Desserts

Baked Lemon Cheesecake

2

This is a monster of a cheesecake! Deliciously sweet and sinfully delicious!

12
For biscuit base:
200g digestive biscuits
120g butter
For cheesecake filling:
1kg full fat cream cheese
4 eggs
300g caster sugar
100g icing sugar
3tbsp plain flour
2tsp vanilla essence
For lemon topping:
150ml tub soured cream
400g jar lemon curd
75g icing sugar
Preheat oven to 170° (160° for fan assisted oven) For the biscuit base: 1. Crush the biscuits witha rolling pin/food processor into fine crumbs 2. Melt the butter and combine well with crushed biscuits 3. Press firmly into the bottom of a 30cm springform tin, making sure you push the biscuits all the way up to the edges For the cheesecake filling: 4. Put all the cream cheese and sugar into a bowl and beat until combined (be careful not to over beat) 5. Add the eggs, beating well after each addition (if the mixture stars to curdle add a bit of icing sugar) 6. Add the vanilla essence and carefully fold in the flour (taste for sweetness-if it's not sweet enough then add some more icing sugar) 7. Grease the edges of the tin and pour this mixture over the biscuit base 8. Place tin on middle shelf if preheated oven and bake for 10 mins, then reduce the heat by 20°C and cook for a further 1 hour For lemon topping: 9. Mix jar of lemon curd with soured cream 10. Add icing sugar and beat with a balloon whisk until smooth Don't worry if the cheesecake is slightly wobbly, remove it from the oven and place on a wire rack (the centre will continue to cook in it's own heat) 11. When the cheesecake has cooled, pour over the lemon topping and refrigerate overnight
Nutritions

Calories
40

Sodium
34mg
1% DV

Fat
1g
2% DV

Protein
1g
2% DV

Carbs
6g
2% DV

Fiber
0.2g
0% DV

A pot of homemade Chicken and Rice Soup is a cozy farmhouse favorite! Made from scratch with tender chicken breasts, fresh vegetables and white rice, it's a nourishing meal that will warm you from the inside out. Add biscuits, dinner rolls, or a crusty loaf of bread to complete the satisfying, easy dinner on a chilly day.

2 bone in skin on chicken breasts
1 T canola oil
1/2 c finely diced onion
1/2 c finely diced celery
1/2 c finely diced carrots
1 clove minced garlic
1 bay leaf
2 t minced fresh thyme
2 t minced fresh rosemary
8 c chicken stock
4 c cooked white rice
2 T chopped fresh parsley
1 T fresh lemon juice
12 cups
  • Pat chicken dry with paper towels and season with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook...
    See the full directions on my site
Nutritions

Calories
7467

Sodium
8299mg
345% DV

Fat
81g
125% DV

Protein
269g
538% DV

Carbs
1348g
458% DV

Fiber
59g
238% DV

Tuna Noodle Casserole

388

Family friendly Tuna Noodle Casserole made with a simple cheddar cheese sauce and crunchy buttery Parmesan panko breadcrumbs,

Tuna Casserole:
8 ounces wide egg noodles
5 tablespoons butter (unsalted)
5 tablespoons flour
2 1/2 cups milk (2%)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried parsley
1 cup shredded sharp cheddar
1 cup shredded white cheddar
2 pouches tuna in water
1 cup frozen baby peas
Crumb Topping:
1/2 cup panko breadcrumbs
2 tablespoons butter melted
2 tablespoons grated Parmesan
1/2 teaspoon dried parsley
6
Nutritions

Calories
517

Sodium
605mg
25% DV

Fat
30g
46% DV

Protein
20g
41% DV

Carbs
38g
13% DV

Fiber
4g
18% DV
Loading more delicious recipes

Recipe of the Day

Subscribe to newsletter

My Recipe Magic © 2018 Recipe Magic, LLC.