人生第二次bake cheesecake...
3. Add the orange juice and zest to the creamcheese mixture, stir to blend then add the yolks and mix them until incorperated. Sift the flour and salt into another mixing bowl,pour over the cream cheese and egg mixture in the center of thr flour. Quickly whisk or stir everything until just blended ( don't overmix or the cake will be tough)
4. In a seperate mixing bowl , beat the egg white with cream of tartar until foamy, then gradually add the sugar ,few tablespoons at a time, and continue to beat at high speed until reach the soft-medium peak ( more than soft but not hard peak). Gently fold the white into the creamcheese mixture until blended.
5. 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 ( the cake will shrink if left too long in the tin!). Leave to cool at room temperature, then let it set in the fridge for another hour or so before slicing and serve.
第一次献给了oreo cheesecake, 可是太甜，不是很喜欢。。
I choose to bake japanese cheesecake because。。。1) it is not as fattening as western cheesecake, 2) it is fluffy, and still it is a cheesecake, 3) it has a rich, full flavour without being too rich....
But I am not so sure I should call it a success or fail this time, because it left me upset about the texture and appearance. But taste-wise, I still love the cream cheese without being overly cheesy. And my hubby and friends are so supportive that they "only leave a very small piece" on the table, still happy though...
Japanese Souffle Cheesecake Recipe:
Ingredients:
125g cream cheese at room temperature
20g butter, soften
40ml milk
65g caster sugar
3 eggs, white and yolk separated
1/4 tsp cream of tartar
40g self raising flour (or cake flour)
1/4 tsp salt
1 scant tbsp orange juice
1 tbsp orange zest
Instructions:
1. Add 500 ml water into a big baking tray ( that the tin you use for the cheesecake can fit in) and place the tray in the oven then preheat the oven to 160c.Line the base and side of a 18-20 cm springform/cake tin with parchment paper. Then use a big piece of foil to wrap the tin around from the bottom upto top of the tin side.
2. 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 give it a really good stir until the mixture is smooth, set aside and leave it cool to the room
2. 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 give it a really good stir until the mixture is smooth, set aside and leave it cool to the room
temperature.
3. Add the orange juice and zest to the creamcheese mixture, stir to blend then add the yolks and mix them until incorperated. Sift the flour and salt into another mixing bowl,pour over the cream cheese and egg mixture in the center of thr flour. Quickly whisk or stir everything until just blended ( don't overmix or the cake will be tough)
4. In a seperate mixing bowl , beat the egg white with cream of tartar until foamy, then gradually add the sugar ,few tablespoons at a time, and continue to beat at high speed until reach the soft-medium peak ( more than soft but not hard peak). Gently fold the white into the creamcheese mixture until blended.
5. 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 ( the cake will shrink if left too long in the tin!). Leave to cool at room temperature, then let it set in the fridge for another hour or so before slicing and serve.
The cake actually shrink upon removal from the oven, I think I should have left it long enough in the oven, so that's probably where I went wrong...
Share it to my friends...
And finally 这边剩一点，那边剩一点。。probably they scared who eat the last piece gonna wash the dishes..
3 comments:
yummy yummy, I want to try your recipe in one day :)
good job pey yun!i made this cake before,it is suppose to raise high ~1-2 times the batters height and fluffy:). i love this cake because it can fulfill my crave towards cheese yet light which will not make me fat!
Hey thanks TainHui..
Yeah, I saw your blog on this cheesecake also, the卖相of your cake is really nice....But mine is consider fail, no fluffy texture, and the cake shrank after I move it out from the oven. But luckily still eatable lah...Keke
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