Baking Fun :: Creamy Chicago Cheesecake

Good day everyone! Missing for a few months, wondering where am I? That's not important, here present to you guys my new baking product - Creamy Chicago Cheesecake :) Hope you guys will like it!

First time baking cheesecake, I find it quite easy actually. The product also tasted very good .... hehe! Hubby like it very much ^^ Thank you for The Kitchen 70's for the recipe. Let me translate it for you guys in english version.

The ingredients

Ingredients (Base):
200 gram of digestive biscuit/marrie biscuit
100 gram of butter milk

Ingredients (Filling):
500 gram cream cheese
320 gram whipping cream
160 gram caster sugar
4 eggs
1 lemon (only the juice only)
50 gram plain flour
30 gram corn flour

Cream Cheese that I used...

Steps:
1. First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom (I used 9"inch pan). This prevents leakage while baking your cheesecake in "Water Bath"method.

2. Crush the digestive biscuits and then combine it with butter milk, press into buttered 9 inch pan to form crust at the bottom. Leave it in refrigerator for 30 minutes (to be used later).

2. In a mixing bowl, beat cream cheese with caster sugar until fluffy. Gradually add in whipping cream, follow by eggs (1 at a time), plain flour lemon juice and corn flour. Mixing well after each addition.

3. Pour filling into ready crust (step-2).

4. With "Water Bath" method, bake at 200 degree for first 15 minutes, then followed by 165 degree for 75 minutes.

5. Cool down the cake and leave it in refrigerator for about 2 hours. Ready to be served ^^

Cooling down mode


Makan time! ^^ Yummy-licious~