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@dumma.id: Amerza One Set, New Collection by Dumma.ID ✨🥰

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Thursday 13 August 2026 07:03:07 GMT
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Cheesecake recipe 🍰🧀 Ingredients: 200 g digestive biscuits or graham crackers, crushed 100 g unsalted butter, melted 500 g cream cheese, softened 150 g granulated sugar 2 large eggs 200 ml sour cream 1 tsp vanilla extract 1 tbsp lemon juice 1 tbsp all-purpose flour (optional, for a firmer texture) 200 g strawberry jam 1–2 tbsp water (if needed to thin the jam) Fresh strawberries, halved (optional, for garnish) Instructions: 1. Preheat the oven to 160°C (320°F). 2. Mix the crushed biscuits with the melted butter until evenly coated. 3. Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan. 4. Bake the crust for 10 minutes, then let it cool. 5. Beat the cream cheese until smooth. 6. Add the sugar and mix until combined. 7. Beat in the eggs one at a time. 8. Mix in the sour cream, vanilla extract, lemon juice, and flour until smooth. 9. Pour the filling over the cooled crust. 10. Bake for 50–60 minutes, or until the edges are set and the center still has a slight jiggle. 11. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. 12. Refrigerate for at least 6 hours, preferably overnight. 13. Warm the strawberry jam slightly in a saucepan or microwave. 14. Stir in a little water if it’s too thick. 15. Spread the jam evenly over the chilled cheesecake. 16. Decorate with fresh strawberries if desired. 17. Slice with a warm knife for clean cuts. Store covered in the refrigerator for up to 5 days.
Cheesecake recipe 🍰🧀 Ingredients: 200 g digestive biscuits or graham crackers, crushed 100 g unsalted butter, melted 500 g cream cheese, softened 150 g granulated sugar 2 large eggs 200 ml sour cream 1 tsp vanilla extract 1 tbsp lemon juice 1 tbsp all-purpose flour (optional, for a firmer texture) 200 g strawberry jam 1–2 tbsp water (if needed to thin the jam) Fresh strawberries, halved (optional, for garnish) Instructions: 1. Preheat the oven to 160°C (320°F). 2. Mix the crushed biscuits with the melted butter until evenly coated. 3. Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan. 4. Bake the crust for 10 minutes, then let it cool. 5. Beat the cream cheese until smooth. 6. Add the sugar and mix until combined. 7. Beat in the eggs one at a time. 8. Mix in the sour cream, vanilla extract, lemon juice, and flour until smooth. 9. Pour the filling over the cooled crust. 10. Bake for 50–60 minutes, or until the edges are set and the center still has a slight jiggle. 11. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. 12. Refrigerate for at least 6 hours, preferably overnight. 13. Warm the strawberry jam slightly in a saucepan or microwave. 14. Stir in a little water if it’s too thick. 15. Spread the jam evenly over the chilled cheesecake. 16. Decorate with fresh strawberries if desired. 17. Slice with a warm knife for clean cuts. Store covered in the refrigerator for up to 5 days.
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