1: sugar 1 & 1/2 cups
2: sour cream 2 cups (room temperature)
3: eggs 6 (room temperature)
4: cream cheese 800g (room temperature)
5: unsalted butter 120g (room temperature)
6: corn flour 2 tbsp
7: vanilla essences 1 tbsp
8: lemon zest 1 tsp
9: lemon juice 1 tsp
1: blueberry 1 cup
2: sugar 2 tbsp
3: lemon juice 1 tsp
Preheat Oven 300f, 150c, Gas Mark 2.
1: grease a 10 inch springform cake tin and then cover the tin with the foil under, as this will protect against the water getting in the tin.
2: now keep paper towel in a deep baking tin and keep the cake tin on top, once the batter is ready add to the cake tin and add hot water in the deep baking tin for baking the cheese cake.
3: in a large bowl add cream cheese, butter and beat till smooth.
4: add sour cream, corn flour, lemon juice, lemon zest, vanilla, and beat till combined.
5: add eggs one at a time beating slowly till everything is combined.
6: pour it in the tin (as shown in the video).
7: bake for 2 hours 15 minutes or till tested with a tooth pick comes out clean.
8: then turn off the oven and leave the door open, let it cool slowly for 2 hours and then a hour on a table & then keep in the fridge for 6 to 7 hours.
9: now dust powder sugar on the top, you can serve as it is or with sauce of your choice.
To Make Sauce:
1: in a pan add the blueberries, sugar, lemon juice and cook and mash the berries along, cook till gets thick, on medium to high flame.
2: leave to cool.
3: serve it with the cheese cake.
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