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Before you jump to Cheesecake: Not cake not cheese recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
Until fairly recently anyone who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen is a good place to begin saving energy by going more green.
Let us begin with something quite simple, changing the light bulbs. Obviously you shouldn’t confine this to only the kitchen. Compact fluorescent lightbulbs are energy-savers, and you should use them instead of incandescent lights. These bulbs are energy-efficient which means electricity consumption is lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. One of the pluses is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will end up at a landfill site. It goes further than simply swapping the lights, though; turning off lights that aren’t needed is another good thing to do. The kitchen lights in particular are often left on the entire day, just because the family tends to spend a lot of time there. And it’s not restricted to the kitchen, it goes on in other parts of the house as well. Do an exercise if you like; check out the quantity of electricity you can save by turning the lights off when you don’t need them.
As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not that tough. It’s concerning being practical, most of the time.
We hope you got insight from reading it, now let’s go back to cheesecake: not cake not cheese recipe. You can have cheesecake: not cake not cheese using 7 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to cook Cheesecake: Not cake not cheese:
- Provide 400 g cream cheese (full fat)
- Provide 100 ml double cream
- Take 150 g biscuits (chocolate chip digestives)
- Provide 3 tbs butter or margarine
- Provide 2 tsp caster sugar
- Prepare 2 tsp plain flour
- Take 2 eggs
Instructions to make Cheesecake: Not cake not cheese:
- Take cream cheese and double cream out of the fridge beforehand for room temperature
- Put butter or margarine into a breakfast bowl and melt in the microwave
- Crush the biscuits in a sandwich bag with a rolling pin. Put crumbs into the butter bowl, add caster sugar. Mix into a paste
- Take 6inch springform tin and press biscuits into the base and up the sides a little until smooth with no gaps.
- Butter and baking paper the remainder of the sides of the tin
- Whisk together cream cheese, cream, flour and sugar at a high speed for 5 minutes.
- Add each egg and stir in gently until just combined
- Pre-heat Oven to 180c
- Pour cheesecake mix into the prepared tin and drop onto worktop until the top is flat
- Place in hot oven for 10 minutes. Then reduce the heat to 150c and bake for 30 minutes. Turn off oven and leave the cheesecake inside with door shut for 1 - 2 hours.
- Wrap tin and cheesecake in foil and place in the fridge for 4 hours.
- It’s ready to remove from the tin and eat! Will save for 48 hours in fridge and flavours will develop,
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