19.10.13 (Sat)
It's been awhile since I baked a cheesecake. Though I am not a cheesecake lover, but I find cheesecake recipe quite easy. Today, I am going to bake Japanese Cheese Cake..To my surprise, both Abby & Ian loved the cake so much and they finished 2 pieces right away! The texture of the cake was soft and fluffy and the taste, cheesy, creamy and the aroma of lemon was quite strong..Best to serve with coffee!
Ingredients
250g cream cheese
80g caster sugar (divide equally for yolks & whites)
2 egg yolks
2 egg whites
20g flour
25g corn starch
25g milk
25g butter
30g each lemon zest and juice
Methods
1. Rest cream cheese at room temperature until soft. Beat sugar to thicken and smooth. Stir egg yolks into the mixture one at a time.
2. Heat milk and butter over hot water. Add into the cheese mixture. Sift in flour & corn starch over the mixture and fold in well.
3. At a clean bowl, whisk egg whites and sugar till stiff peak. Fold into the cheese mixture. Add in lemon zest and juice.
4. Bake at 170C on water bath for 45mins.
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