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- Ingredients
- Recipe
- Cornstarch Biscuit Pack1 unit(s)
- Cold butter90 g
- Brown sugar1/2 cup
- Cinnamon to taste
- Egg3 unit(s)
- Cream cheese600 g
- Sugar150 g
- Vanilla essence1.5 tablespoon
- Lemon1/2 unit(s)
- Jelly1 unit(s)
- Pour the cornstarch biscuit into a container and grind it until it resembles flour. It is my taste, however, to leave it slightly chunky.
- Mix with the biscuit, butter, brown sugar and cinnamon.
- Mix until a homogeneous mass.
- Put the dough in a false bottom form.
- With the help of a spoon, press the dough against the shape until it is smooth.
- Take the mold with the dough to the fridge.
- Place the eggs in the mixer until the white and yolk are mixed.
- Add the cream cheese, and beat on low speed until it is fully incorporated into the egg.
- Add, in this order, sugar, vanilla essence and lemon to the mixture.
- Beat the mixture on low speed for 20 minutes.
- Remove the form with the dough from the fridge and pour the mixture, from the mixer, over the dough.
- Place the recreta in the oven at 180 degrees for 40 minutes.
- Place in the fridge until the cheesecake has a resistant surface.
- Pour over the cheesecake a jam of your choice (recipes coming soon on my profile).
- Place the cheesecake with jam in the fridge until it cools down. Serve ice cream.
- Bon appetit :)
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