Monday, November 15, 2010

American Lemon Cheese Cake

Last week, Philidelphia cream cheese was selling at $4.60 per block at the Shop N Save Super mart. I couldn't stop myself from buying because it was unsually cheap. I bought 4 blocks without any hesitation. So here I go baking a cheese cake again.

This cheese cake is slightly different from the the Japanese Cheese cake or light cheese cake. You will tell the difference when you taste it. It is very cheesy and the texture of the cake is not cottony soft as Japanese cheese cake or light cheese cake. I am very sure you will like it.
Here is a gentle reminder for you - if you are just like me who do not exercise. Please just eat one piece per day only and distribute the rest to your friends and neighbours because 他们肥好过你肥.ha..ha..



500 g Philidelphia Cream cheese
80 g caster sugar
375 ml whipping cream/thickening cream
3 egg yolks
Juice of 1/2 lemon (medium size)

3 egg whites
80 g caster sugar

15 g cornflour
60 g plain flour

~1) Beat the cream cheese and sugar (80 g) until fluffy.

~2) Add in thickening cream gradually and beat well.

~3) Combine lemon juice and egg yolks, add into the batter. Set aside.

~4) Whisk egg whites in another bowl until foamy. Slowly add in the sugar and whisk until stiff.

~5) Fold this mixture onto the cream cheese batter.

~6) Mix in the sifted cornflour and plain flour.

~7) Pour batter into a lined and greased 10" bottom round cake tin . Stand the cake tin over a baking tin filled with water until it reaches 2/3 level. Bake in a hot oven, 180 degree C approximately 1 - 1 1/2 hours. (for 1/2 recipe use 8" bottom round cake tin and bake for 45 minutes -1 hour)

~8) When cooled, spread a layer of fruit gel and decorate as desired. (optional)


No comments:

Post a Comment