This my second challenge in Baking Partners,
first I need to thank Reeni and Swathi for choosing such a wonderful cheesecake
for this month. Recipe source Dinna.
Ingredients:
Eggs
|
6
|
Powdered sugar
|
5 oz
|
Butter
|
2 oz
|
Cream cheese
|
9 oz
|
Milk
|
100ml
|
Lemon juice
|
1 tbsp
|
Cake flour
|
2 oz
|
Corn flour
|
1 oz
|
Salt
|
1 tsp
|
Directions:
- Separate egg yolk and white in two large bowls. Let it come to room temperature. Mix cornstarch, cake flour and salt set aside.
- Melt cream cheese and milk over a double boiler, when the cheese is almost melted add butter and mix well and remove from double boiler and allow it to cool completely.
- Mean while beat egg yolk well, add to the cooled cheese mixture. Fold in the flour mixture and lemon juice and mix well without lumps.
- Using a strainer filter the cheese and flour mixture and set aside.
- Whisk egg whites by adding sugar little by little until soft peaks form.
- Add egg whites to cheese mixture and fold well (Mix small amount at a time).
- Grease eight inch spring form pan, wrap the bottom with aluminum foil (two or three times this is to prevent leaking).
- Bake the mixture in waterbath (place the spring form pan in a large pan with 1 inch hot water) for 1 hour 10 – 20 minutes at 325°F or until golden brown on top.
- Allow it to cool and serve.
Tips:
- I baked mine at 300ºF, oven temperature might vary, keep an eye while baking if your cake rise or turn brown very fast then you might reduce the temperature.
- Before you take your cake out of the oven open your oven door half way for 10 – 15 minutes and then take it oven.
Linking to:
