Pineapple cheesecake

Made this cake because I have the ingredients at hand.
This is an easy recipe from the "Easy Stir n Bake Cakes' book by Kevin Chia.
I became the proud owner of 3 new cake making books 2 weeks ago and one of them is this. This book's recipes guarantee 100% success rate (just what I need, isn't it?). I especially love this book because the recipes do not require mixer, just require simple mixing or a few stirs, perfect for lazy people like me.

I had not much of a trouble at all throughout the whole process, and my boy loves the cake so much that he asked for 2nd helping. He even ask me to bake it again.

After trying two recipes from this book, I really did not have any trouble getting good tasty cake. Perhaps all thanks to the extra baking powder, bicar, alot of oil and alot of egg. My mother says, all cakes with alot of oil and eggs taste good. So, I should start to experiment with same recipes by putting in less oil.

So I share with you the recipe and my bake below.

Ingredients

180g cream cheese
120g caster sugar
90ml corn oil
3 eggs
130g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
170g canned pineapple (diced)

Method

1) Grease and line a 10cm x 20cm (4 x 8 inches) loaf pan. Preheat oven to 170dC.
2) Stir cream cheese and sugar over simmering water until soft and smooth. Remove form heat. Stir in oil and eggs until well combined.
3) Combine flour, baking powder and soda. Fold into cheese mixture together with pineapple dices until well blended.
4) Spoon mixture into prepared pan. Bake in oven for 40 - 45 minutes or until cooked. Stand for 10 minutes and turning on to wire rack to cool.






超市的芝士有折扣，所以赶紧买了两块回来（还是最后的两块，幸好我手快）。加上打算拿来做比萨的罐头黄梨，这“凤梨起司蛋糕”就诞生了。它是个手拌式蛋糕，食谱出自于蔡高晋老师的书，书名“手拌式蛋糕”。我这个懒虫，最喜欢易做，少功夫的事，况且还是100巴仙成功率的食谱。可惜，这些食谱的油和蛋份量蛮多，相信日后需要尝试看减少油的份量，否则我不久就会升级变超级大肥妈了。

p/s : Sorry, somehow the features for formatting my text is gone, so I can only arrange the recipe as neat as I can.