Ingredients:
- 250g cream cheese
- 220ml fresh milk(I used low-fat milk)
- 100g butter / margerine
A:
- 70g plain flour, sifted with
- 20g corn flour
- 60g castor sugar
- 6 egg yolks
- 6 egg white
- 1/4 tsp cream of tartar
- 60g castor sugar
- Put cream cheese and fresh milk into a double-boiler. Double-boil till cream cheese has melted. Remove from heat.
- Add butter, stir till butter has melted and leave it cool.
- Add A into cooled cream cheese mixture and stir well to form batter.
- Whisk B till thick and glossy , fold into cream cheese mixture till well-combined.
- Pour cake mixture into a non-greased baking tin.
- Put baking tin into a large roasting pan half filled with hot water. Steam bake at 170 deg.C for 1 hours or till golden brown.
- Remove and leave to cool.
*For Mocha Cheesecake, use 2 tbsp instant coffee dissolved in 4 tbsp hot milk.
*Cheesecake is best to be kept in the fridge.
*Serve chilled.
I bake 1 original cheesecake and 1 Mocha cheesecake.
I feel so proud that i've successfully baked it!......:D
I love it!
I'm glad that my parents loved it. My sister bring a lot to school today. Thanks for your support ya. Hehe....:-)
*Thanks for the recipe that provided by Agnes Chang.
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