Cheese Cake Bread (ver. 2)

This is a revised post. This bread is so good and tasty that I must once again share it with you. I like the fine texture of the bread, its cheesy taste and the sweetness and sourness of the blueberry jam. They are a perfect match.

The recipe is here.

Tia Maria Liqueur Mousse Cake

Last month my daughter visited her cousin in Seremban, West Malaysia.  Her cousin made her a cake called "Bailey Mousse Cake". She said  the cake tastes good and creamy, and asked whether I could make one similar cake for her. 

I followed  the recipe exactly, the only thing I changed to Tia Maria Liqueur instead Baileys Irish Cream.  I really like the cream so much. It is so rich and creamy. I would say it tastes  like Tiramisu.  If  I would do it again in my next attempt, I would prefer to sandwich them onto  2 to3 layer sponge cake.

Recipe:

Baking utensils : one 10" removable bottom round baking pan OR one 8" removable bottom round baking pan and a 6" removable heart shape baking pan.

                         

Ingredients:

Cake Base: 160g digestive biscuit, 60g melted butter, 1 tablespoon boiled cold water, 2 tablespoon chocolate chips.

Method: Crush the digestive biscuits, mix all ingredients together, press firmly onto the bottom of the baking pan.  Chill in the fridge for later use.

Cheese Filling:

250g cream cheese (room temperature)

55g Castor sugar

1 tablespoon instant coffee powder

2 tablespoon hot water

1 tablespoon gelatine powder

4 tablespoon water

5 tablespoon Tia Maria liqueur 

1 cup fresh cream ( whip till stiff)

Method:

1) Mix gelatine powder with water (4 tbsp). Heat over a pot of simmering water, stir until gelatine dissolves.

2) In a small bowl/cup, mix instant coffee powder with hot water (2 tbsp). Leave to cool.

3) In a big mixing bowl, beat cream cheese until smooth.  Add in sugar and beat again until fluffy and smooth. Add in coffee mixture and Tia Maria , beat well.  Stir in gelatine, mix well.  Lastly, fold in whipped cream, mix well.

4)  Take out the baking pan from the fridge.  Pour the cheese filling onto the prepared baking pan, spread evenly with the help of a rubber spatula.  Return the cake to the fridge until the cream is firmed.

5)  Remove the cake from baking mould, sieve cocoa powder on the top of the cake.  Cut into pieces and serve.

Yogurt Cheese Cream Cake

This cake looks ordinary and does not need decoration at all. The sponge cake is soft and light. The yogurt cheese cream is not sweet and it has a slight hint of sourness from the yogurt, it is really perfect to eat along with a cup of hot coffee.

Recipe:

Ingredients:

Sponge Cake: ( 10" round Springform baking pan)
A) 4 egg yolks
      100g optima flour (Optima Ready Mix)
       90g Hong Kong flour
       75 ml olive oil
       90ml milk
       1/4 teaspoon of bicarbonate of soda
       1/2 teaspoon vanilla essence

B)  4 egg whites
      100g sugar
       1/4 teaspoon cream of tartar

Method: (chiffon cake method)
1)  Preheat oven to 175° C.

2)  Place ingredients A in a mixing bowl, mix well.
3)  Beat ingredients B until peak form.
4) Add  mixture  2 into 3, mix well.  Pour batter into the greased baking pan, bake for 35 - 40 minutes.
5) When the cake is cool, slice the cake horizontally  into 2 equal layers.

For Yogurt cheese cream filling, you need:
~1 can peach of pineapple - drained
~ 6 pieces gelatine leaf
~ 50ml milk
~ 200 ml whipped cream
~ 60g sugar
~  25g water
~ 2 egg yolks (beaten)
~ 1 tablespoon fresh lemon juice
~180g cream cheese
~ 200g plain yogurt

Method:
1) Dissolve sugar in heated water (double boiling method) till sugar dissolves, add in beaten egg yolks.
2) Beat cheese, yogurt and lemon juice till smooth.
3) Melt gelatine in milk over a pot of simmering water  (double boil method).
4) Combine mixture 1,2 and 3 together, mix well.
5) Fold in whipped cream into mixture 4.
6) Place one piece of cake back into the Springform baking pan (or a cake base with cake ring), spread cream cheese filling over the cake evenly, arrange peaches on top, then place another layer of cake on top. Leave it to set in the fridge for more than one hour.
7) Serve.

Steamed Cheddar Cheese Cake

I was craving for cheese cake and the feeling got stronger when my eyes set sight on Honeybee's fluffy cheese cake  looked nice and yummy, so I decided to give it a try as well. Alas, realised that my oven was down so I had to re-think. With reference to XXXX's recipe, instead of baking in the oven, the cheese cake would be steamed over fire.

To my surprise, the end product turned out to be not as expected. Upon cutting, I realised that the cake has many big pores. This could be due to the introduction of air when folding the flour . It tastes more like traditional Chinese steamed egg cake, and saturated with the taste of Cheddar cheese. I think I still prefer the creamy cheese cake as compared to cheddar cheese ones.

I would not recommend this recipe.

Pumpkin Cheese Slice

I have lately been having sleepless nights because my mind has been swirling with wondrous thoughts. You see, I bought over ten cooking books from Taiwan recently and all the recipes look so tantalizing. I just feel so tempted to try my hands at them but the problem I face is - I do not have enough time. Haha, so I have to face difficulties choosing which one to do everyday.

I eeny-meeny-miny-moe and I will start with this book.

