HI!!! I TRIED OUT A GREAT RECIPE TODAY....THIS WAS A BAKED LEMON CHEESECAKE.ORIGINALLY I WANTED TO MAKE RAKHI S CHEESECAKE WHICH HAS BEEN A GREAT HIT .UNFORTUNATELY I COULD ONLY TRY THE RECIPE OUT LATE IN THE EVENING AT WHICH POINT I REALIZED THAT I WAS OUT OF CONDENSED MILK. I HOWEVER DID HAVE YOGURT AND PHILADELPHIA CREAM CHEESE. UNFORTUNATELY I COULDENT MAKE THE RECIPE I HAD PLANNED TO DO SO BUT HAD TO TRY SOMETHING ELSE.....I FOUND THIS CHEESECAKE RECIPE IN A WOMEN S WEEKLY MAGAZINE AND WENT FOR IT AS IT SEEMED TO HAVE ALL THE INGREDIENTS THAT I HAD AT HAND. THE RESULT WAS A MOIST CREAMY CHEESECAKE WITH A LOVELY BISCUIT BASE....... I MADE SURE I KEPT THE OVEN DOOR SHUT AFTER TURNING THE OVEN OFF AND ONCE IT COOLED,I CHILLED IT IN THE FRIDGE FOR FOR 2 HOURS.......IT TURNED OUT QUITE DELICIOUS...IF I HAD ANOTHER TWO HOURS I WOULD HAVE COOLED IT FOR EVEN LONGER..........HERE GOES THE RECIPE
BAKED LEMON CHEESECAKE
INGREDIENTS
1)1 PACK DIGESTIVE BISCUITS
2)100 GRAMS BUTTER
3) 2 250 GRAM PACKETS CREAM CHEESE SOFTENED
4)250 GRAMS OF HUNG YOGURT
5)1/4 CUP LEMON JUICE
6)1/2 TSP VANILLA OR A VANILLA POD BROKEN AND SEEDS ADDED TO BATTER
7)1/2 CUP CASTOR SUGAR
8)3 EGGS LIGHTLY BEATEN
METHOD
1) LIGHTLY GREASE A 8 TO 9 INCH SPRING FORM PAN
2) COMBINE BISCUIT CRUMBS AND BUTTER IN A BOWL.
3) USING A GLASS PRESS CRUMB MIXTURE EVENLY OVER BASE AND SIDE OF TIN(I JUST LINED THE BASE WITH THE CRUMB MIX.
4) REFRIGERATE BISCUIT CRUST FOR 1 HOUR
5)BEAT EGGS AND SUGAR IN A BOWL WITH AN ELECTRIC MIXER UNTIL PALE AND THICK(6 MINS)
6)ADD CHEESE,HUNG YOGURT AND LEMON JUICE.BEAT TILL SMOOTH AND CREAMY
7)ADD VANILLA/BEAN AND MIX .
8)POUR MIXTURE INTO TIN AND BAKE AT 160 DEGREES CENTIGRADE IN THE MIDDLE RACK FOR 50 MINUTES.CHECK TO SEE IF CHEESECAKE IS DONE.IT SHOULD BE WOBBLY BUT NOT TOO HARD OR TOO BROWN.
9)CLOSE OVEN AND KEEP TIN IN OVEN FOR AN HOUR.
10) TAKE OUT AND COOL TILL IT REACHES ROOM TEMP.
11)CHILL FOR 4 HOURS OR OVERNIGHT
12)DECORATE WITH CREAM AND STRAWBERRIES IF DESIRED.
BAKED LEMON CHEESECAKE
INGREDIENTS
1)1 PACK DIGESTIVE BISCUITS
2)100 GRAMS BUTTER
3) 2 250 GRAM PACKETS CREAM CHEESE SOFTENED
4)250 GRAMS OF HUNG YOGURT
5)1/4 CUP LEMON JUICE
6)1/2 TSP VANILLA OR A VANILLA POD BROKEN AND SEEDS ADDED TO BATTER
7)1/2 CUP CASTOR SUGAR
8)3 EGGS LIGHTLY BEATEN
METHOD
1) LIGHTLY GREASE A 8 TO 9 INCH SPRING FORM PAN
2) COMBINE BISCUIT CRUMBS AND BUTTER IN A BOWL.
3) USING A GLASS PRESS CRUMB MIXTURE EVENLY OVER BASE AND SIDE OF TIN(I JUST LINED THE BASE WITH THE CRUMB MIX.
4) REFRIGERATE BISCUIT CRUST FOR 1 HOUR
5)BEAT EGGS AND SUGAR IN A BOWL WITH AN ELECTRIC MIXER UNTIL PALE AND THICK(6 MINS)
6)ADD CHEESE,HUNG YOGURT AND LEMON JUICE.BEAT TILL SMOOTH AND CREAMY
7)ADD VANILLA/BEAN AND MIX .
8)POUR MIXTURE INTO TIN AND BAKE AT 160 DEGREES CENTIGRADE IN THE MIDDLE RACK FOR 50 MINUTES.CHECK TO SEE IF CHEESECAKE IS DONE.IT SHOULD BE WOBBLY BUT NOT TOO HARD OR TOO BROWN.
9)CLOSE OVEN AND KEEP TIN IN OVEN FOR AN HOUR.
10) TAKE OUT AND COOL TILL IT REACHES ROOM TEMP.
11)CHILL FOR 4 HOURS OR OVERNIGHT
12)DECORATE WITH CREAM AND STRAWBERRIES IF DESIRED.
