Easy to whip, fast with a resounding 100% whipping success for baking, desserts, pastry, as a topping on cakes as well. Use this delicious cream for cooking hot dishes and sauces, too.
Basic Baked Cheesecake
*recipe from emborg.com
200 g Emborg Cream Cheese
180 ml Emborg Whipping Cream
120 g sugar
4 medium-size eggs (whole)
The yolk from 2 medium-size eggs
1 tsp vanilla essential oil, edible
In a mixer using a paddle attachment, slowly mix the cream cheese and sugar.
In a separate bowl, gently whisk the eggs and egg yolk together.
Add the mixed eggs into the cream cheese mixture in two parts.
Scrape down the sides of the bowl regularly to avoid lumps in the mixture.
Add cream and vanilla gently at a low speed, scraping down the sides of the bowl.
Stop the mixer when the mixture has an even and uniform consistency. Do not over-mix.
Pour the mixture into a prepared baking pan lined with parchment paper.
Place baking tray with cheesecake mixture in a larger baking pan, filled with water by ¼.
Bake at 160-165 ˚C for 60 - 70 min. until the centers are set but not overcooked.
Chill the cheesecake before removing it from the pan.
Serve and enjoy!
Tip: tap the side of the form gently as the end of the baking time approaches to see if the center shakes but remains firm to the touch.
Cream Made From Cow's Milk (35.1% Milk Fat), Stabilizers: E460, E466, E407
*Allergen information: contains milk.
Storage: Store in a cool dry place from 4°C to 20°C.
Do not freeze.
After opening, keep refrigerated at +6 to +8°C and consume within 3 days.
Shelf life: 365 days unopened and refrigerated