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Baked Cheesecake
70 mins
Intermediate
Prep + Cook Time
70 mins
Ingredients
6 ingredients
Servings
For 12 servings
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ENG version
Versi BM
Ingredients
150g Julie’s Chocolate Hazelnut Wafer
900g Cream cheese
200g Granulated sugar
180ml Magnolia Full Cream Milk
1tsp Vanilla Extract
3nos Egg
Preparation
- Preheat the oven to 160℃.
- In a food processor, pulse Julie’s Chocolate Hazelnut Wafer into fine crumbs.
- Press firmly into the bottom of the mould. Bake for 5 minutes.
- Remove the crust from oven and heat up the oven to 170℃.
- Beat the cream cheese and granulated sugar together in a large bowl until the mixture is smooth and creamy.
- Add the Magnolia Full Cream Milk and vanilla extract, beat until fully combined.
- Add the eggs one at a time, beat after each addition until just blended.
- Bake with water bath for 20 minutes, then cover the top with aluminum foil.
- Continue to bake for another 1 hour.
- Cool down and chill the cake for at least 4 hours before serving.
Bahan-bahan
150g Julie’s Kiub Wafer Berkrim Coklat Kacang Hazel
900g Keju Krim
200g Gula Pasir
180ml Susu Krim Penuh Magnolia
1tsp Ekstrak Vanilla
3 biji Telur
Langkah-langkah
- Panaskan oven hingga 160 ℃.
- Dalam pemproses makanan, hancurkan Julie’s Kiub Wafer Berkrim Coklat Kacang Hazel menjadi serbuk halus.
- Tekan serbuk wafer dalam acuan. Bakar selama 5 minit
- Keluarkan kerak dari oven dan panaskan oven hingga 170 ℃.
- Kacaukan keju krim dan gula pasir bersama dalam mangkuk besar sehingga lancar dan berkrim.
- Masukkan Susu Krim Penuh Magnolia dan ekstrak vanila, kacau hingga digabungkan sepenuhnya.
- Masukkan telur sebiji demi sebiji, kacau selepas setiap penambahan hingga sebati.
- Bakar dengan mandi air selama 20 minit, kemudian tutup bahagian atas dengan aluminium foil.
- Terus bakar selama 1 jam lagi.
- Sejukkan kek dalam peti sejuk selama sekurang-kurangnya 4 jam sebelum dihidangkan.
3 years ago