Lagi2 sumber resep gak ada *sigh* ini dari hasil browsing sana sini di folder kumpulan resep Gw. Gw pakein topping bluberry biar tambah owkeh..
Work Time: 25 minutes
Chilling Time: 2 1/2 to 3 hours
Total Time: 3 to 3 1/2 hours
INGREDIENTS
2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
TOOLS
Rolling pin
Mixing bowls
Measuring spoons
9-inch springform pan
Electric mixer
Measuring cups
Rubber spatula
1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours*). (menurut Gw sih paling bagus di masukin fridge semaleman biar lebih gampang stable). Karena gue buka setelah 3,5jam juga masih kurang mantap.
BlueBerry Topping ala Ami
1. 500 ml Blueberry syrup (Gw pake blueberry syrup dari blueberry can untuk pie filling).
2. 1/2 sachet agar2 swallow warna merah.
3. 4 sendok munjung gula pasir
*)Aduk rata semua bahan dan biarkan mendidih. tunggu dingin kira2 15 menit. Lalu tuangkan perlahan2 dengan sendok ketika cheese cake sudah 3 jam di dalam kulkas. Biarkan semalaman di dalam kulkas baru lepaskan dari loyang bongkar pasang.
Hidangkan dingiiinn....
Nice n Creamy..
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