Cheesecake is always tempting. All-time favorite. Homemade is better. Extra cheese. Oh. Sedap. Tapi tak boleh selalu makan. Resepi ni dapat dari kelas memasak I attended back in April, when I was 3 months preggie. Resepi ini sangat tahan lama. It can last for 1 month in fridge. It's worth for me to bake one.
Bahan-bahan
250gm digestive biscuits (crushed)
120gm butter (melted)
500gm cream cheese
100gm caster sugar
3 eggs
250gm whipping cream
2 tbsp cornstarch
Topping
150gm plain flour
40gm caster sugar
75gm butter
how-to
- To make base. Combine crushed biscuits and butter, press in the bottom of the cake tin. Simple aje. Dah siap base.
- Beat cream cheese, sugar and corn starch until soft and smooth. Add in eggs, one at a time, beating well after each addition. Stir in whipping cream and mix well. Pour in cheese mixture in the cake in.
- To make topping. Combine flour and sugar and rub in butter with fingers until resembles breadcrumbs. Sprinkle over the cheese mixture.
- Bake in preheated oven at 150'C for 1 hour. Cool completely and refrigerate.
