Burnt Cheese Cake
Cream Cheese 500g
Corn Starch 20g
Mauri Non-Dairy Whipped Topping 130g
- 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.