Most of us like to eat cheese cake. This time I am baking a Japanese Cheese Cake adapted from K.L popular chef, Alex Goh. It tastes as good as the one I described in my previous post (click here).
Recipe
Ingredients:
(A)
35 g sugar
250 g cream cheese
250 g UHT milk
30 g butter (melted)
5 nos egg yolks
50 g plain flour
50 g corn flour
1 tbsp. lemon juice/ lemon zest
(B)
5 nos egg whites (use B egg approx. 60 g each)
5 nos egg whites (use B egg approx. 60 g each)
1/4 tsp. cream of tartar
100 g sugar
pinch of salt
Method:
1) Cream sugar (use K-beater) and cream cheese till light and soft.
2) Cook milk till boil immediately add into cream cheese mixture, mix till well blended.
3) Add in the hot melted butter mix well.
4) Fold in corn flour and plain flour till well blended.
5) Add in egg yolk one at a time, lemon juice mix well till evenly mix.
6) Beat egg white till foamy. Add in cream of tartar, sugar and salt till stiff but not hard.
7) Mix the egg white mixture with the cheese mixture (5) till well blended.
8) Grease the sides of a 10"-round cake tin and line the cake base with parchment paper. Pour mixture into the cake tin, water bath at 160° C for +- 60 minutes at lower rack.
Hello. I'm interested in making this but what do you mean by water bath? :x
ReplyDeleteThank you. ;)
Water-bath means steam-bake:
ReplyDelete1) fill the bigger baking pan with hot water (1/3 of the height )
2) sit the smaller baking pan (which has the cake mixture) into 1)above
note :
1) the diameter of the bigger baking pan (round) is about 1-2 inches larger than that of the smaller round baking pan.
2) the height of the bigger pan is about the same height of the smaller pan
when i have time , i shall add a picture of it in the blog.