Monday, July 14, 2008

Japanesse Cheesecake

This is my 3rd attempt of making Japanese cheesecake. The 1st and 2nd was not turned very well, it's still cheesy but a bit hard, my friend said it's much like bread rather than cake.
The recipe come from many sources, modified by myself. I reduce the amount of cakeflour and add more corn flour. And it is really.... much better.


135 g cream cheese
3 egg, separated
70 g fine sugar
30 g unsalted butter
50 ml fresh milk
10 g cake flour
30 g corn flour
1 tbsp lemon juice
1/4 tsp cream of tartar
1/4 tsp salt

- Melt cream cheese, butter and milk over double boiler.
Cool the mixture and fold in egg yolk, lemon juice, salt and flour.
Beat egg white until frothy add cream of tartar and continue beating.
Add sugar 1 tbsp each time and continue beating until soft peak form, gradually add egg white to the cream cheese mixture and steam bake at 175 degrees for 75 mins.

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