12.11.13 (Tues)
I used to bake non-baked cheese cake as it is an easy and fast recipe. Today I tried baking a baked cheese cake. With the added lemon zest and juice, it made the taste of the cake even extra yummy!
I used to bake non-baked cheese cake as it is an easy and fast recipe. Today I tried baking a baked cheese cake. With the added lemon zest and juice, it made the taste of the cake even extra yummy!
Ingredients
Sugar Pastry
120g butter
60g icing sugar
1 egg
200g soft flour
Rum Raisin (I skipped this)
30g raisin
10g rum
Rum Raisin (I skipped this)
30g raisin
10g rum
Cheese cake
600g cream cheese (I like using Philadephia cream cheese)
80g caster sugar
200g milk
1 lemon zest and juice
5 egg yolks
30g corn starch
Methods
1. Sugar pastry: Cream butter and icing sugar. Add egg and flour, knead into a dough. Line onto the cake pan.
2. Cheese cake: Whisk cream cheese and caster sugar to smooth, Add egg yolks, lemon zest and juice and stir finely. Pour milk into cream cheese mixture and fold in corn starch.
3. Rum raisin: Soak raisin into rum for overnight.
4. Assembly: Line sugar pastry onto cake pan and bake at 180C for 10mins to medium well. Take out and pour soaked raisin and cream cheese mixture. Bake at 180C for 40mins, leave cool and dust with icing sugar.
Methods
1. Sugar pastry: Cream butter and icing sugar. Add egg and flour, knead into a dough. Line onto the cake pan.
2. Cheese cake: Whisk cream cheese and caster sugar to smooth, Add egg yolks, lemon zest and juice and stir finely. Pour milk into cream cheese mixture and fold in corn starch.
3. Rum raisin: Soak raisin into rum for overnight.
4. Assembly: Line sugar pastry onto cake pan and bake at 180C for 10mins to medium well. Take out and pour soaked raisin and cream cheese mixture. Bake at 180C for 40mins, leave cool and dust with icing sugar.
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| Line the dough onto the pan. Poke a few holes using a fork. Bake at 180C for 10mins before pouring the cream cheese mixture into it. |
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