I {HEART} RAINBOW CHEESECAKE! Oh how gorgeous is this cheesecake! I have always loved cheesecake but I LOVE this cheesecake! It is not only looked beautiful but it also tasted beautiful! Recipe posted in the blog :)
If you read my blog regularly then you know I always bake cheesecakes. I've been adventurous & tried to make various desserts & cakes in the past two months. I've enjoyed baking & eating, also taking nice food photos. I then left the cakes & food to my family & friends, my mum didn't like some of them unfortunately. So, I decided to cheer her up with her all time favourite - a cheesecake! This is a classic baked cheesecake but it's amazing! Smooth & creamy yet tangy & refreshing. You'll love it! Recipe (6" round): adapted from here (Chinese) Crust 75 g caramelised biscuit crumbs 30 g Ameretti biscuit crumbs 25 g unsalted butter, melted Mix the ingredients & bake in an oven at 150C for 15 min. After cooling, press into a 6" springform pan. Cheesecake Filling 200 g cream cheese 180 g sour cream 70 g sugar 2 eggs 2 tbsp + 1 tsp cornstarch 1/2 lemon, zest only & finely ground Preheat oven to 170C & butter the pan. In a large bowl, beat the cream cheese with sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in sour cream, stir until smooth. Sieve in cornstarch & mix well. Sieve through the batter. Add in the lemon zest, mix well. Pour into the prepared pan & bake for 60 min at a lower shelf. Topping 90 g sour cream 12 g sugar 1/2 lemon, juice Mix all ingredients & set aside for use. Assembling Remove the cheesecake from oven & let it cool down until the centre sinks. Spread the topping on top of the cheesecake. Return to the oven & bake at 150C for 10 min. Remove from the oven, let it cool in the pan. Refrigerate overnight before serving.
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