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PHILADELPHIA® 3-STEP® CHEESECAKE [ ] - 2.9.2006 Saturday
Haven't bake any cake for ages. The last time was before CNY. Today, my sis and I decided to bake cheesecake. Here's the recipe...

The one showing here(the text) is the original recipe. We substituted and added extra ingredients to it(the pic).

The steps are:
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Mix crumbs and butter; press onto bottom of 8- or 9-inch baking pan.
POUR batter over crust.
BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars.

How To : Easily Remove Bars From Pan: Line pan with foil before pressing crumb mixture onto bottom of pan.

Here's the photos of the process:-
Mix:

We added self rising flour in hope of making it a bit more fluffy like normal cake.


Making the base.

Pour:

It's very sticky!!!

Bake:

We took some batter to make some cheese cupcakes/muffins.

End results:

-_-" Heheheh... failure :P We reduced the recipe to half which was fine all these while but decided to try something different today, we love to experiment with cakes or cookies baking. We added about 1/2 cup of self rising flour. The batter was so so slippery :P having a bit difficulty to scoop or even spread it.

We thought it would rise so we didn't put much. Off into the oven and it came out... GOSHH.. it's really tough!!! Tougher than biscuits. We tried to cut it with the big knife for cutting meat but to no avail hahahah... So decided to break it with our bare hands and it's much easier to break :P Man... it's really hard :P It can hurt people too if you throw it to them LOL... Considering it to be an edible weapon too. YES! You heard me right, it still can be eaten, no need to throw it away.

However, don't worry about the recipe I had stated and the steps before the photos of the process. Just don't follow what I did :P More recipes on cheesecakes, go to kraftfoods.com I got mine from here.
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