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Supervisor
Elham AbolFateh

Kitchen

Blueberry and lemon baked cheesecake

Friday 25/August/2017 - 08:38 AM
Sada El Balad

Ingredients
375g cream cheese، softened
34 cup caster sugar
300ml cream
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 eggs
1 12 cups Coles Brand Australian Fresh Frozen Blueberries
Icing sugar، to dust
Fresh blueberries، to decorate (optional)
200g Scotch Finger biscuits
80g butter، melted

Directions
Preheat oven to 170C (150C fan). Spray side and base of 22cm springform pan with oil. Line base with baking paper.

In a food processor، process biscuits until they resemble fine bread crumbs. Add butter and pulse until mixture comes together. Press crumb mixture into base of pan. Refrigerate.

Wipe processor clean and add cream cheese، sugar، half of the cream، zest، juice and vanilla. Process until smooth and creamy. Add eggs، one at a time، and process in short bursts. Pour into pan، scatter over blueberries and stir gently to distribute evenly.

Bake for 1 hour; the cheesecake should still be slightly wobbly in the centre. Cool completely in oven. Refrigerate overnight.

Dust cheesecake with icing sugar and serve with remaining cream، whipped، and fresh blueberries.

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