Nak buat camno kan...
This is my first try baking this Japanese Souffle cheesecake. The original recipe is shared by Rinchan.
The cheesecake turns out very soft and yummy. Gone within few hours. I'll bake a larger cake next time.
Below are the recipes for the cheesecake and topping (My cake was gone before the topping can be prepared..he..he..piranha dah ngap...ngap...), copy and paste from rinchan's blog. Tq for sharing.
JAPANESE SOUFFLE CHEESE CAKE
Ingredients
200gm cream cheese (Room temperature)
50ml fresh milk
3 eggs - separate whites from the yolks
100gm castor sugar
30gm cornstarch - I used cornflour instead
2 tbsp lemon juice
1/2 tsp cream of tartar
Instruction
1. Preheat oven at 175 deg cel. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing with med speed.
3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. whisk egg whites in separate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak. ( Petuanya kalau diterbalikkan bowl pun putih telur yg cukup kembang tu takkan tertumpah..cubalah..tapi kalau terkeluar jugak..heh heh heh....kena buat lain la jawabnya..)
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.
6. Water bath bake for 45 mins on the lower shelf.
( Pasal masa baking ni mungkin terpulang kepada oven masing2.. )
7. Leave in the tin until cool enough to handle.
LEMON CHEESE FROSTING.
Ingredients125gm cream cheese
30gm castor sugar
50gm fresh cream
2 tablespoon lemon juice.
Beat till creamy and ready to garnish the cake. Chill the cake before serving.
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