My first attempt at making a Japanese cheese cake. Not to difficult... anybody who loves cheese cake should try this version. The recipe is taken from Diana's Desserts, reproduced below for easy reference.
Ingredients:
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g butter
250g cream cheese
100 ml fresh milk
1 tbsp. lemon juice
60g cake flour /superfine flour
20g cornflour (cornstarch)
1/4 tsp. salt
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Stir in the egg yolks and lemon juice, and fold in the flour, cornflour, salt and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Fold the egg white mixture in three portions into the cheese mixture. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheese cake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
Makes 1 (8-inch) cheesecake, 12 servings.
Ingredients:
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g butter
250g cream cheese
100 ml fresh milk
1 tbsp. lemon juice
60g cake flour /superfine flour
20g cornflour (cornstarch)
1/4 tsp. salt
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Stir in the egg yolks and lemon juice, and fold in the flour, cornflour, salt and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Fold the egg white mixture in three portions into the cheese mixture. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheese cake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
Makes 1 (8-inch) cheesecake, 12 servings.
