@tidying.tastes: CRUST 125g butter at room temperature 50g (60ml) white sugar 1 egg 175g (300ml) cake flour 2ml baking powder pinch of salt ⚡️FILLING 1 container (250g) cream cheese 120g (150ml) white sugar 25 ml cake flour 4 eggs 500ml milk juice of half a lemon 5ml vanilla flavoring a pinch of cinnamon ⚡️CRUST METHOD Cream the butter and sugar. Add the egg and beat well. Sift the flour, baking powder and salt together and beat in. ...A little bit of the egg mixture. Spread the batter on the tree and against the wall of a 23cm diameter and 7.5cm deep springform pan Chill the crust for an hour in the refrigerator. ⚡️FILLING METHOD Preheat the oven to 180 °C. Beat the cream cheese until light. Beat in the sugar a little at a time and then the flour. Beat in the eggs one at a time, beating well after each addition. Gradually beat in the milk, then the juice and flavouring. Pour the filling into the raw crust, sprinkle with cinnamon and bake for 55 – 60 minutes. Test for doneness by inserting a knife into the centre. If the knife comes out clean, the cheesecake can be removed from the oven. Let the cheesecake cool in the pan. Place it – still in the pan – in the fridge and chill overnight. Carefully remove the sides and the tree from the pan and place the cake on a serving plate. Makes 1 medium cake.🥳 #cheesecake #Recipe #EasyRecipe #ComfortFood #dessert

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Monday 21 September 2026 13:25:52 GMT