Oreo dust + unsalted butter + salt
Filing (for baking pan tray – 6 hole)
cream cheese (room temp) 115g
sour cream (room temp) 115g
large eggs 1pc
1 Beat cream cheese and sour cream on medium speed until fluffy in a stand mixer. Whisk together with sugar and flour. Gradually add egg and mix until smooth.
2 Pre heat oven at 160oC, set boiling water bath.
3 Bake for 45 min. (to prevent cracks on top, set to 140oC for the last 20 min)
4 Turn off oven, leave cake in oven with door slightly ajar, set cake cool completely.
5 Refrigerate, at least 6 hours or overnight.
It is one of my comfort food. The texture is rich and tastes much better than American one. Here we go.
4″ removable container
PASTRY (I like its moist texture instead of crispy one)
50g flour (low)
0.25 tsp baking powder
30g butter (cold)
CHEESE FILLING (I like its hard texture and rich in milk taste)
1 egg white
1 egg yolk
200g cottage cheese
10g corn starch
1. Rub rubber to all powder until it becomes sandy texture, using finger tips.
2. Beat sugar in Part A with egg white until it’s stiff.
3. Mix all ingredients in Part B and sieve it into a smooth solution.
4. Bake: 170oC, 60min (bottom). Turn off the heat and keep it in the oven for another 10min.