Servings
servings
Prep time
30 MinutesCooking Time
70 MinutesCalories
--- Kcal
Steps
Ingredients
- 750 g cream cheese, room temp
Step 1
Beat 30 seconds
Ingredients
- 3 tbsp plain flour
Step 2
Add beat 10 seconds until just combined.
Ingredients
- 2.5 cup caster sugar
- 0.75 cup sour cream, room temp
- 1.5 tsp vanilla extract
- 1 Zest of lemon
Step 3
add beat until smooth (10-15 seconds).
Ingredients
- 5 Large eggs
Step 4
Add eggs one at a time, beating on low until just combined.
Step 5
Pour filling into a parchment-lined 22x32cm pan. ADJUST SIZE IF YOU HAVE ADJUSTED SERVINGS
Step 6
Bake at 140°C (fan) for 55-60 min until set. Turn oven off, leave door propped open with tea towel for 1 hr.
Step 7
Remove, cool to room temp, then refrigerate 4+ hrs.
Ingredients
- 16 mini tortillas
Step 8
Move cheesecake to chopping board. Cut cheesecake once down center lengthwise then cut rectangular bars and wrap them in mini tortillas (burrito style). (Use toothpicks to hold tortilla in place).
Step 9
Deep fry tortillas until golden brown (2 minutes at 180°C).
Step 10
Debone of any toothpicks and cut along diagonal to serve.
Notes
- Serve raspberry coulis and ice-cream.