Archive for June 26, 2016

Yuzu Souffle Cheese Cake

IMG_7602.jpg

IMG_7583.jpgRecipe adapted from here

Ingredients:

125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (Grade B)
75g milk + 50g Yuzu drink mixture – blend together
1 teaspoon lemon juice
1/4 tsp salt
75g cake flour
35g corn flour

5 egg whites
110g caster sugar
1/2 teaspoon lemon juice

IMG_7593.jpg

Method:
1. Line the base and grease the sides of an 8″ round pan.
2. Sieve together cake flour, corn flour and  set aside.
3. Melt cream cheese, salt and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the milk to temper.
4. Add the egg yolks and whisk to combine.
5. Add lemon juice and whisk again.
6. Finally add the sifted flours, whisk the batter gently until fully incorporated. Set aside.
7. In a clean, dry mixing bowl, beat egg whites until frothy and foamy, add cream of tartar and continue to beat until foamy before gradually add sugar and beat to soft peaks.
8. Add the meringue to the cream cheese mixture in 3 separate additions until the batter is even and no streaks of white is visible.
9. Pour batter into the prepared cake pan. Run a chopstick or skewer around the batter to remove big bubbles. Shake the pan lightly from side to side to level up the top.
10. Place cake pan in a baking tray filled with hot water and bake on lowest rack at 150C for 60-70 minutes. Remove the water pan, reduce the temperature to 100C and continue to bake for another 10 minutes.
11. Unmould the cake immediately and peel off the parchment paper on the side of the cake. Then invert the cake and peel of the base liner and reinvert back on to a rack to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.

Comments (15)

Strawberry jelly cheesecake

IMG_7571

IMG_7565

Strawberry jelly cake shared by YeoSH (FB group member)

8″ sq pan
170g digestive biscuit
85g butter

250g cream cheese
70g (1/3 cup) sugar
juice from half a lemon (optional)
1 tsp vanilla essence
2 tsp gelatin
150 ml hot water

90g strawberry flavor crystal jelly
180ml hot water
220ml cold water
Strawberries for decoration

Instructions:

1. Melt butter in microwave or use a double boiler method. Set aside.
2. Crush digestive biscuits until fine.
3. Add in the cooled melted butter into crushed biscuits.
4. Stir to mix thoroughly then transfer into pan and press biscuit firmly to the bottom of tray. Keep in freezer to chill while you prepare the next step.
6. Prepare yr strawberries, cut the top to make it look like heart shape.

Cheese layer:

1.Put the cream cheese in mixer then put in sugar n vanilla essence n mixed till smooth
2. Dissolve gelatin with 150ml hot water stir till dissolved put aside to cool.
3. Pour in gelatine solution and lemon juice, if using, into cream cheese mixture. Mixed in well.
4. Pour the mixture onto the biscuits layer and arrange the heart shape strawberries on top. (Note: I put it into the freezer for a few minutes before placing the strawberries on top to prevent it sinking to the bottom.)
5. Cool it in the fridge for at least 4 hours.

Jelly layer:

Add 180ml of hot water into the jelly mixture and stir until fully dissolved before adding 120ml cold water and stir to combine.
Add in jelly on top of cheese layer and put the cake into the fridge to set before slicing.

IMG_7562

IMG_7569
IMG_7573

Comments (3)