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Filipino Cheesecake Recipe

14 Oct

For the crust you'll need:

  • 4 tablespoons of salt free butter
  • 2 cups of graham crackers
  • 6 tablespoons of brown sugar
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger

For the filling you'll need:

  • 1 1/2 lb of cream cheese
  • 1 cup of white sugar
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon of almond extract
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/2 ground nutmeg

For the topping you'll need:

  • 2 cups of sour cream
  • 1 tablespoon of brown sugar
  • 1 teaspoon of vanilla extract

Firstly preheat the Oven to 375 Deg F.

Melt the butter then combine with the graham crackers crumbs, brown sugar, cinnamon and ginger. Place into the fridge to cool for one hour.

In a large bowl place the cream cheese and mix gently until smooth and fluffy for 5 minutes – ensure there’s no lumps.

Now add the sugar and almond extract continue mixing for another minute.

Add one egg  into the mix ensuring that it’s blended before adding the next egg.

Add the cinnamon, ginger and nutmeg to the mixture.

Remove the springfoam pan from the fridge and spoon the mixture in to it.

Bake at 375 D F for 60 mins.

Remove from oven and leave to cool for 15 minutes.

Beat together the sour cream,  brown sugar and vanilla extract then spread over the cheesecake and bake for another 10 minutes and 375 Deg F.

Refrigerate for 6 hours before serving.

 

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