Serving: 4 adults
Size: 600ml heat resistant glassware
15 x 11 x 6 cm
40g Marie biscuits, crushed
20g butter, melted
250g cream cheese, room temperature
1/8 vanilla essence
1/4 tsp lemon zest, grated
2 tsp lemon juice
40g beaten egg
50g sour cream
1. Greased the heat resistant glassware with oil spray or butter.
2. Place the Marie biscuit in a plastic bag and lock it. Roll a rolling pin over the biscuit to crush them into powder.
3. Melt butter in a rice cooker using 'Keep warm' mode for 10 minutes. Turn off the power, and continue to let it sit in the rice cooker for another 10~15 minutes.
4. Add the melted butter to the crushed biscuit and mix well. Press the biscuit mixture onto the base of the glassware.
5. Cream (A) until smooth. Add (B) and cream until well blended.
6. Add (C) and cream until light and smooth. Add (D) and cream until well combined.
7. Pour the cheese filling over the prepared biscuit base.
8. Place the cake in a hot water bath and bake at 160 degree C for 50~60 minutes or until centre is almost set.
Turn off the power and remove the water bath from the oven. Leave cake in the oven 1 hour with door slightly ajar.
9. Run a small knife around the rim of the glassware to loosen the cake. Set aside to cool.
10. Cover the cake and refrigerate for 5 hours or overnight.
11. To remove the cake from the mould, first heat the base of the cake mould for about 1~2 minutes.
Then run a thin blade along the edge of the cake to loosen the cake.
Cover the cake mould with a lid, and invert it:
Remove the cake mould, then invert back the cake.
12. Pipe some cream rosettes and top
with strawberries :)