The Bistro’s cheesecake

Fairlady
8 servings
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Dairy

By Food24 November 03 2009
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Ingredients (10)

CRUST
200.00 g tennis biscuits — crushed
100.00 g butter — melted
FILLING
500.00 g cream cheese
4.00 eggs — extra-large
170.00 ml sugar
5.00 ml vanilla — essence
1.00 ml almond essence
TOPPING
250.00 ml sour cream
125.00 ml castor sugar
orange peel — glazed
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Method:

CRUST: Mix biscuit crumbs and melted butter together and press firmly into base and sides of a 20 cm springform pan.
FILLING: Gently blend ingredients together. Pour filling into crust and bake for 2 hours at 150 ºC. Allow cake to cool for 15 minutes.
TOPPING: Beat sour cream and mix with castor sugar. Pour over cheesecake. Bake for 1 hour. Chill before serving, topped with finely glazed orange peel.



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