march 7, 2009

The open-bottom tart tins I used to bake the cheesecake flooded with water (even though I had wrapped them in foil). So some of the cakes were mushy at the bottom. Next time I’ll stick to closed baking tins.

Japanese Cheesecake
125 g creamcheese at room temperature
20 g butter, soften
40 ml milk
65 g caster sugar
3 large eggs, white and yolk separated
40 g flour
1/4 tsp salt
1 tbs lemon juice
1 tbs lemon zest

Add water into a big baking tray that will fit the cheesecake tin and place the tray in the oven then preheat the oven to 325 degrees F. Line the base and side of a springform/cake tin with parchment paper (see italicized note above). Then use a big piece of foil to wrap the tin around from the bottom upto top of the tin side.

Place the butter, creamcheese and milk in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter has melted, remove the bowl from the heat and whisk until the mixture is smooth, set aside and leave it cool to the room temperature.

Add the lemon juice and zest to the creamcheese mixture, stir to blend then add the yolks and mix them until incorporated. Sift the flour and salt into another mixing bowl and pour over the cream cheese and egg mixture in the center of thr flour. Quickly whisk or stir everything until just blended.

In a separate mixing bowl, beat the egg white until foamy, then gradually add the sugar and continue to beat at high speed until reach the soft-medium peak. Gently fold the white into the creamcheese mixture until blended.

Pour the batter into the prepared tin. Place the tin in the preheated baking tray and bake for 50-60 minutes or until a toothpick inserted from center comes out clean. Turn the cake out on to a wire rack once taken from the oven. Leave to cool at room temperature.

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