Blend cream cheese and sugar in large bowl on medium high until fluffy, about 5 minutes. Reduce speed to medium and add eggs and egg yolks 2 at a time, beating until mixed. Tip: Don't beat for too long or it incorporates too much air and the cheesecake will crack. With mixer on low, mix in sour cream, lemon zest, and vanilla. Mix and pour into crust. Bake cake for 15 minutes and then reduce oven temperature to Bake an additional 1 hour and 15 minutes. Turn off oven and open oven door.
Cake will not be completely set in center but leave in oven for 30 minutes. Remove from oven and let sit out for another hours until completely cooled. Cover with plastic wrap and chill overnight in refrigerator. Remove sides of pan by carefully running a hot knife around the edges.
Remove and place on a serving plate, then top with the remaining raspberries and drizzle over the maple syrup. Serve with a drizzle of double cream. Fun facts for kids Non-chocolate advent calendars Royal news Seasonal food calendar.
Home Recipes. We earn a commission for products purchased through some links in this article. Ingredients 1 x 23cm sponge base 1 vanilla pod Grated zest and juice of 1 lemon g caster sugar 50g corn flour g full-fat soft cream cheese 4 large eggs ml double cream g raspberries ml maple syrup. Click to rate. Frozen Espresso Zabaglione David Tanis. Raspberry Spuma David Tanis.
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