| INGREDIENTS (make 9″ cheesecake): |
| 1. 500g cream cheese, soften to room temperature |
| 2. 150g sugar |
| 3. 3 large eggs |
| 4. 265ml heavy whipping cream |
| 5. 1/2 tsp salt |
| 6. 1/2 tsp vanilla extract |
| 7. 24g plain flour |
| METHOD: |
| 1. In a mixing bowl, mix the cream cheese and sugar together using an electric mixer until creamy. |
| 2. Add the eggs and beat them until mix well. |
| 3. Then add the heavy whipping cream, salt and vanilla extract. Beat well and the mixture will become quite runny at this point. |
| 4. Sieve in the flour and use a hand whisk to mix the flour in. |
| 5. As the batter is runny, it is hard to mix the flour and there will be some lumps. Use a spatula to remove the lumps. |
| 6. Prepare the springform pan by placing baking paper in it. Cover the whole of springform pan with a piece of baking paper so that the batter does not leak out. |
| 7. Place the springform pan into preheated oven at 200 degree Celcius for 60 minutes. Place them in the middle rack. |
| 8. It is ready when the top is brown and centre is jiggly. |
| 9. Remove from oven and let it cool down to room temperature. |
| 10. Then, place the cheesecake in the fridge overnight to develop the flavour. |
| 11. Enjoy it the next day 🙂 |
PHOTOS (for illustration only):
