I coincidentally came across this recipe from ieatishootipost and since I still have a block of Philadelphia cream cheese in the fridge, so I took up the challenge to bake this "Not So Easy To Make" cake. In this recipe, it even helps to analyse the different mistakes for the failing results. I have repeatedly gone through the video to well prepare myself for this challenge. The most worrying attribute is my portable oven which I have yet to try on such water bath bakes. Luckily, the oven didn't fail me and I made a successful Japanese Cheesecake. Feeling great satisfaction with this bake!
Ingredients
250g Philadelphia cream cheese
6 egg yolks
70g castor sugar
60g butter
100g fresh milk
1 tbsp lemon juice
1 tbsp lemon zest
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp vanilla essence
6 egg whites
1/4 cream of tartar
70g castor sugar
6 egg yolks
70g castor sugar
60g butter
100g fresh milk
1 tbsp lemon juice
1 tbsp lemon zest
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp vanilla essence
6 egg whites
1/4 cream of tartar
70g castor sugar
Directions
1. Preheat oven to 200 deg C.
2. Grease 8" round pan and line bottom with baking paper.
3. Hand whisk cream cheese till smooth over a warm water bath.
4. Add yolks and whisk, follow by adding 70g sugar and whisk.
5. Microwave milk and butter, add into batter.
6. Add vanilla, salt, lemon juice, lemon zest and whisk.
7. Remove from water bath, sift in flour and fold into mixture (with hand whisk)
8. Whisk egg whites at low speed till foamy.
9. Add cream of tartar and beat till bubbles becomes very small but still visible.
10.Gradually add sugar and beat till just before soft peak.
11. Fold 1/3 of meringue into batter with hand whisk, follow by the next 2 times of 1/3 meringue with spatula.
12. Pour into cake pan and tap the pan on the counter to release air bubbles.
13. Bake at bottom rack with water bath at 180 deg for 13mins and lower to 150 deg for 10mins. Turn off the oven and leave cake in the oven for 30mins. Open the door of the oven slightly at the end of the baking for 10 mins for cake to cool down.
2. Grease 8" round pan and line bottom with baking paper.
3. Hand whisk cream cheese till smooth over a warm water bath.
4. Add yolks and whisk, follow by adding 70g sugar and whisk.
5. Microwave milk and butter, add into batter.
6. Add vanilla, salt, lemon juice, lemon zest and whisk.
7. Remove from water bath, sift in flour and fold into mixture (with hand whisk)
8. Whisk egg whites at low speed till foamy.
9. Add cream of tartar and beat till bubbles becomes very small but still visible.
10.Gradually add sugar and beat till just before soft peak.
11. Fold 1/3 of meringue into batter with hand whisk, follow by the next 2 times of 1/3 meringue with spatula.
12. Pour into cake pan and tap the pan on the counter to release air bubbles.
13. Bake at bottom rack with water bath at 180 deg for 13mins and lower to 150 deg for 10mins. Turn off the oven and leave cake in the oven for 30mins. Open the door of the oven slightly at the end of the baking for 10 mins for cake to cool down.
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