Tuesday, 21 May 2013

Napoleon Cheesecake by Karen Yee

Napoleon Cheesecake (parts of recipe adapted from Cheesecake Mania)

For the crust
160 g oreo crumbs
60 g melted butter

For the cheesecake
500 g of Philadelphia cream cheese softened to room temperature
120 g caster sugar
60 g diced strawberry
1 tbsp of lemon juice
100ml of fresh milk
1 tbsp of corn flour
1 tsp vanilla extract
2 tsp strawberry extract
2 drops red food colouring (or till a desired pink )

For garnishing

1. Preheat oven to 180C, line the cupcake tray with liners.
2. For the crust, mix the crushed oreo with the butter till it resembles wet sand. Press about a 1 tbsp into each cupcake liner. Bake the crust for about 8 to 10 mins. Remove at let it cool down.
3. Continue to preheat the oven to 170C.
4. Meantime, cream the cream cheese with a mixer. Add sugar and beat till smooth.
5. Add lemon juice, vanilla extract and mix well.
6. Add corn starch and milk and mix well.
7. Divide the mixture into 2 equal parts.
8. In one of the mixtures, mix the strawberry essence and red food colouring in until well blended. Add the diced strawberries and stir well.
9. Scoop the strawberry mixture evenly into each liner and bake for about 10 to 15 mins or till set c(cheesecake may still jiggle a little).
10. Remove from the oven and let it cool slightly. Then add the vanilla mixture on top of each cup and continue to bake for another 15 mins or until cheesecake sets.
11. Remove from oven and let it cool.
12. Garnish as you prefer. Keep them refrigerated.

NOTE: you can also bake this as a whole cake. Just need to adjust the cooking time to about 25 to 30 minutes for each layer.

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