I was attracted by this recipe with only 4 ingredients and so I gave it a shot. This recipe required egg separation and folding method, another training session for me too.
The cake turned out nice without the top being deflated, the texture was indeed soft and smooth. I love this cheesecake and I will add more lemon juice the next time to have a more refreshing taste.
Note : this cake is best eaten chilled.
Ingredients
125g cream cheese, room temperature
120g white chocolate
3 cold eggs, 70g each
1.5 tbsp lemon juice & zest
120g white chocolate
3 cold eggs, 70g each
1.5 tbsp lemon juice & zest
Directions
1. Line baking tin with parchment paper at the bottom and grease the sides with butter, set aside.
2. Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
3. Preheat oven 170 deg C.
4. Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
5. Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk. set aside.
6. Whisk egg whites with an electric mixer until firm peak form. If it's thick enough, you can turn the bowl upside down without it sliding out.
7. Add 1/3 meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
8. Pour into baking pan and drop the pan lightly on the counter top to release the air bubbles out of the batter.
9. Steam bake the cake for 15 mins then lower the temperature of 160 deg C for 15 mins. Turn off the oven temperature and leave the cake inside the over for another 15 mins.
10. Leave the cake to cool completely before removing from the baking pan.
11. Chill the cake before consuming (about 2-3 hours) and dust with powdered sugar (optional).
2. Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
3. Preheat oven 170 deg C.
4. Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
5. Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk. set aside.
6. Whisk egg whites with an electric mixer until firm peak form. If it's thick enough, you can turn the bowl upside down without it sliding out.
7. Add 1/3 meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
8. Pour into baking pan and drop the pan lightly on the counter top to release the air bubbles out of the batter.
9. Steam bake the cake for 15 mins then lower the temperature of 160 deg C for 15 mins. Turn off the oven temperature and leave the cake inside the over for another 15 mins.
10. Leave the cake to cool completely before removing from the baking pan.
11. Chill the cake before consuming (about 2-3 hours) and dust with powdered sugar (optional).
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