[Cheesecake] Original Favor Baked Cheesecake

The only cake that attract my wife is cheesecake. This is the recipe of the first cheesecake that I have made for her. It is my favourite cheesecake all the time.

Ingredients:

Digestive Biscuits Cheesecake Base

Filling

500g Cream Cheese

50g Caster Sugar

50g Butter

30g Flour, Sieved

2 Tablespoon Lemon Juice

150g Original Favor Yogurt

1 Egg

3 Egg Yolk

3 Egg White

70g Caster Sugar

1/4 Teaspoon Salt

Method:

Add the egg white,70g caster sugar and salt into mixing bowl and whisk it.Whisk the egg white until fairly stiff but not dry.
Cream the cream cheese into another mixing bowl till soften.
Add the butter and 50g sugar and cream it till light and fluffy.
Add the beaten eggs and egg yolk gradually and beat tills well combined.
Add the original favor yogurt and mix well.
Add the lemon juice and mix well.
Fold in the flour with spatula in one direction, either clockwise or anti-clockwise。
Add the egg white mixture gradually and mix well.
Pour the cream mixture into cake mold which contain the digestive bisuit as a base.
Bake it at 160 degree celcius for about 60 minutes. Let it cool down to room temperature. Then keep it into refrigerator at least 3 hours or overnight.

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[Cheesecake] Baked Mango Cheesecake

In order to made delicious cake, the freshness of ingredients is important. By using the fresh mango to made a cheesecake, you can enjoy it over a tea-time break.

Ingredients:

Digestive Biscuits Cheesecake Base

Mango Paste

1 Fresh Mango, peeled and chopped coarsely

2 Tablespoon Lemon Juice

Filling

1 Fresh Mango, peeled and diced

500g Cream Cheese

120g Caster Sugar

3 Chicken Egg

30g Cornstarch

150g Whipping Cream

Method:

Blend the mango with lemon juice, keep aside.
Cream the cream cheese till soften.
Add the sugar and cream it till light and fluffy.
Add the mango paste and mix well.
Add the beaten eggs gradually and beat tills well combined.
Add the whipping cream and beat till smooth.
Sieved and stir in the cornstarch until the ingredients are just combined.
Place the diced mango evenly on top of the cake base, then add the mixture into cake mold.
Bake it at 160 degree celcius for about 60 minutes. Let it cool down to room temperature. Then keep it into refrigerator at least 3 hours or overnight.

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