherwise the cheesecake will crack. After 1 hour of baking, turn off the oven and leave the cheesecake inside for a further 2 hours. (Resist the urge to open the oven door!) • Remove the baked cheesecake from the oven after it has been in there for a total of 3 hours.

  12. Step 10 • Take a knife and run it around the edges of the tin to prevent the cake from sticking. Carefully remove the rim. Here's where you have to resist the urge to dig in; for best results you now need to chill your cheesecake in the fridge for several hours or overnight! This makes cheesecake the perfect make-ahead dessert for a dinner party or special occasion. Check out our Cheesecake recipe collection for hundreds of gorgeous cheesecake recipes!

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