The cheese cake is everyone’s favorite in my family. It is simple to bake and absolutely yummy.
For variation use strawberry, peach or mango to top the cheese cake. Here I use canned fruits in syrup, SPC brand. Recipe below will give 2 tray of cheese cakes but greedy me usually double the recipe and make 4 at one go. I usually use half digestive biscuit and half oat crunchies from the same brand.
A
300 gm biscuits (McVitie’s Digestive) - crushed or ground
125 gm melted butter
B
2 Philadelphia Creme Cheese
150gm sugar
1 egg
1 lemon - squeeze the juice
C
1 tin fruit cocktail
4 tsp agar (jelly) powder
6 tsp sugar
Method
Mix items in A, the crushed biscuit with the melted butter and press firmly into 2 round baking pan of diameter 8.5″-9.5″. Bake for about 5-7 minutes (160-180 deg Celcius).
Beat items B together with an egg-beater and pour over the baked crust. Put back in the oven for 20 to 25 minutes. Leave the cake to cool for about 5-10 minutes.
Separate the syrup from the canned fruits in C. Add agar2 powder and sugar. Stir well and boil over low fire or in the microwave oven. Arrange the cut fruits on the baked cheese cake and pour agar2 mixture just nice to cover and keep the fruits in place. Chill in the refrigerator before serving.
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