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“This cheesecake recipe that I experimented when I am working in one of the Food Chain abroad. It has a creamy taste that stick to your palate. Top with your favorite pie fillings; blueberry and strawberry.”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
12 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. • crush the biscuits in a blender until powdered.
  2. • preheat oven to 175c. melt the butter and mix in the biscuits.
  3. • squeeze or put in a baking pan and put in the freezer.
  4. • in the blender, add the sugar & eggs first then blend for i minute.
  5. • add the cream cheese & lemon juice and mix it in the blender together for at least 2 minutes.
  6. • cover the baking pan with aluminum foil on top & fold it up to 1 cm only. grease the pan first.
  7. • put in the oven for 30 – 35 minutes.
  8. • keep outside to cool down for an hour before putting in the freezer or overnight.
  9. • open the pan, put it on a flat plate & cut into triangles while frozen to get the shape.
  10. note: top with strawberry or blueberry pie filling.

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