almond cheese cake

ALMOND cheese cake ~

recipe:

150g Marie biscuit (grind, not too fine)

135g Melted butter

• Combine the marie biscuit and melted butter in a large bowl and stir to mix evenly, add melted butter to the biscuits and mix till combined, add more butter to it if biscuit crumbs are too dry.
• Press biscuit crumbs evenly at the bottom and about 2 1/2 inches up the sides of the cake tin and put in refrigerator for later use.
• Wrap cake tin with aluminium foil to prevent water from sipping in during the process of baking.
 

 

Cheese filling

50g Soft butter

40g Sugar

3 Egg yolks

3 Egg whites

40g Sugar

250g Cheese cream, at room temperature

50g Ground almond

25g Cake flour/Plain flour or Corn flour

200g Dark sweet cherries (pitted) or Blueberries

1/2 tsp Vanilla extract or almond flavor

Method:

• Beat cheese cream, butter, sugar and vanilla extract till light and smooth at medium speed.
• Add egg yolks one at a time till mixture combined then add flour and ground almond into it, mix well and transfer to a large bowl.
• Whisk egg whites and sugar till peak form and fold egg whites into cheese mixture with a rubber spatula.
• Pour cheese mixture evenly into prepared cake tin, gently drop dark sweet cherries or blueberries on cheese mixture and sprinkle some toasted almond flakes on top.
• Steam-bake in preheated oven at 170C for about 50 mins.
• Leave cheesecake to cool and put in the fridge for about 30 mins before removing cheesecake from the cake tin.
• Use scissors to trim the uneven biscuits crumbs at the sides.
• Mix 1 tbsp apricot gel and 1 tbsp hot water, mix well (add more hot water if mixture is too thick) together and brush on cheesecake.
• Chill cheesecake before serve. 

Please refer to ancoo recipe