French cheesecake

Yummy!!!!!!!!

This is my first attempt of baking a cheesecake.  It is quite an easy task.  Thanks to "Todd's Kitchen" (youtube). He is really good with Cheesecakes and ice cream recipes.  It is always simple, straight forward and yummy!

                  Spring is approaching and I enjoy walking around my garden at this time of the year..


Ingredients:
Base:
185g plain sweet biscuits
90gbutter, melted


Filling:
750g cream cheese, softened
2 tablespoon self-raising flour
1 tablespoon grated lemon rind
3/4 cup sour cream
2 eggs
3/4 cup caster sugar
3/4 cup milk

                                      In my backyard..


Methods:

1.  Crush up biscuits in a bowl.  Add in melted butter  and mix until all well combined.
2.  Prepare and lay parchment paper onto the Springfoam pan, greased.
3.  Place biscuits crumbs on top of the pan, using a cup firmly push it down so to get a firm base.
     Let it set in the fridge for later use.
4.  Whisk in 2 egg whites in a mixer, add sugar in batches and whisk until glossy stiff peak.  Set aside.
5.  In another clean mixing bowl, pour in cream cheese and whisk until it is nice and smooth.
6.  Whisk in sour cream, 2 yolks, all purpose flour, lemon rind and milk, one after another.
7.  Add egg whites mixture into the yolk batter and continue to whisk on high speed for another 10 seconds.
8. Bake in pre-heated oven 150 deg for about 50- 55 minutes until the top slowly turning brownish.
9. When it is done, leave it sit and cool in the oven for 30 minutes with oven door slightly open. Refrigerate for 3 hours or overnight to set.

                                          Yummy..........



Note:  A fresh make cheesecake will stay good in fridge for 5 to 6 days.  You may store in freezer for 6 to 8 months.