This is taken just taken out from oven!
Look! It shrink!
Finally, can enjoy the fruit of the hard work! It is so yummy that my husband thought I have bought it from the store!Found this recipe from Seadragon's blog.
Makes one 20cm cheesecake.
[Ingredients]
250g cream cheese
200ml thickened cream (35% milkfat)
40g (1/3 cup) cornflour
4 egg yolks
75g (1/3 cup) caster sugar (A)
finely grated zest from 1 lemon
40ml (2 tablespoons) lemon juice
4 egg whites
75g (1/3 cup) caster sugar (B)
[Preparation]
1. Preheat oven to 150°C. Grease a 20cm round cake tin and line bottom with baking paper.
2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth (forget this step!). Cool slightly.
3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.
4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.
5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue.
6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin and bake at 150°C for one hour
7. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly. Glaze the top of the cheesecake before serving.
4 comments:
hi joyce! remember me? from baby channel?? happen to chance upon your blog from ym, so just popped in to visit. i say man...didn't know you're such a talented baker. envy, envy...
-pek imm (leoni lim)
Hi Leoni,
Thanks for dropping by. I'm not talented, just trying the recipes I found from other bloggers. The next thing I want to try is learn how to decorate the cakes that I have made.
Hellooo .. tried making this today leh. Wow, so much work. Anyway, My cake rose beautifully despite the fact that it is not even submerged in the water (water bath mah) and the burnt top. After bake, it sank a little too.
May i find out some details from you :
1) For beating the egg yolks with sugar and lemon zest and juice, for how long must i beat? Till yolks changes to a paler color ?
2) For beating the cream cheese thickened cream mixture .. what is "beat till smooth" ? My mixture is pretty smooth after the cheese melts, and even after beating for a while, i did not see any difference. The mixture still watery. Must I beat till it changes to a certain state?
Hi Sherlyn,
Good try..
Qn1) The egg yolk beat till a ribon is form.
Qn2) The beating process is to ensure that both cheese are evenly incorporated & smooth.
HTHs.
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