Vanilla Burnt Cheesecake


Le Gall Natural Cream Cheese 500 grams
White refined sugar 140 grams
Imperial Corn Flour 20 grams
Large eggs 5 eggs
Arla Whip & Cook 250 grams

  1. Mix Le Gall Natural Cream Cheese with white refined sugar and stir until soft.
  2. Add Imperial Corn Flour and stir well.
  3. Add one egg at a time and stir well.
  4. Add Arla Whip & Cook and stir well.
  5. Pour the mixture into a bottomless round mold of 2 pounds with parchment paper lined at the side and bottom.
  6. Bake at 240 °C for 30 minutes.
  7. Remove the cheesecake from the oven, put it in a refrigerator after being cooled down, and slice to serve.