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Auto Cook Setting and Menus
Cheese Cake
(7 inch)
Ingredients
Cake base:
digestive biscuit ............... 100 g
unsalted butter ................. 40 g
Cake batter:
cream cheese .................. 250 g
castor sugar ..................... 90 g
sour cream ....................... 130 g
unsalted butter ................. 33 g
vanilla bean .....................
whole egg liquid ............... 81 g
egg yolk ........................... 27 g
corn starch ....................... 15 g
Container
7 inch cake tin, metal tray
(lower shelf), integrated
water tank
Method
Cake base:
1. Smash digestive biscuit in a plastic food bag and
crush with rolling pin.
2. Melt unsalted butter completely and mix well with
biscuit crumbs.
3. Pour the mixture into tin bottom and inside with
baking paper and press firmly and put the cake tin
in refrigerator to serve.
Cake batter:
17
1. Cut cream cheese and unsalted butter into small
pieces and let stand naturally until soft. Open vanilla
bean and take vanilla seeds out for later use.
2. Stir together cream cheese, castor sugar, and
vanilla seed in a mixer then beat until the texture is
smooth.
3. Stir soften unsalted butter and sour cream well
after each addition.
4. Mix whole egg liquid and egg yolk with 3 times to
add in, stir thoroughly after each addition.
5. Add the sifted corn starch and stir quickly and
evenly with a hand-held whisk.
6. Fill water tank.
7. Select Auto Menus No.17 and press Start to
preheat.
8. Take out cake tin from refrigerator, fill in the batter,
smooth the surface and use a bamboo stick to
remove bubbles from the surface.
9. After preheating, place cake tin on the metal tray in
the lower shelf position and press Start to cook.
10. Remove cake tin after cooking and let it cool
down, then put cake in refrigerator about 4 hours
and serve.
- Eng-35 -
(continued)
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