Sunday, September 21, 2008
JAPANESE CHEESECAKE
Preparation time: 45 minutes+cooking time;Baking time: 1 hour 10 minutes;Makes one 23-cm cake.
Ingredients
Butter 60 g
Cream cheese 250 g.diced
Whipping cream 120 ml
Plain flour 50 g.sifted
Cornflour 30 g.sifted
Egg yolk 3,lightly beaten
Egg 1,lightly beaten
Lemon zest 2 tsp,finely grated or 1/2 tsp lemon oil or vanilla flavouring
Egg whites 5
Salt 1/8 tsp
Castor sugar 120 g
Lemon juice 1 tsp,strained
Apricot glaze 2 tbsp
Water 2 Tbsp
Peanuts 100 g.roasted and chopped
Method
- Grease and line base of a 23-cm springform or false-bottomed cake pan.Preheat oven to 160 degree c.
- Stir butter,cream cheese and cream in a bowl with a whisk over simmering water until smooth.Remove from heat.
- Add combined sifted ingredients and mix until smooth.Mix in egg yolks and egg. Stir in lemon zest or lemon oil or vanilla flavouring.
- Whisk egg whites and salt until foamy.Gradually add sugar and lemon juice, and whisk until soft peaks form.
- Lightly fold one third of the egg white into cheese mixture.Fold in remaining egg white until just combined.
- Pour mixture into prepared pan and place into a water bath. Bake for 1 hour and 10 minutes or until firm and golden. Remove acake from pan and transfer to a cooling rack to cool completely.
- Stir apricot glaze and water over low heat until glaze dissoles.Glaze cake, then cover side of cake with chopped peanuts. Serve chilled or immediately.
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Feed her Sugar....# ;
