Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cheesecake: not cake not cheese. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

This Easy Cream Cheese Cake Is Not a Cheesecake—It's Better Folding bits of cold cream cheese into cake batter means you get the tangy richness of cheesecake without the fuss. Arefi's easy recipe has become my new favorite way to get the richness and creamy, tangy flavor of a. A cheesecake is not a pie, but surprise, it's also not a cake.

Cheesecake: Not cake not cheese is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Cheesecake: Not cake not cheese is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have cheesecake: not cake not cheese using 7 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Cheesecake: Not cake not cheese:

1. Take 400 g cream cheese (full fat)
2. Make ready 100 ml double cream
3. Prepare 150 g biscuits (chocolate chip digestives)
4. Get 3 tbs butter or margarine
5. Make ready 2 tsp caster sugar
6. Get 2 tsp plain flour
7. Take 2 eggs

For the best and tastiest results, place your baked cheesecake in the refrigerator for at least four hours, but overnight is best. I have not made cheese cake in a long time ( the last time it did not set all the way through). I followed the recipe exactly as written and it was PERFECT. The only "issue" I had was with the crust.

Steps to make Cheesecake: Not cake not cheese:

1. Take cream cheese and double cream out of the fridge beforehand for room temperature
2. Put butter or margarine into a breakfast bowl and melt in the microwave
3. Crush the biscuits in a sandwich bag with a rolling pin. Put crumbs into the butter bowl, add caster sugar. Mix into a paste
4. Take 6inch springform tin and press biscuits into the base and up the sides a little until smooth with no gaps.
5. Butter and baking paper the remainder of the sides of the tin
6. Whisk together cream cheese, cream, flour and sugar at a high speed for 5 minutes.
7. Add each egg and stir in gently until just combined
8. Pre-heat Oven to 180c
9. Pour cheesecake mix into the prepared tin and drop onto worktop until the top is flat
10. Place in hot oven for 10 minutes. Then reduce the heat to 150c and bake for 30 minutes. Turn off oven and leave the cheesecake inside with door shut for 1 - 2 hours.
11. Wrap tin and cheesecake in foil and place in the fridge for 4 hours.
12. It’s ready to remove from the tin and eat! Will save for 48 hours in fridge and flavours will develop,

First of all, I will make it thicker next time. Why not call it Cream Cheesecake? Well, truth be told, while some use cream cheese to make cheesecake, many other parts of the world use actual cheese to create this one-of-a-kind dessert masterpiece. There are actual a number of cheeses that different parts of the world use to make their own version of [real] cheese cake. Exactly what I was hoping for– easy creamy delicious.

So that is going to wrap it up for this exceptional food cheesecake: not cake not cheese recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!