I attempted my first baked cheesecake last weekend. I have to admit that I was terrified of the numerous problem some bakers encountered such as cracking, gooey half cooked cheesecake, etc. So, I decided to bake a very small recipe with only 250g of cream cheese.

I also used the water bath method and baked longer than the recipe called for. The cake turned out fine, no cracks and all but it was not as nice as I thought it would taste. Although my food critic aka daughter like it, I feel the need to modify the recipe in my second attempt. With only 250g of cream cheese used, it was also difficult to create the two tone texture, so the end result was not that obvious. You can’t really see the bottom layer which did not have the pumpkin mixed in it.

I will not share the recipe until I have adapted it to my my taste but here’s a sneak peek at the result.

The missing piece was for tasting 😉

Categories: Cookies & Cakes

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