Traditional cheesecake with rich texture! Yummy dessert, ideal for afternoon tea!
Perfect for 8 slices in 18cm baking pan
Prepare for Crust Baking
- use aluminum foil to wrap the springform pan
- pre heat oven with 180C
For Crust
- melt the butter with microwave, be careful not to boil it
- crunch the cracker into granular powder, leave some to be more chunky for better texture :-)
- add the sugar n butter into cracker powder. Rube n mix it thoroughly
- press the crust-mix to the bottom of the pan. Press firmly
- bake for 10-15min until golden brown
- set aside for cooling
For Filling
- cut the cream cheese to dice, beat it cube by cube until smooth
- add in sugar & flavor, then egg (1 after 1) beat it medium speed until creamy
- pour in flour and cream (both sour & heavy cream), continuous to beat
- pour the creamy filling into the springform pan
- bake for 90min 160C
Prepare the topping
- mesh the raspberry and pour into pan. Boil over medium heat, add in sugar. Can add it pinch of apple/ lemon juice for more spicy flavor. Chill in refrigerator
- set aside sour cream mixed with pinch of sugar n vanilla extract
Chilling
- top the baked cheesecake with sour cream topping
- refrigerate for at least 4 hour
Serve the cheesecake with raspberry sauce
Chilled for overnight to taste better
Use gingerbread vs Graham's cracker for more spicy feeling
Opt the sour cream with cream frache / heavy cream for lighter texture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 722 | ||
Calories from Fat: 463 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.4g | 69 % | |
Saturated Fat 28g | 140 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 236.4mg | 73 % | |
Sodium 503.2mg | 17 % | |
Potassium 290.2mg | 8 % | |
Total Carbohydrate 57.3g | 17 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 53.8g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 722
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