Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.
How was everyone’s long weekend? We went away for the first 2 days and on the 3rd day, had some friends over for lunch.
For afternoon tea, I decided to bake something simple yet tasty, using my 26cm tart tin!
This is a very simple baked cheese cake, and I’m sharing the recipe because everyone who ate it loved it, including my husband Hide. He ate 3 slices of it, which is quite unusual because he doesn’t really have a sweet tooth.
The picture isn’t nice as I wanted it to be, but I promise it tastes delicious! And the best thing about it is that it’s really simple!
Ingredients for 26cm tart tin
<BASE> I used my Caramel Slice base for this
-150g Brown sugar
-60g Shredded Coconuts
-130 Organic Self raising flour
-100g Butter; melted
-250g Cream cheese, at room temperature
-200g Full cream milk
-80g Organic Raw sugar
-40g Organic Self raising flour
-2 Tablespoon lemon juice
Step 1: Mix brown sugar, coconuts, flour and melted butter in a large bowl.Spread the mixture evenly onto the tin. Bake on 180C for 10min, let cool.
Step 2: Mix cream cheese and cream with your mixer until smooth (You can use electric beater if you don’t have a mixer) , add sugar and lemon juice and mix for 20sec, add flour and mix for 10sec. Pour into base, sprinkle blue berries.
Step 3: Bake in 170C oven for 30-40min, or until a skewer comes out clean. If you are using a smaller tin, it will take longer to cook because the cake will be “thicker” and require longer cooking time. I had to cover my tart with foil for the last few minutes because it was getting too golden, while the center was not cooked enough.
Everyone said the best part was the base (^-^), It is crunchy and chewy and sweet, so it goes well with strong black coffee! Please give it a try 🙂