Author: Unknown // Category:
Jenis Cheese Cake
Ingredient :
-
200g
digestive biscuits
-
75g
butter
, melted
-
600g
full-fat
soft cheese
-
250g
golden caster sugar
-
150g
tub
natural yogurt
-
3
medium eggs
-
finely grated zest 2 lemons, juice of 1
-
50g
plain flour
- 200g raspberries
-
icing sugar
, to decorate
How to make :
- Heat oven to 120C/100C fan/gas and line the base of a
20cm round springform tin with greaseproof paper. Crush the biscuits in
a food processor or in a food bag using a rolling pin. Tip into a bowl
with the melted butter and mix well. Push the biscuits into an even
layer into the base of the cake tin and chill until needed.
-
In a separate bowl use an electric whisk to beat the soft cheese with
the sugar. Next beat in the yoghurt then the eggs one at a time. Finally
beat in the lemon zest, lemon juice and flour. Fold through two thirds
of the raspberries crushing them very slightly so they start to bleed
into the mix then tip the mix on top of the biscuit base and smooth over
the top. Bake for 45 mins then turn off the oven, leave the cake inside
for another hour then cool at room temperature. Chill overnight. To
serve, remove from tin, scatter with remaining raspberries and dust
heavily with icing sugar.
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