Ingredients:
Crust
Cream Cheese Mix
Method:
Base
Grease well 22cm springform cake pan. Mix biscuit crumbs with melted butter & spread on base of cake pan, pressing mixture down with the back of a wooden spoon. Refrigerate while preparing the filling.
Cream Cheese Mix
Put cream cheese, half the sugar, egg yolks, cream, flour and vanilla
essence into an electric blender or food processor & blend until smooth & creamy.
In a clean bowl, whisk egg whites with salt for 2mins, till fluffy. Add remaining sugar gradually & beat just until stiff. Carefully mix cream cheese mixture with beaten egg whites & pour onto chilled crust.
Baking
Bake in preheated 160deg oven for 50mins or until centre is quite firm. Turn off oven & leave cheesecake to cool inside oven. Chill in refridgerator for two hours or overnight. When serving, bring the cake out and slice to desired sizes, let thaw a few minutes before serving.
*Hints on Improvisation*
Spring Form Cake Pan = Disposable Aluminium Cake Pan
Crust = Readymade/Off-The-Shelf Cake Crusts
Single Cream = Whole Milk (when in dire urge to get cheese cake made but single cream is not available)
Sweetness of Cake = Just adjust amount of sugar as desired.
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