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    Philly Cheesecake Recipe

    Uploaded by

    Bevz23
    1. Grease a springform pan and line with sponge cake. Beat cream cheese, sugar, egg yolks, flour, and vanilla until smooth. Slowly mix in cream. 2. Beat egg whites until stiff and fold into batter. Pour into prepared pan. 3. Bake cheesecake in a water bath at 150C for 1.5 hours. Refrigerate for 6 hours before serving.

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    Philly Cheesecake Recipe

    Uploaded by

    Bevz23
    65 views1 page
    1. Grease a springform pan and line with sponge cake. Beat cream cheese, sugar, egg yolks, flour, and vanilla until smooth. Slowly mix in cream. 2. Beat egg whites until stiff and fold into batter. Pour into prepared pan. 3. Bake cheesecake in a water bath at 150C for 1.5 hours. Refrigerate for 6 hours before serving.

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    1. Grease a springform pan and line with sponge cake. Beat cream cheese, sugar, egg yolks, flour, and vanilla until smooth. Slowly mix in cream. 2. Beat egg whites until stiff and fold into batter. Pour into prepared pan. 3. Bake cheesecake in a water bath at 150C for 1.5 hours. Refrigerate for 6 hours before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    65 views1 page

    Philly Cheesecake Recipe

    Uploaded by

    Bevz23
    1. Grease a springform pan and line with sponge cake. Beat cream cheese, sugar, egg yolks, flour, and vanilla until smooth. Slowly mix in cream. 2. Beat egg whites until stiff and fold into batter. Pour into prepared pan. 3. Bake cheesecake in a water bath at 150C for 1.5 hours. Refrigerate for 6 hours before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Method: 1. Grease an 8 inch springform pan with butter. Place the sponge cake in the pan. 2.

    Preheat oven to 150 C. 3. With electric beater, beat cream cheese with sugar till smooth. Add egg yolks. Beat thoroughly. Then sieve in the flour and salt. Mix in the vanilla. Turn mixer to slowest speed and slowly pour in the cream. Sieve the mixture if batter is not completely lump free. 4. Beat the egg whites until stiff but not dry. Add to the above mixture and fold the whites in by hand, lightly but thoroughly. Pour mixture into the sponge cake lined pan. 5. Set pan into a large pan containing 1 inch hot water and bake at 150C for 1 1/2 hours. Refrigerate for at least 6 hours before serving. To ensure water don't seep in and make the cheesecake soggy at the bottom, wrap the outside of the pan with aluminium foil or set the pan in a slightly larger normal baking pan before putting in the waterbath. 6. Serve as is or topped with whipped cream or fruit topping of your choice.

    Philly Cheesecake Recipe (makes an 8 or 9 inch round cake) Ingredients: 340 g cream cheese 150 g white sugar 4 eggs 2 tbs or 15g all-purpose flour 1 1/2 tsp vanilla extract 1/2 tsp salt 475 ml heavy whipping cream thin sponge cake about 1 or 2cm thick (8 or 9 inch round)

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