BURNT CHEESECAKE
adapted from : ponghongbakes.blogspot.com
Ingredients :
500 gm Philadelphia cream cheese, at room temperature
150-170 gm caster sugar
200 ml double cream/dairy whipping cream
4-5 eggs (I use large eggs/grade A)
18-20 gm plain flour
Instructions :
1. Line the cake pan (8-inch springform pan) with baking paper and ensure that the paper extends about 2 inches above the rim of the pan (the cake will rise above the rim in the oven).
2. Using an electric mixer, beat the cream cheese and sugar until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Add double cream and beat until well incorporated.
5. Sift flour into the batter in 3 additions and use a spatula to fold until well mixed. (I add 3-4 tablespoon chocolate chip, then fold it gently).
6. Pour batter into the prepared pan, tap it a few times to release trapped air bubbles.
7. Bake at 180'C (please adjust temperature according to your oven) for an hour or slightly more until the top of the cake is a deep brown colour. Do not overbake or else the top will be too dark and it will taste bitter. (Mine, I use 220'C upper and bottom heat for 30-35 minutes). Chill for 6 hours before serving...
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