Been wanting to post this in this blog for ages but never had the time. Now I am making the time as I am waiting for my cheesecake to bake in the oven.
Today, I baked my cheesecake a little differently.
Instead of using Digestive or Marie, I used 14 pieces of IKO biscuits - a mixture of the oatmeal biscuits and the ones that have pumpkin seeds in them. Used also about a third of a 250gm butter and 1 tbsp brown sugar as base.
500gm Philadelphia Cream Cheese + 1/3 cup and 1 extra spoon of sugar, still 2 eggs, 150ml apple yogurt (Dutch lady) and 3 spoons of lemon juice.
I reduced the sugar coz this yogurt is sweeter and increased the lemon juice coz the yogurt's not as sour as the original flavored one.
Had to improvise coz my plain yogurt has expired and I didn't want people having stomach ache or worse just because I wanted to save the yogurt.
Anyway, here's the original recipe:
Here are the ingredients:
Biscuit base:
1 cup crushed Marie biscuits (that's about 12-13 pieces) OR you can use digestive biscuits and reduce the sugar
1/3 to 1/2 cup melted butter
1 tbsp brown sugar
250 gm x 2 Philadelphia Cream Cheese + 1/2 cup sugar
2 eggs
1 container plain yogurt (150 ml)
1 tbsp lemon juice
For the base, crush 12 to 13 pieces of Marie biscuits, they don't have to be very fine. Then add melted butter and 1 tbsp brown sugar to the biscuit crumbs. Mix well, then press evenly in a 7 in" cake tin with a fork.Then, cream the cream cheese with 1/2 cup sugar until light and fluffy. Add in the egg one by one, then the yogurt and lastly the lemon juice. Pour onto biscuit base and put into a preheated oven at 180 deg C for 45 minutes. Then cover with foil paper and bake for another 15 to 30 minutes.
Try it. It's my hubby's fave cheesecake
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