How to Cook Perfect AMIEs Margarine CHEESEcake

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Run the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. If you do work on a extremely high floor, why not get off the elevator a few floors early and walk the rest of the way? Most people will decide to be lazy and take an elevator instead of choosing exercise on the stairs. Even just a single flight of stairs, when walked up or down a few times a day–can be a great boost to your system.

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We hope you got benefit from reading it, now let’s go back to amies margarine cheesecake recipe. You can have amies margarine cheesecake using 12 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook AMIEs Margarine CHEESEcake:

1. Provide 250 grams of cream cheese (philadelphia).
2. Prepare 60 grams of cake flour.
3. Provide 20 grams of cornstarch.
4. Get 150 grams of fine sifted sugar.
5. Use 100 ml of fresh milk.
6. You need 60 grams of unsalted butter.
7. Take 6 of egg yolks.
8. You need 6 of egg whites.
9. Prepare 1 tbsp of lemon juice.
10. Get 1/4 tsp of salt.
11. You need 50 grams of dairy-free margarine (soya or sunflower) or just a normal margarine.
12. Get 1/4 tsp of cream of tartar.

Steps to make AMIEs Margarine CHEESEcake:

1. Heat the oven to 160°C. Oil and line a 9 in round cake tin (bottom and sides) with baking or parchment paper..
2. Melt butter, milk and cream cheese over a double boiler. Beat the egg yolks and lemon juice together..
3. Meanwhile sift together the cake flour, cornstarch and salt and mix well. Mix together all the mixtures – cream cheese, egg yolks and dry ingredients..
4. Whisk egg whites with cream of tartar until foamy. Add the sugar and beat until soft peaks form..
5. Spoon one third of egg white mixture into the cheese and egg yolk mixture at a time. Fold gently..
6. Pour into the prepared tin and bake in a water bath for 60- 70 minutes or until well risen and firm to touch. Leave the cake to cool down in the oven with the door open for 1 hour..
7. Transfer into the serving dish and rub in the margarine on top and sides of the cake. Dash with the icing sugar, if desired..
8. Refrigerate the cake for at least 6 hour. Overnight is the best..

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