高诗雅
20 and girly.
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Sunday, February 3, 2008 | 6:41 PM
cheesecake making processi thought huiming might be rather interested to seeSO I TOOK PICTURES!
1. Smash up the digestive biscuits(because singapore's supermart doesn't seem to sell graham crackers) the key to a yummy base is that the biscuits must be really fine,i used a strainer and a pounder to do that. 2. Add 2 tbsp of soft butter to the biscuit crumbsit may look like its still dry and everything. but no! don add more butter. i added and the base turned out abit softer than expected.
3. Grease the springform pan.
it's reallllly important to grease the pan becausecheesecakes are sensitive little things,and if they stick to the side while cooling.u get an ugly cracked cheesecake. hah!
4. Press the biscuit base onto the pan.press really hard for nice crusty base.
5. Scoop out 4 packages of cream cheese.each package should be around 8 ounce.i used phil whipped cream cheese for this cake. 6. Add 1.5 cup of white sugar to the cream cheese mix. but DON'T overmix. the key to a nice cheesecake is to not overmix. thats why i didn't use my usual electric whip. (i just used a spoon)
7. Mix till around.. this standard.
8. Add 3/4 cup of milk while mixingnote to idiots, not add 3/4 milk, then start mixing. its mix WHILE adding the milk.
mix till.. it looks like this.
9. Add 4 eggs to the mixture, an egg at a time.
mix till incoporated. remember, don't overmix.
mix mix.. add add..
10. Add 1 tbsp of vanilla extract,
1/4 cup of all purpose flour,
1 cup of sour cream. then mix. this time, its add all, then mix.
11. Pour the mixture into the pan
12. Wrap 2 layers of aluminium foil around the pan. why? for the Bran Marie. whats that? its a water bath. for what? so that the cheesecake will not crack and over cook and stuff.
13. Put the cheesecake mix into the preheated oven (175 degrees) for an hour.
14. Carefully pour 1/2 inch of hot water onto the tray
(yeah this is the waterbath) 15. After baking for an hour, switch off the oven and leave the cheesecake inside for 6 hours. i know i know, why so long right. because u want to let the cake cool down gradually on its own. really it helps
16. Take the cheesecake out, dump it into the fridge till its cold. oh my god yummy.
Labels: food
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Hello
Name: Jocelyn Ko Shiya
Age: 20
Status: Bored
Attached: Yes
Foodie: Yes
Interests: Baking, Cooking, Reading, Writing, Designing, Television, Roller-Coasters, Cold Weather, Clothes, Bags, Shoes, Coats, Travelling, Music, Quirky People
Not big on: Exhaust Fumes, Taxi Drivers, Queues, Cold Food, Stingy Men, Ungentlemenly Men, Boring School, Periods
Sunday, February 3, 2008 | 6:41 PM
cheesecake making processi thought huiming might be rather interested to seeSO I TOOK PICTURES!
1. Smash up the digestive biscuits(because singapore's supermart doesn't seem to sell graham crackers) the key to a yummy base is that the biscuits must be really fine,i used a strainer and a pounder to do that. 2. Add 2 tbsp of soft butter to the biscuit crumbsit may look like its still dry and everything. but no! don add more butter. i added and the base turned out abit softer than expected.
3. Grease the springform pan.
it's reallllly important to grease the pan becausecheesecakes are sensitive little things,and if they stick to the side while cooling.u get an ugly cracked cheesecake. hah!
4. Press the biscuit base onto the pan.press really hard for nice crusty base.
5. Scoop out 4 packages of cream cheese.each package should be around 8 ounce.i used phil whipped cream cheese for this cake. 6. Add 1.5 cup of white sugar to the cream cheese mix. but DON'T overmix. the key to a nice cheesecake is to not overmix. thats why i didn't use my usual electric whip. (i just used a spoon)
7. Mix till around.. this standard.
8. Add 3/4 cup of milk while mixingnote to idiots, not add 3/4 milk, then start mixing. its mix WHILE adding the milk.
mix till.. it looks like this.
9. Add 4 eggs to the mixture, an egg at a time.
mix till incoporated. remember, don't overmix.
mix mix.. add add..
10. Add 1 tbsp of vanilla extract,
1/4 cup of all purpose flour,
1 cup of sour cream. then mix. this time, its add all, then mix.
11. Pour the mixture into the pan
12. Wrap 2 layers of aluminium foil around the pan. why? for the Bran Marie. whats that? its a water bath. for what? so that the cheesecake will not crack and over cook and stuff.
13. Put the cheesecake mix into the preheated oven (175 degrees) for an hour.
14. Carefully pour 1/2 inch of hot water onto the tray
(yeah this is the waterbath) 15. After baking for an hour, switch off the oven and leave the cheesecake inside for 6 hours. i know i know, why so long right. because u want to let the cake cool down gradually on its own. really it helps
16. Take the cheesecake out, dump it into the fridge till its cold. oh my god yummy.
Labels: food
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