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Today's recipe is for a moist and smooth baked cheesecake with a crunchy crumble on top.
If you put the crumble on before baking the cheesecake, it will sink and overcook, so I recommend putting it on once baked.
▷Ingredients (6 x 17 cm pound cake pan):
■Crumble
30 g cake flour
30 g ground almond
30 g cane sugar
25 g unsalted butter
25 g unsalted butter
Pinch of salt
■Baked cheesecake
200 g cream cheese
60 g cane sugar
5 g flour
2 whole eggs
100 ml heavy cream
1 tsp lemon juice
▷How to make:
1. Put all ingredients for the crumble, butter and flour. Mash the butter and flour together to form a crumble.
2. Beat the cream cheese with the cane sugar until smooth.
3．Mix in the cake flour. 3. Beat in the whole eggs, heavy cream, and lemon juice, in that order.
4. Pour the mixture into the pound cake mold and bake in a preheated oven at 180℃ for 15 minutes.
5. When the surface of the cheesecake is set, top with the crumble and bake in a preheated oven at 180°C for 20 to 25 minutes.
6. Remove from heat and refrigerate overnight. Sprinkle with powdered sugar to taste.