Fooooood!
One of the most favorite things in our lives. And that's why, we enjoy every part of the process that tag along with the term. Creating, Devouring, and Appreciating.
Starting with the start, here goes one of our favorite recipes, the appetizing 'New York Baked Cheesecake'.
(PS: It looks delicious, but tastes even better!)
One of the most favorite things in our lives. And that's why, we enjoy every part of the process that tag along with the term. Creating, Devouring, and Appreciating.
Starting with the start, here goes one of our favorite recipes, the appetizing 'New York Baked Cheesecake'.
(PS: It looks delicious, but tastes even better!)
Ingredients:
1. 85g/3 oz Butter
2. 175g/6 oz digestive biscuits crushed into crumbs
3. 3 eggs
4. 340g hung curd
5. 85g powdered sugar
6. 150ml fresh cream
7. juice of 1 lemon
8. 1 tablespoon cornflour (If you don't have cornflour you can use custard powder)
Oven temperature : 150C / 300F
Procedure:
1. Melt the butter in a pan on low heat. Turn off the heat and stir in the biscuit crumbs.
2. Turn on the oven. Grease the cake tin. Tip the biscuit crumbs mixture into it and press down firmly with a spoon to make the base for the cake.
3. Bake the biscuit base for 20 minutes. Meanwhile, separate the eggs in two different bowls.
4. Beat the hung curd and the egg yolks together. Mix in the sugar, cream, lemon juice and cornflour/ custard powder.
5. In a separate bowl, whisk the egg whites until they are stiff. It may take some time. Use an electric beater if you can.
6. Use a spoon and fold in the egg whites gently into the hung curd mixture until they are completely mixed in.
7. Pour the mixture onto the baked biscuit base and smooth it level. Put it in the oven and bake for 50-55 minutes.
8. After the cheesecake has been baked completely, turn off the oven but leave it inside to cool. This will stop it from cracking.
9. Once the cheesecake is completely cool you can either grate some lemon rind on top or cover the top with blueberry, raspberry or strawberry preserve.
Give your tummy a treat with this ravishing recipe and there's no need to thank me (LOL).
See ya!
-Shreya
#yusoawesom #rhetoricalquestion
1. 85g/3 oz Butter
2. 175g/6 oz digestive biscuits crushed into crumbs
3. 3 eggs
4. 340g hung curd
5. 85g powdered sugar
6. 150ml fresh cream
7. juice of 1 lemon
8. 1 tablespoon cornflour (If you don't have cornflour you can use custard powder)
Oven temperature : 150C / 300F
Procedure:
1. Melt the butter in a pan on low heat. Turn off the heat and stir in the biscuit crumbs.
2. Turn on the oven. Grease the cake tin. Tip the biscuit crumbs mixture into it and press down firmly with a spoon to make the base for the cake.
3. Bake the biscuit base for 20 minutes. Meanwhile, separate the eggs in two different bowls.
4. Beat the hung curd and the egg yolks together. Mix in the sugar, cream, lemon juice and cornflour/ custard powder.
5. In a separate bowl, whisk the egg whites until they are stiff. It may take some time. Use an electric beater if you can.
6. Use a spoon and fold in the egg whites gently into the hung curd mixture until they are completely mixed in.
7. Pour the mixture onto the baked biscuit base and smooth it level. Put it in the oven and bake for 50-55 minutes.
8. After the cheesecake has been baked completely, turn off the oven but leave it inside to cool. This will stop it from cracking.
9. Once the cheesecake is completely cool you can either grate some lemon rind on top or cover the top with blueberry, raspberry or strawberry preserve.
Give your tummy a treat with this ravishing recipe and there's no need to thank me (LOL).
See ya!
-Shreya
#yusoawesom #rhetoricalquestion