Cheesecake. Everyone loves cheesecake (lactose intolerant people aside, so sorry). This is the most easy peasy lemon squeesy baked NY style cheescake ever - now for lovers of biscut crust this is not the recipe for you - however if you are Gluten Free then it surely is!
Found in Jo Segar's recipe book it has become a staple in my family, especially around christmas time - gosh its almost upon us!
250g Cream Cheese
250g Ricotta
250g Sour cream
1 Tbsp Lemon juice (or the juice of a whole lemon - really lifes too short to measure it!)
1/4 cup of cornflour
1 cup of caster sugar
Preheat oven 160C degrees
Grease and line a 20cm springform
Put all of the ingredients in a food whiz - blend until smooth and no cream cheese lumps!
Pour into springform
Bake at 160 for hour or until golden and set - can still have a jiggle
Leave to cool in tin on a wire rack.
Serve with whipped cream and strawberries. Enjoy! Sorry no photos -it disappeared into the bellies of the postgrads before 10:30! Keep thinking foodies,
With happiness always, Fozzie!
Appolgies to those who have made this as I forgot to add the 3 eggs! You biff them in as well! ooops! Sorry
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