Lin Style Jumba-Cheesecake (Improvisation with Strawberry CC and Godiva)

Finished Piece

As requested, I made my signature cheesecake once again. This time I had a little fun experimenting different things. First, I precisely measured the amount of sugar used with the US-cup system instead of measuring in grams (which I didn't do previously anyways lol). Second, I used two kinds of cheese. One was strawberry flavored cream cheese; the other one was Neufchatel cheese (later mixed with shaved chocolate), which, according to its label, has one-third less fat compared to cream cheese (pretty good huh, plus it didn't affect the taste at all). I semi-mixed the two together at the end (before baking), and the taste turned out to be pretty exciting. Third, I used a small cake-mold my cousin bought a while ago, which made the cheesecake cookie-like. Lastly, I used gelatin and banana slice to decorate the cake and took the pictures with my aunt and uncle's camera since I left mine in the dorm...

Experimentation =]

The recipe is pretty similar to the one I used last time. Refer to this article "Lin Style Cheesecake"posted last August (whoa, time flies).

Left: Strwbry Cream Cheese/ Right: Neufchatel

Main Cake Prior to Baking

Fresh-out-the-oven; you're not supposed to eat it yet lol.

Lin Style Cheesecake

Last time I used the oven was during Christmas in 2009, long time ago and probably my first time since I came to US. This one came out to be way more successful than I thought it'd be. OREO is a really good ingredient for the bottom because its cookie part is not sweet at all (of course, not including the cream...; the cream was taken out) so there goes the ingredients(all-estimated proportion, no flour required):

=Cake Mixture 1=

-445 gram Cream Cheese

-40 gram powder sugar

-25 grams melted butter

-4 egg yolks

-1 egg white

=Cake Mixture 2=

-3 egg whites 

-70 gram~80 gram Graduated sugar 

=Bottom=

-OREO cookie part & Butter about 3:1

* the amount of sugars really depends on personal preference

The temperature I used is 428 Fahrenheit for the first 15~20 minutes and 300 Fahrenheit for another 40~60 minutes. Hot water is put on the tray to keep the moisture in the oven, you need about at least an inch deep. I used 8-inch round mold.

A reminder: don't try to take the cake out of the mold until it is completely cool, and the texture and taste will be a lot better if you leave it in the fridge after it is taken out of the mold for at least 6~10 hours.

If you want a complete steps of how I make this, contact me personally or leave a comment.

PEACE