130 gm digestive biscuits
50 gm butter
500 gm cream cheese - at room temperature
3/4 cup soured cream
140 gm sugar
1 tbsp lemon juice
Place biscuits inside a plastic bag and crush with a rolling pin. Line a round baking pan with waxed paper.
Mix well butter and biscuits and press firmly into the base of the tin using a glass. Chill in the refrigerator for 30 minutes.
Beat cream cheese with an electric mixer until creamy. Add soured cream, sugar, lemon juice and eggs. Continue to beat until smooth.
Pour the cheese mixture over the biscuit base. Place the tin in a baking tray filled with 1 cup of water. Bake in an oven preheated to 160 degrees C for 80 minutes or until golden brown. Cool in the tin.
Remove the cake and chill in the refrigerator overnight before serving.
Source: Delightful Cakes and Biscuits 2
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