Quick and easy Recipe

I’m not a good baker. Never understand the science behind it and it’s not because I dislike it, I’m just lack of talent. That said, I did find this recipe rather simple so I believe it’d be a nice recipe for beginners or perhaps a quick and simple recipe to try on a quiet day.

Ingredients:

• 400 grams of cream cheese
• 120 grams of sugar
• 280 grams of whipping cream or thickened cream
• 3 eggs
• 20 grams of flour
• 1 teaspoon of vanilla extract

Instructions:

• In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Pour in whipping cream or thickened cream and vanilla extract into the bowl and mix them till it’s smooth.
• Sift in flour and mix until smooth and fully combined.
• Pre-heat the oven at 200C in the meantime while you pour the batter into the lined round baking pan.
• Bake the batter for 45 to 60 minutes, or until the top is deeply golden brown and the center has a slight jiggle. The exact baking time may vary depending on the condition of the oven (new or old). Fifferent ovens can affect the baking speed and temperature consistency. Due to poor circulation for my oven, I generally have to lower the baking temperature by 20C and extend the baking time.

• Once it’s done, let the cheesecake cool completely in the pan. It will deflate as it cools.

Pop it in the fridge to chill for a few hours or overnight for a firmer texture before serving it.