Wednesday, November 7, 2018


adapted from : 2018
(delicious & yummy)...

Bottom Layer Ingredients :

37  gm  custard powder
50  gm  caster sugar
2  egg  yolks  (grade A/large)
15  gm  butter
375  gm  fresh milk

Cheesecake A :

140  gm  cream cheese
80  ml  fresh milk
40  gm  butter

Cheesecake B :

5  egg  yolks  (grade A/large)
50  gm  plain flour
15  gm  cornstarch

Cheesecake C :

5  egg  whites  (grade A/large)
1/2  tsp  cream of tartar
80  gm  caster sugar

Method :

1.  Bottom Layer :   Combine all ingredients and mix until the sugar has dissolved.  Strain the mixture into a pan, stir and cook over medium-low heat until the mixture is smooth and thick.  Remove from heat and pour into a 8 inch loose-base@spring-form cake tin.  Level the surface and set aside.

2.  Cheesecake :   In a double-boiler, heat and stir ingredients A until melted and smooth.  Remove from heat and leave to cool slightly.  Slowly add in egg yolks and mix well.  Add in plain flour, cornstarch and stir well.  Set aside.

3.  In a clean mixing bowl, whisk egg whites and cream of tartar until foamy.  Add in sugar in 2 batches and beat until soft peaks form (when lift the beater, peaks will form and curl over slightly).

4.  Combine 1/3 of whisked egg white with mixture method (2) and mix well gently.  Pour into the remaining whisked egg white and mix well gently.  Pour the batter onto bottom layer and level the surface.

5.  Bake in the pre-heated oven at 160'C for about 50-60 minutes until golden brown and cooked.  Remove from oven and leave to cool before chilling in the fridge.

6.  Remove from fridge and unmould the cake.  Cut into pieces and serve.
Enjoy !!!

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