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A wonderfully simple and stylish New York-style baked cheesecake. This recipe has no base, resulting in a light yet rich dessert, beautifully scented with lemon zest and studded with fresh, tart raspberries for an impressive finish.
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Whisk softened cream cheese and sugar until creamy. → Gradually whisk in beaten eggs, followed by flour. → Gently fold in lemon zest and fresh raspberries. → Pour into a buttered springform tin, tap to remove air, and bake at 180°C for 35-40 minutes. → Cool, release from the tin, and garnish with more raspberries.
Whisk softened cream cheese and sugar until creamy. → Gradually whisk in beaten eggs, followed by flour. → Gently fold in lemon zest and fresh raspberries. → Pour into a buttered springform tin, tap to remove air, and bake at 180°C for 35-40 minutes. → Cool, release from the tin, and garnish with more raspberries.
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Ensure the cream cheese is at room temperature before you start. Leaving it out for 5-10 minutes makes it much easier to whisk into a smooth consistency.
This is a New York-style cheesecake, which traditionally has no biscuit base, making it lighter.
Tapping the cake tin on the counter before baking is a crucial step to prevent holes from forming in the finished cheesecake and to ensure the fruit is evenly distributed.
The cheesecake is ready when it has a beautiful golden color on top and has slightly puffed up like a soufflé.
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