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
