House and Leisure Food - - FRONT PAGE -

1 Earl Grey tea bag 3T hot wa­ter 1 packet di­ges­tive bis­cuits 30g but­ter, melted 750g cream cheese 2t corn­flour 200g caster sugar 3 eggs 200ml sour cream

Serves 6-8

Pre­heat the oven to 160°C. Open the tea bag and soak the leaves in the hot wa­ter. Line a 25cm spring­form tin with bak­ing pa­per and set aside.

Crush the bis­cuits un­til fine, add the melted but­ter and mix. Press into the tin. Mix the cream cheese, corn­flour and sugar to­gether in a mixer. Add the eggs, tea and sour cream, and beat un­til the mix­ture thick­ens. Pour into the tin and bake for 45 min­utes un­til slightly wob­bly in the mid­dle. Re­frig­er­ate un­til set.

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