1. Cheese – 125 gms
2. Sugar – 57 gms
3. Egg – 1 nos
4. Fresh Cream - 188 gms
5. Graham cracker – 250 gms
6. Butter – 50 gms
1. Heat oven to 325°F.
2. In a mixing bowl, combine graham crumbs, 3 Tbsp. sugar and butter;
3. Press onto bottom of an 8-inch spring-form pan.
4. Beat cream cheese and sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add fresh cream and mix well. Pour over crust.
5. Bake for 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheese cake 4 hours.
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