| Almond Cheese Cake Recipe |
Ingredients |
Cheese Filling
A
- 1066g cream cheese
- 400g almonds
B
C
- 266g fresh milk
- 26g corn flour
D
- 200g egg whites
- 200g caster sugar
Cheesecake Base
A
- 250g digestive cookies, crushed finely
- 100g corn flakes, crushed finely
- 80g butter, melted
B
- 100g dark chocolate, melted
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Direction
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- For cheesecake base preparation, combine all base ingredients A. Mix evenly before adding in melted dark chocolate.
- Press the cake base onto a spring form cake pan of size 8". Flatten it properly.
- Bake the cheesecake base in a preheated oven at temperature of 170°C for about 50 minutes.
- Take out the base from oven and leave to cool. Set it aside while preparing the cheese filling.
- Combine all ingredients A. Blend evenly before adding in ingredient B (egg yolks) gradually and continue beating until light and creamy.
- Add in fresh milk and corn flour into the cheese mixture and beat evenly. Set the cheese filling aside for a while.
- In another large mixing bowl, beat ingredients D together until soft peaks are formed.
- Fold the egg whites batter into the cream cheese mixture. Stir evenly.
- Pour the cheese filling into the cheese base and refrigerate the cake for few hours before serving.
- You can garnish the cheesecake with almond slices if desired. Preferably, you can also use smaller cake tins to make mini cheese cakes (as shown in picture).
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