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Basic Dessert Recipes:
Basic
Cheesecake Recipe
'Base' Ingredients
6oz
sweet, wholemeal or digestive
or if appropriate, ginger biscuits
3oz melted butter
Method
Crush the biscuits in a plastic bag using a rolling pin.
Work them into
the melted butter with a wooden spoon. Press the mixture into the base
of a loose-bottomed tin, allow to cool and spoon cheesecake mixture on
top.
Bases for Cheesecake may vary according to flavour and recipe.
Lemon Cheesecake Recipe
1
cup finely crushed Vanilla Wafers 3 Tbsp
sugar
3 Tbsp butter or margarine, melted
4
eggs divided
3 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar 3 Tbsp flour
1 Tbsp grated lemon peel 2 Tbsp lemon
juice
1/2 tsp vanilla 3/4 cup sugar
2 Tbsp cornstarch 1/4 cup lemon juice
Method
PREHEAT oven to 325°F if using a silver 9-inch spring form pan
(or to 300°F if using a dark non-stick 9-inch spring form pan).
Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
Bake 10 minutes.
SEPARATE 1 of the eggs. Cover and refrigerate egg yolk for later use.
Set egg white aside. Beat cream cheese, 1 cup sugar, flour, lemon peel,
2 Tbsp. juice and vanilla in large bowl with electric mixer on medium
speed until well blended. Add egg white and remaining 3 whole eggs, one
at a time, mixing on low speed after each addition just until blended.
Pour over crust.
Bake for 50 to 55 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan.
Refrigerate 4 hours or overnight.
MIX 3/4 cup sugar and cornstarch in medium saucepan, gradually stir in
1/2 cup water and 1/4 cup juice until well blended.
Bring just to boil
on medium heat, stirring constantly,
cook and stir until clear and
thickened.
Beat reserved egg yolk lightly with fork.
Stir in 2 Tbsp. of
the hot cornstarch mixture.
Return to remaining cornstarch mixture in
saucepan,
mix until well blended.
Cook 1 minute or until thickened,
stirring constantly.
Cool slightly. Spoon topping over cheesecake,
refrigerate until set. |
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