Ingredients for 7 inches square pan:
For the crust:
150g digestive biscuits
70g unsalted butter, melted
70g unsalted butter, melted
For the cheesecake:
500g cream cheese, at room temperature
100g sugar
1/4 tsp salt
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
500g cream cheese, at room temperature
100g sugar
1/4 tsp salt
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
200ml sour cream
75ml baileys
75ml baileys
Method:
To make the crust:
- Lined the springform pan with baking paper and wrap the bottom of the pan in a double layer of aluminum foil.
- Mix the digestive biscuits crumbs with the melted butter together in a bowl. Layer the crumbs into the springform pan evenly. Place it into the fridge while you preparing the cheesecake batter.
- Lowest a rack in the oven, preheat the oven to 160°C and put a kettle of water on to boil.
To make the cheesecake:
- Beat the cream cheese with sugar, vanilla and salt until creamier and sugar dissolve.
- Add in the eggs one at a time and mix until just combine.
- Mix in the sour cream and baileys. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into pan that lined with the digestive biscuits.
- Put a roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the pan.
- Steam bake the cheesecake for 1 hour and 30 minutes. Turn off the oven's heat leave the cheesecake in the oven for an hour.
- Then, let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and chill the cake for overnight
- At serving time, use a hot knife to potions the cakes. Enjoy!
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