7 November 2008
Mummy's new venture in the kitchen.. A strawberry cheesecake.. Yummy!
To daddy, pretend this is your birthday cake, alright! hehehe...
Mummy's new venture in the kitchen.. A strawberry cheesecake.. Yummy!
To daddy, pretend this is your birthday cake, alright! hehehe...
Here's the recipe... Try it out!
INGREDIENTS
250 gm finely ground biscuits (Marie or shortbread)
60 gm melted butter
190 gm strawberries
3 gm cornstarch
336 gm cream cheese
(or a mixture of cream cheese and mascarpone)
1/2 can or 7 oz sweetened condensed milk
20 ml lemon juice
2 eggs
DIRECTIONS
Mix biscuits with the melted butter. Press onto the bottom of a springform pan and refrigerate.
In a blender or food processor, combine strawberries and cornstarch until smooth. Pour into a saucepan; bring to boil. Stir for 2 minutes.
Preheat oven to 150 C.
In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low until just combined.
Pour half of the mixture over crust. Drop half of the strawberry sauce by 1/2 teaspoonfuls onto the cream cheese layer. Pour in the remaining mixture (carefully). Drop the remaining strawberry sauce on top.
Bake for about 45-50 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool for another 1 hour. Then, refrigerate overnight.
INGREDIENTS
250 gm finely ground biscuits (Marie or shortbread)
60 gm melted butter
190 gm strawberries
3 gm cornstarch
336 gm cream cheese
(or a mixture of cream cheese and mascarpone)
1/2 can or 7 oz sweetened condensed milk
20 ml lemon juice
2 eggs
DIRECTIONS
Mix biscuits with the melted butter. Press onto the bottom of a springform pan and refrigerate.
In a blender or food processor, combine strawberries and cornstarch until smooth. Pour into a saucepan; bring to boil. Stir for 2 minutes.
Preheat oven to 150 C.
In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low until just combined.
Pour half of the mixture over crust. Drop half of the strawberry sauce by 1/2 teaspoonfuls onto the cream cheese layer. Pour in the remaining mixture (carefully). Drop the remaining strawberry sauce on top.
Bake for about 45-50 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool for another 1 hour. Then, refrigerate overnight.
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