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Tuesday, 15 March 2016

日式轻芝士蛋糕 Japanese Cheese Cake





140g  Castor Sugar 砂糖
6 Egg Whites 蛋白
6 Egg Yolks 蛋黄
50g  Butter 牛油
250g Cream Cheese 奶油乳酪
100 ml Fresh Milk 牛奶
1 tbsp. Lemon Juice 柠檬汁
60g  Cake Flour/Superfine Flour 低粉
20g Cornflour (Cornstarch) 玉米粉
1/4 tsp. Salt or Cream of Tartar 塔塔粉

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar (or salt) until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease proof baking paper or parchment paper). Also, wrap the outside of cake tin with 3 layers of aluminium foil to prevent water seeping into the Springform cake tin during baking.
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 140 degrees C 
Makes 1 (8-inch) cheesecake, 12 servings.
Tip: Before pushing the tray into the oven is to tap it onto the table a few times. This is so that you wouldn’t end up with bubbles in the cake.

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