Ingredients:
Group A
Cream Cheese – 500g
Sugar – 100g
Corn Starch – 20g
Group B
Egg – 220g
Group C
Mauri Non-Dairy Whipped Topping – 130g
Milk – 100g
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Baking Step:
- Using paddle, mix Group A at high speed for 5 mins or until no lump.
- Turn the mixer to medium speed, slowly add in Group B for 3 mins.
- At slow speed add in Group C within 1 minute. Bake at 220oC top heat and 180°C bottom heat for 35 to 40 mins, until top is dark amber and almost charred at parts but the middles is still wobbly when jingling the pan.
- Let it cool inside the tin fully on a wire rack at room temperature to allow the cheese cake to set. Place into the refrigerator after cooled to allow it to chill and set. Best serve cold.
