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Pumpkin Cheesecake:
Crust:
250g Digestives/Graham Crackers
130g Butter (Melted)
4Tbsp Brown Sugar
1/2 tsp Pumpkin Spice (i used a premade mix)
Cheesecake:
600g Cream Cheese
300g White Sugar
3 Eggs
7tbsp Plain Flour
1tsp Lemon Juice
1 Cup/230ml Double Cream
1/2 Tin/210g Pureed Pumpkin
1 tsp Pumpkin Spice
1tsp Vanilla Extract
- Preheat oven to 170°C
- For the crust, use a rolling pin or food processor to crush the biscuits to a course powder. Mix together with the butter and sugar and press the mixture into a baking tin.
- bake the crust for 10 minutes in the preheated oven
For the cheesecake
- whisk together the cream cheese and sugar until smooth then whisk through the cream, vanilla extract and lemon juice.
- add the eggs one at a time, whisking between each addition. Then stir through the flour until well combined.
- Remove around 1/3 of the cheesecake mixture and add to a separate bowl with the pumpkin and pumpkin spice. Stir until well combined.
- Add both mixtures to the pie crust, swirling the mix together.
- optional - prepare a water bath for the cheesecake, in a large baking tray add around 1 inch of boiling water. Wrap the bottom of the cheesecake with tin foil twice to avoid water leaking into the tin and place in the water bath.
- bake for 50 minutes, when the edges are firm but the centre still a little jiggly when the tin is moved. After the baking time i recommend turning the heat off and opening the oven door slightly to cool the cheesecake gradually for around an hour.