Preparation: 20 min
Cooking time: 25-30 min
Waiting time: 12 hours
Portion: 16cm cheesecake
Difficulty: 2/5
Ingredient
-Cream cheese: 200 gr
-La vache qui rit cheese: 3 cubes (15 gr/ cube)
-Sugar: 65 gr
-Egg: 2 (60-63 gr/ each) – at room temperature
-Whipping cream: 130 ml – at room temperature
-All purpose flour: 5 gr
-Vanilla extract: ½ tsp – optional
Kitchen Utensil
-16 cm mousse ring or round cake mold
Instruction
- In a clean bowl, mix 200 gr cream cheese with 3 cubes of la vache qui rit cheese.
- Add gradually 65 gr sugar into mixing bowl and whisk continuously to creamy
- Then, beat 2 eggs and add to mixing bowl. Mix well
- Add 130 chilled whipping cream into bowl.
- Mix the mixture with 5 gr all purpose flour until they’re all combined
Don’t overmix the mixture to prevent it from being dense after baking
- Place parchment paper into mousse ring and fold the edges to prevent the cream from leaking
- Sieve cream cheese mixture into the mold and smooth the surface with a spatula
- Bring to bake at 220 Celsius degree in 25-30 minutes
- Remove cake from the oven and let it cool completely in the tray.
- Transfer the cake to fridge and refrigerate in 2-3 hours (if you want to serve immediately) or overnight (around 6-12 hours before serving)
You can serve the cake with may kind of sour fruits or fruit syrup
- Store in fridge and serve within 2-3 days
⚠️ ATTENTION
- Don’t overmix the mixture to prevent it from being dense after baking
- Don’t bake the cakes for too long because high heat will make the cake surface too bitter to eat
