Another attempt! cos I wanted to bring one back to office tomorrow 🙂
This time I leave the cream cheese for a few hours in room temperature and there are lesser lumps. Strain throu a sieve and also added 1/4 tsp of vanilla essence, am curious how it taste like 🙂
Am also getting more comfortable wif whisking egg white to stiff peak which used to be my big phobia. With the previous experience, I lined the base of the cake tin with greaseproof paper and the base look good and neat this round! Also do not have any problem with the sides cos it tend to shrink a little after it is baked and I use a springform tin.
Set 10 degrees lower than the recipe stated but baked at full timing. I only cover with aluminium foil only after 20 mins later. I’m so glad that there isn’t any crack and the cake shrink a little evenly throughout after it is cool. I did leave it in the oven for like 30 mins before removing. The only question is the top does not seem to be evenly brown?
And the cheesecake do taste yummy and has a tinge of cheese after an overnite stay in the fridge 😛
Another to-do recipe accomplished!