Almond Cheese Cake
By: Anncoo
Published: Thursday, October 7, 2010 - 1:19am

Ingredients




20 centimeters Biscuit crumbs for/ 8 inch round spring-form cake tin
Grease the sides and base of the lined (bottom) cake tin
150 grams Marie biscuit (grind, not too fine)
135 grams Melted butter
Combine the marie biscuit and melted butter in a large b
2 1/2 inches Press biscuit crumbs evenly at the bottom and about up the sides of the cake tin and put in refrigerator
Wrap cake tin with aluminium foil to prevent water from sipping in during the process of baking

Preparation

1 Cheese filling 2 G Soft butter 3 G Sugar 4 Egg yolks 5 Egg whites 6 G Sugar 7 G Cheese cream, at room temperature 8 G Ground almond 9 G Cake flour/Plain flour or Corn flour 10 G Dark sweet cherries (pitted) or Blueberries 11 Tsp Vanilla extract or almond flavor 12 Beat cheese cream, butter, sugar and vanilla extract till light and smooth at medium speed. 13 Add egg yolks one at a time till mixture combined then add flour and ground almond into it, mix well and transfer to a large bowl. 14 Whisk egg whites and sugar till peak form and fold egg whites into cheese mixture with a rubber spatula. 15 Pour cheese mixture evenly into prepared cake tin, gently drop dark sweet cherries or blueberries on cheese mixture and sprinkle some toasted almond flakes on top. 16 Steam-bake in preheated oven at 170C for about 50 mins. 17 Leave cheesecake to cool and put in the fridge for about 30 mins before removing cheesecake from the cake tin. 18 Use scissors to trim the uneven biscuits crumbs at the sides. 19 Mix 1 tbsp apricot gel and 1 tbsp hot water, mix well (add more hot water if mixture is too thick) together and brush on cheesecake. 20 Chill cheesecake before serve.