Ingredients:
120g (3/4 cup) fine semolina flour
150ml (1/2 cup + 2 tbsp) whole milk
100g (3/4 cup) plain flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
113g (1/2 cup) unsalted butter, softened
150g (3/4 cup) fine sugar
1 tsp vanilla extract
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rack Proof: New York Style Cheesecake
PREPARATION:
Splash the semolina flour in the milk for around 30min – 60 minutes, or while the time planning for the following stages. Filter the dry fixings (plain flour, baking powder, baking pop, salt). Put away. In a huge bowl, add the relaxed margarine and sugar. Blend them until smooth, fleecy and pale. Add vanilla concentrate.
Blend until consolidated. Include the splashed semolina flour. Blend until joined. Add in the filter fixings in two clusters. Crease in utilizing a spatula to abstain from over blending.
Include the leftover dry fixings. Overlap in until joined. Move to a pre-arranged 9x5x3-inch portion skillet, lubed and fixed with material paper.
Prepare in preheated broiler at Bake in preheated stove at 180°C/355°F for around 35-40 min or until the embedded stick tells the truth. Cool the cake on a cooling rack. Cut when it’s cooled. Cake is prepared to serve.
Enjoy !