{"id":1791,"date":"2014-11-20T19:26:42","date_gmt":"2014-11-20T17:26:42","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1791"},"modified":"2020-04-03T23:02:08","modified_gmt":"2020-04-03T21:02:08","slug":"%d7%a2%d7%95%d7%92%d7%aa-%d7%92%d7%91%d7%99%d7%a0%d7%94-%d7%91%d7%97%d7%95%d7%a9%d7%94-%d7%a0%d7%99%d7%9e%d7%95%d7%97%d7%94","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1791&lang=en","title":{"rendered":"Melt-in-your-Mouth Quick Cheesecake"},"content":{"rendered":"

This is the only cheesecake my son likes.<\/p>\n

\"2014-11-20<\/a><\/div>\n<\/p>\n

Ingredients<\/h3>\n

750 gr. 5% soft goats-milk cheese (or plain soft cheese) – room temperature
\n\u00bc cup of sugar
\n3 eggs
\n1 packet (80 gr.) instant vanilla pudding
\n1 Tbsp. corn starch
\n1 Tbsp. Tami Gluten-free flour (or a good all-purpose GF flour), or plain flour (if you do not need a GF version)<\/p>\n

Preparation<\/h3>\n

Preheat oven to 150C\/300F.
\nPlace small tin with boiling water at the bottom of the oven (to create steam).
\nMix cheese with sugar, and set aside for 5 minutes (for sugar to melt).
\nBeat in the eggs (do not whisk).
\nAdd the instant pudding, flour and cornstrach, and mix well until no lumps remain.
\nLine a round tin (24 inches) with baking paper, including sides, and lightly oil.
\nPour mixture in and bake for 30 minutes until top is lightly golden and stable.
\nRemove from oven and let cool completely.
\nKeep refrigerated.
\nYou can serve with fresh berries<\/p>\n

\"2014-11-20<\/a><\/div><\/p>\n
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