Demerara Sugar-

Unrefined Cane Sugar


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55 minutes

8 Servings


For Crust
1 1/2 cup graham cracker crumbs
50g SIS Demerara Sugar
7 tablespoons butter, melted
For Cheesecake
910g cream cheese, room temperature
200g SIS Demerara Sugar
2 teaspoon lemon juice
1 1/2 teaspoon vanilla extract
4 eggs

  1. Preheat the oven to 160°C.
  2. Prepare the crust. Combine the graham cracker crumb, SIS Demerara Sugar and butter until combined.
  3. Pour the mixture into the springform and press firmly to the bottom. Bake in the oven for 8 mins and wrap an aluminium foil around the base then set aside.
  4. Cream the cream cheese in a stand mixer until smooth and creamy.
  5. Add in SIS Demerara Sugar, lemon juice and cream until smooth.
  6. Add in eggs at interval, vanilla extract until combined.
  7. Pour the mixture into the springform and place on a baking tray, fill the baking tray with 1inch of water and bake in the oven for 55-70 minutes.
  8. Remove from the oven and leave on the rack to cool completely before putting into the refrigerator for at least 4 hours or overnight.

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