A smooth-textured cake made by pouring cream-cheese custard over a base of biscuits and butter and baking it. Served cold, it stands out with its creamy and slightly tangy flavor.
Mix the crushed biscuits with melted butter and press onto the base of the pan, spreading evenly; refrigerate.
Beat the cream cheese with the sugar until smooth; add the eggs one at a time, mixing after each addition, then fold in the cream and vanilla.
Pour the cream mixture over the base; bake in a preheated oven until the center is slightly jiggly.
Cool the cake slowly inside the oven with the door left ajar, then chill in the refrigerator. Note: do not open the oven door suddenly, sudden cooling can crack the surface.
Allergen: contains dairy/cream cheese, egg, and wheat flour (biscuit, gluten). Important: Let the cake cool slowly at room temperature after taking it out of the oven; a sudden change in temperature can cause the top surface to crack.
If you let the cake rest in the refrigerator for at least four hours before slicing, the cross-sections come out neater and smoother.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.