Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, amies margarine cheesecake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
AMIEs Margarine CHEESEcake It was absolutely delicious! 🍴🍰. Transfer into the serving dish and rub in the margarine on top and sides of the cake. Dash with the icing sugar, if desired.
AMIEs Margarine CHEESEcake is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. AMIEs Margarine CHEESEcake is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook amies margarine cheesecake using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make AMIEs Margarine CHEESEcake:
- Get 250 grams cream cheese (philadelphia)
- Make ready 60 grams cake flour
- Take 20 grams cornstarch
- Prepare 150 grams fine sifted sugar
- Make ready 100 ml fresh milk
- Take 60 grams unsalted butter
- Make ready 6 egg yolks
- Make ready 6 egg whites
- Make ready 1 tbsp lemon juice
- Prepare 1/4 tsp salt
- Make ready 50 grams dairy-free margarine (soya or sunflower) or just a normal margarine
- Make ready 1/4 tsp cream of tartar
Unlike a regular cheesecake, you don't need any special tools or pans to make mini cheesecakes. Sure, some manufacturers make dedicated mini cheesecake pans, but really all you need is a regular muffin pan and some cupcake liners. As you can see by the photos, I peeled my liners before serving, but for easy transport, you can leave on the liners. A cheesecake-like custard bakes over a layer of caramel in my attempt at making flan that tastes like cheesecake.
Instructions to make AMIEs Margarine CHEESEcake:
- Heat the oven to 160°C. Oil and line a 9 in round cake tin (bottom and sides) with baking or parchment paper.
- Melt butter, milk and cream cheese over a double boiler. Beat the egg yolks and lemon juice together.
- Meanwhile sift together the cake flour, cornstarch and salt and mix well. Mix together all the mixtures - cream cheese, egg yolks and dry ingredients.
- Whisk egg whites with cream of tartar until foamy. Add the sugar and beat until soft peaks form.
- Spoon one third of egg white mixture into the cheese and egg yolk mixture at a time. Fold gently.
- Pour into the prepared tin and bake in a water bath for 60- 70 minutes or until well risen and firm to touch. Leave the cake to cool down in the oven with the door open for 1 hour.
- Transfer into the serving dish and rub in the margarine on top and sides of the cake. Dash with the icing sugar, if desired.
- Refrigerate the cake for at least 6 hour. Overnight is the best.
Much to my (pleasant) surprise, I ended up with a flan-flavored cheesecake instead, thanks to the power of caramelized sugar. Careful, that thin layer of caramel can be overpowering. A no-bake cheesecake mix makes these little gems a breeze to prepare in paper-lined muffin cups. Serve them anytime—as a special dessert.. Mix Crust Mix, sugar and margarine with fork until crumbs are well moistened.
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