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Cheesecake: Not cake not cheese
Cheesecake: Not cake not cheese

Before you jump to Cheesecake: Not cake not cheese recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.

Healthy eating encourages a feeling of health and wellbeing. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy kinds plays a part in a more healthy feeling. A piece of pizza doesn’t have you feeling as healthy as ingesting a fresh green salad. Deciding on healthier food choices can be tough if it is snack time. Shopping for goodies can be a challenge because you have a great number of options. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting snack food.

If you’re looking for a quick snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that extra boost you need to get going. Eating on the run can easily be much healthier with wholesome chips and crackers. Whole grains are usually better than refined grains found in white bread.

You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit 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 prepare Cheesecake: Not cake not cheese:
  1. Take 400 g cream cheese (full fat)
  2. You need 100 ml double cream
  3. You need 150 g biscuits (chocolate chip digestives)
  4. Prepare 3 tbs butter or margarine
  5. Use 2 tsp caster sugar
  6. Get 2 tsp plain flour
  7. Take 2 eggs
Instructions to make Cheesecake: Not cake not cheese:
  1. Take cream cheese and double cream out of the fridge beforehand for room temperature
  2. Put butter or margarine into a breakfast bowl and melt in the microwave
  3. Crush the biscuits in a sandwich bag with a rolling pin. Put crumbs into the butter bowl, add caster sugar. Mix into a paste
  4. Take 6inch springform tin and press biscuits into the base and up the sides a little until smooth with no gaps.
  5. Butter and baking paper the remainder of the sides of the tin
  6. Whisk together cream cheese, cream, flour and sugar at a high speed for 5 minutes.
  7. Add each egg and stir in gently until just combined
  8. Pre-heat Oven to 180c
  9. Pour cheesecake mix into the prepared tin and drop onto worktop until the top is flat
  10. 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.
  11. Wrap tin and cheesecake in foil and place in the fridge for 4 hours.
  12. 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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