Loy’s Cheesecake Recipe
Equipment:
9” Cheesecake Pan (buy from www.cooking.com) or Spring-form Cake-pan
Electric Mixer
Batter:
24 oz cream cheese (= 3 packs)
3 tbs plain flour
1/2 cup light sour cream
2/3 to 3/4 cup sugar
1/2 tsp Cinnamon powder
8 Eggs (5 full + 3 egg whites only) (Note: use 8 if the eggs are small, as they are in Singapore; if they are the larger kind, as they are in the USA, 6 will do)
Crust:
1 to 1 1/2 cups Graham Cracker Crumbs or Crushed Oreos
1/3 to 1/2 cup butter or margarine
Crust: Melt butter, mix in the crumbs. Press the mixture onto the bottom of the cake pan firmly. Bake for 10 to 15 min (or until it smells baked) at 350°F (180°C). Allow to cool.
Batter: Mix all the ingredients together using an electric mixer until the batter is smooth and consistent (this may take a while). Taste to make sure that it is just right (sweet enough, etc.).
Cake: Pour the batter into the pan with the crust. Preheat the oven to 425°F (220°C) before putting in the cake. Bake for 10 min, then lower the temperature to 250°F (120°C) and bake for another 50 min or so. (Note: to achieve a smooth top surface, have a large pan of water in the oven underneath the cake when baking. Or if possible, plan the cake pan inside a larger pan containing water. This is called the Bain Marie [French for “water bath”] method.)
Allow the cake to cool, sprinkle some cinnamon powder on top for decoration; or top with canned cherries or blueberries as desired.
UPDATE: Successful cheesecake made Feb 17, 2004, with blueberry topping and oreo crust:
9” Cheesecake Pan (buy from www.cooking.com) or Spring-form Cake-pan
Electric Mixer
Batter:
24 oz cream cheese (= 3 packs)
3 tbs plain flour
1/2 cup light sour cream
2/3 to 3/4 cup sugar
1/2 tsp Cinnamon powder
8 Eggs (5 full + 3 egg whites only) (Note: use 8 if the eggs are small, as they are in Singapore; if they are the larger kind, as they are in the USA, 6 will do)
Crust:
1 to 1 1/2 cups Graham Cracker Crumbs or Crushed Oreos
1/3 to 1/2 cup butter or margarine
Crust: Melt butter, mix in the crumbs. Press the mixture onto the bottom of the cake pan firmly. Bake for 10 to 15 min (or until it smells baked) at 350°F (180°C). Allow to cool.
Batter: Mix all the ingredients together using an electric mixer until the batter is smooth and consistent (this may take a while). Taste to make sure that it is just right (sweet enough, etc.).
Cake: Pour the batter into the pan with the crust. Preheat the oven to 425°F (220°C) before putting in the cake. Bake for 10 min, then lower the temperature to 250°F (120°C) and bake for another 50 min or so. (Note: to achieve a smooth top surface, have a large pan of water in the oven underneath the cake when baking. Or if possible, plan the cake pan inside a larger pan containing water. This is called the Bain Marie [French for “water bath”] method.)
Allow the cake to cool, sprinkle some cinnamon powder on top for decoration; or top with canned cherries or blueberries as desired.
UPDATE: Successful cheesecake made Feb 17, 2004, with blueberry topping and oreo crust:
posted by Huichieh | 2/12/2005 03:45:00 PM
1 Comments:
Hey there. Chanced upon your blog while searching for cheesecake recipe. :)
You mentioned that use 6 eggs if the eggs are from America, what will the proportion of the egg whites to full eggs be like?
Cheers. :)
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