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How To make Australian Cheesecake
CRUST:
1 1/2 c Graham Cracker Crumbs
6 T Butter; Melted, *
1/4 c Sugar; Granulated
CHEESECAKE:
1 lb Cream Cheese
1/2 c Sugar; Granulated
3 Eggs; Large, Separated
1/4 c Unbleached Flour
1 t Lemon Rind, Grated
2 t Lemon Juice
1 t Vanilla Extract
1/2 c Heavy Cream
2 T Passion Fruit; **
* Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute ~ ~:
NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an
even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill.
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All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Check out our website:
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apricot nectar cheesecake recipe | no bake recipes | cheesecake recipes | AUSSIE GIRL CAN COOK
this is a huge 16 serve no bake cheesecake. recipe below for 8 serve too. really easy to make. if you love apricots youll love this. written recipes below.
serve 16
23cm round springform tin with baking paper
250g sweet biscuit crushed
125g butter melted
approx 405ml can apricot nectar
2 table sp gelatine
750g creamed cheese softened to room temp
1 cup caster sugar
2 table sp lemon juice
500ml thickened cream whipped
topping
405ml apricot nectar
2 table sp sugar
6 tea sp cornflour
large can apricot halves in juice
i would serve this cut in thin slice place on plate on its side add more cream to the top and drizzle more slivered almonds over the top...the cream helps cut throu the sweetness of the cheesecake.
serve 8
20 cm round springform tin with baking paper
155g plain sweet biscuit
75g butter melted
1/2 of a 405 ml can apricot nectar
1 table sp gelatine
375g cream cheese softened
1/2 cup caster sugar
1 table sp lemon juice
250ml thickened cream whipped
topping
1/2 of a 405ml can apricot nectar
1 table sp sugar
3 tea sp cornflour
1 large can apricot halves in juice
slice into 8 serves add a little cream to the side of slice sprinkle extra slivered almonds they really make it awesome.