salam entry kali ni adalah kek cheese..dah lama aku tengok cream cheese kat dalam fridge aku ni soo aku decide buat kek ajer laa sbb nak buat cheese tart penat dan leceh laa pulak sbb nak kena buat cengkerang dia laa itu laa ini laa leceh..so buat kek paling senang semmua humban dalam 1 mangkuk ya tak???
aku nye favorite ialah japanese cheese cake ni sbb dia lembut dan ringan sangat..
ni atas kek yang tak dpt aku selamatkan dari tangan comel dik dina yang menekan kat tengah2 kek tu..dia geram sbb dia kata aku buat ABC atas tu..wal hal aku letak huruf atas nama2 ahli dalam rumah ini..
ni dari pandangan sisi..nampak mcm keringkan tapi nak tau tak kek ni lepas masak memang tak sedap sgt makan mcm kering tapi bila dah masuk fridge keesokkan nye makan perghhhh tak nak berhenti...
ni yang telah di potong..nampak tak cheese tu aku tak godak betul2 so tak hancur sgt laa cheese dia tapi asal dia naik tak bantat ok laa hahahhaa
ni lagi aku sedih bila aku kedapur sekejap abis atas dia nak kopek dengan adik dina bean..so hajat nak bagi kat jiran2 tetangga tak dapat laa sbb malu kek dh kena toreh..
tapi kek ni dapat bertahan dalam fridge aku 1 malam ajer ..keesokkan nye dah kena bedal dek anak2 aku dgn en zam..
Resepi nya aku dpat dari blogspot yang aku google (hehehe kat rumah aku guna google kat opis kena Bing)
- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g cake flour (can also use plain flour)
- 20g corn flour
- 1/4 tsp salt
- 1 tsp esen vanilla (ni aku letak sendiri takut bau telur)
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
aku nye favorite ialah japanese cheese cake ni sbb dia lembut dan ringan sangat..
ni atas kek yang tak dpt aku selamatkan dari tangan comel dik dina yang menekan kat tengah2 kek tu..dia geram sbb dia kata aku buat ABC atas tu..wal hal aku letak huruf atas nama2 ahli dalam rumah ini..
ni dari pandangan sisi..nampak mcm keringkan tapi nak tau tak kek ni lepas masak memang tak sedap sgt makan mcm kering tapi bila dah masuk fridge keesokkan nye makan perghhhh tak nak berhenti...
ni yang telah di potong..nampak tak cheese tu aku tak godak betul2 so tak hancur sgt laa cheese dia tapi asal dia naik tak bantat ok laa hahahhaa
ni lagi aku sedih bila aku kedapur sekejap abis atas dia nak kopek dengan adik dina bean..so hajat nak bagi kat jiran2 tetangga tak dapat laa sbb malu kek dh kena toreh..
tapi kek ni dapat bertahan dalam fridge aku 1 malam ajer ..keesokkan nye dah kena bedal dek anak2 aku dgn en zam..
Resepi nya aku dpat dari blogspot yang aku google (hehehe kat rumah aku guna google kat opis kena Bing)
- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g cake flour (can also use plain flour)
- 20g corn flour
- 1/4 tsp salt
- 1 tsp esen vanilla (ni aku letak sendiri takut bau telur)
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
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