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Bermuda cheesecake
serves 6–8
ingredients
75g/3oz butter
400g/14oz caster sugar
250g/9oz digestive biscuit crumbs
500g/1lb 2oz cream cheese
75g/3oz cocoa powder
11⁄2 teaspoons vanilla essence
2 eggs
250g/9oz sour cream
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a pan, and stir in 25g/1oz of the caster sugar and the
biscuit crumbs, mixing thoroughly. Press the mixture over the bottom of a
20cm/8in round springform cake tin and chill while preparing the filling.
• Beat the cream cheese until smooth. Beat in 350g/12oz of the sugar,
then gradually add the cocoa powder, 1 teaspoon of the vanilla essence
and the eggs. When smooth, pour into the crumb crust, and bake for
35 minutes.
• Combine the sour cream with the remaining sugar and vanilla essence.
Spread the mixture over the top of the cheesecake, and bake for another
10 minutes. Remove from the oven, cool and chill overnight.
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