Easy To Make And Yummy Cheesecake Recipe by Khaihong281
Cooking Instructions 55 mins 1 Crush the digestive biscuits and combine with the melted butter. Lay a piece of baking sheet on the baking pan and spread the biscuit evenly on the pan. Press down hard until they form a nice and hard crust 2 Put the biscuit into the fridge while you get on with the batter 3 Combine fist the cream cheese and the sour cream. Beat it until it's just combined and add in the rest of the ingredients.(Do not overbeat the batter) 4 Take out the biscuit base and put the batter onto the base. Bake the cheesecake at 135 degree for 45 minutes. To see if it's cooked, poke a toothpick into the cheesecake. If it comes out clean, take it out of the oven and leave it to chill 5 When the cake is completely chilled, refrigerate it for at least 3 hours 6 For the finishing touch, use a hot knife to smooth out the edges of the cake. You can put some toppings. (I use Nutella sauce and blueberries) 1 Crush the digestive biscuits and combine with the melted butter. Lay a piece of baking sheet on the baking pan and spread the biscuit evenly on the pan. Press down hard until they form a nice and hard crust 1 Crush the digestive biscuits and combine with the melted butter. Lay a piece of baking sheet on the baking pan and spread the biscuit evenly on the pan. Press down hard until they form a nice and hard crust 2 Put the biscuit into the fridge while you get on with the batter 2 Put the biscuit into the fridge while you get on with the batter 3 Combine fist the cream cheese and the sour cream. Beat it until it's just combined and add in the rest of the ingredients.(Do not overbeat the batter) 3 Combine fist the cream cheese and the sour cream. Beat it until it's just combined and add in the rest of the ingredients.(Do not overbeat the batter) 4 Take out the biscuit base and put the batter onto the base. Bake the cheesecake at 135 degree for 45 minutes. To see if it's cooked, poke a toothpick into the cheesecake. If it comes out clean, take it out of the oven and leave it to chill 4 Take out the biscuit base and put the batter onto the base. Bake the cheesecake at 135 degree for 45 minutes. To see if it's cooked, poke a toothpick into the cheesecake. If it comes out clean, take it out of the oven and leave it to chill 5 When the cake is completely chilled, refrigerate it for at least 3 hours 5 When the cake is completely chilled, refrigerate it for at least 3 hours 6 For the finishing touch, use a hot knife to smooth out the edges of the cake. You can put some toppings. (I use Nutella sauce and blueberries) 6 For the finishing touch, use a hot knife to smooth out the edges of the cake. You can put some toppings. (I use Nutella sauce and blueberries) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Peach cobbler Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts Crockpot Hawaiian Chicken Crockpot pinto beans Hungarian Goulash with Noodles Easy Peach cobbler Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts Crockpot Hawaiian Chicken Crockpot pinto beans Hungarian Goulash with Noodles Easy apple cinnamon jam Chocolate Granola Abalone Ceviche baked eggs with bacon & cheese Garlic Brocolli Vickys Lemon & Dill Salmon Skewers GF DF EF SF NF Madeleine Cups Arrabita Sauce Beef Mushroom Raviolli White bread using bread machine Crispy Potato Wedges Easy apple cinnamon jam Chocolate Granola Abalone Ceviche baked eggs with bacon & cheese Garlic Brocolli Vickys Lemon & Dill Salmon Skewers GF DF EF SF NF Madeleine Cups Arrabita Sauce Beef Mushroom Raviolli White bread using bread machine Crispy Potato Wedges