Recipe: Yummy AMIEs Margarine CHEESEcake

AMIEs Margarine CHEESEcake. 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.

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Ingredients of AMIEs Margarine CHEESEcake

1. You need 250 grams of cream cheese (philadelphia).
2. You need 60 grams of cake flour.
3. Prepare 20 grams of cornstarch.
4. It's 150 grams of fine sifted sugar.
5. It's 100 ml of fresh milk.
6. You need 60 grams of unsalted butter.
7. Prepare 6 of egg yolks.
8. It's 6 of egg whites.
9. It's 1 tbsp of lemon juice.
10. It's 1/4 tsp of salt.
11. It's 50 grams of dairy-free margarine (soya or sunflower) or just a normal margarine.
12. You need 1/4 tsp of cream of tartar.

Close the bread and spread butter or margarine on the outer sides. Cheesecake happens to be one of those things that I think I could probably enjoy any time of the year. But especially on special occasions- a deliciously decadent cheesecake is the first dessert that comes to mind when planning the menu. For several reasons really- and yes, because they are amazingly delicious is one of… Keto Pumpkin Swirl Cheesecake Every Thanksgiving and Christmas, our daughter, Amy Robach, pulls out her springform pan and bakes her legendary Pumpkin Swirl Cheesecake.

AMIEs Margarine CHEESEcake step by step

1. Heat the oven to 160°C. Oil and line a 9 in round cake tin (bottom and sides) with baking or parchment paper..
2. Melt butter, milk and cream cheese over a double boiler. Beat the egg yolks and lemon juice together..
3. Meanwhile sift together the cake flour, cornstarch and salt and mix well. Mix together all the mixtures - cream cheese, egg yolks and dry ingredients..
4. Whisk egg whites with cream of tartar until foamy. Add the sugar and beat until soft peaks form..
5. Spoon one third of egg white mixture into the cheese and egg yolk mixture at a time. Fold gently..
6. 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..
7. Transfer into the serving dish and rub in the margarine on top and sides of the cake. Dash with the icing sugar, if desired..
8. Refrigerate the cake for at least 6 hour. Overnight is the best..

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