Verdict: I have been experimenting pumpkin with bread, kueh, chiffon cake, muffins etc... this is the first time with cheesecake. The colours are very eye-catching. The yellow portion (cheese) melts too easily once you put it into your mouth. It may not be the best tasting but however, the colours are too attractive to resist another bite.

Recipe: (adapted from 美味糕点新主张)

Ingredients:

Base:
170g biscuits (crushed or finely milled)
50 g unsalted butter (melted)

Cheese cake:
140g pumpkin (without skin – steamed and mashed into puree)
280g cream cheese (softened at room temperature)
25g icing sugar
40g egg yolk
20g egg white
15g unsalted butter (melted)
25g fresh cream

60g egg whites ) Beat in a clean and dry mixing bowl
40g caster sugar )

Method:
1) BASE: Grease and line with parchment paper. Combine all the ingredients and press into an 8”x8” baking tin. Chill in the fridge for use later.

2) CHEESE CAKE: Sift icing sugar in a mixing bowl, add in softened cream cheese, and beat well. Place bowl over boiling water, stir till sugar dissolves (use egg whisk).

3) Remove from boiling water, add in egg yolk and egg white, beat until mixture binds.

4) Add in pumpkin puree and mix well

5) Add in butter and fresh cream mix well.

6) In a clean and dry bowl, beat egg whites until soft peaks form, add sugar gradually and beat until stiff.

7) Add in pumpkin batter, mix well till all combine.

8) Pour batter onto baking tin.

9) Bake in preheated oven in water bath for 180 degree C for 15 minutes; reduce the temperature to 140 degree C for 20 minutes.

10) Remove from oven, leave to cool. Chill m in the fridge for 3 hours till the cake is firmed enough to remove form the cake mould.

11) Cut with a warm knife, cut into 16 slices.

Note: Strain mashed pumpkin into fine pumpkin puree

Chocolate Cheese Bun 巧克力芝士面包

Recipe: (source from Chef Alan Ooi)

Ingredients:

300g high protein flour/bread flour

5g instant yeast

65g caster sugar

30g cocoa powder

5g salt

50ml fresh milk

150ml cold water

40g butter

Method:

1) Combine high protein flour, cocoa powder, salt, caster sugar and instant yeast in a mixer. Stir in fresh milk and cold water, beat until forms dough.

2) Add in butter, beat until a smooth dough is formed.

3) Keep dough cover and leave in a warm place for 60 minutes or until doubled in size.

Filling:

250g cream cheese

50g icing sugar

2 pcs cheddar cheese (one piece cut into 6 pieces)

Topping:

1 egg (beaten)

100g croquants 

Method:

1) To make filling, combine cream cheese and icing sugar until well blended.

2) Divide dough into 11 equal portions. Roll into balls shape. Slightly flatten, put in cheese filling, wrap and seal into a smooth ball. Dip in beaten egg and coat with topping.

3) Place dough onto greased baking tray. Leave to rise for 60 minutes or until doubled in size (cover with damp cloth).

4) Bake in a preheated oven at 180 degree C for 15 minutes or until cooked.

Butter Cheddar Cheese Cake

I had bookmarked this recipe very long ago. Yesterday, I finally baked it. It is too nice to be eaten while it is still hot, the cheddar cheese on top is so crispy and fragrant, one loaf had been eaten immediately after baking. It couldn't even last till the next day.

Recipe : ( Makes 2 4"x8" loaf pans)

Ingredients:

250g butter (at room temperature)
180g caster sugar
5 nos eggs (A grade)
250g plain flour + 1.1/2 teaspoon baking powder.
150g Cheddar Cheese ( shredded)

Method:
1) Preheat oven to 180 degree C.
2) Sieve flour and baking powder together.
3) Beat butter and sugar till light and fluffy.
4) Add in eggs, one at a time, beating thoroughly after each addition.
5) Fold in shredded cheese (keep some for topping), then fold in sifted flour and baking powder, mix well.
6) Pour batter into prepared greased pans. Sprinkle cheese over the batter. Bake on oven for 40 -45 minutes or until cooked.

Classic Baked Cheese cake - 经典芝士蛋糕

Time really flies. I still remember I baked a Durian Mousse Cake for my husband's birthday last year. it is like yesterday . Today is his birthday again.

As I had mentioned earlier in my post that I do not want to make complicated cake, so today I baked this simple and yet yummy cheesecake for him.

Recipe: adapted from Delicious CAKES by Amy Heng

Ingredients:

Base:
120 g plain flour
60 g self-raising flour
55 g soft brown sugar
1/2 tsp lemon rind
80 g butter (diced)
1 whole egg

Filling A:
~~2 tbsp lemon juice (mixed with 300 ml UHT whipping cream, stand for 10 minutes to become sour cream)
~~600 g cream cheese (at room temperature)
~~100 g butter ( softened),
~~1/2 tsp vanilla essence
~~70 g caster sugar
~~2 tsp lemon rind
~~30 g cornflour,
~~2 whole eggs + 2 egg yolks (2 egg whites, 4 egg yolks)

Filling B:
~~60 g caster sugar
~~2 egg whites

Utensil needed: 9" loose-base cake tin

Method:

~~1) Base: Preheat oven at 180 degree C. Lightly brush a 9" loose-base cake tin with corn oil. Place all dry ingredients in a mixing bowl. Add in butter and beat at low speed until mixture resembles breadcrumbs. Add in egg and beat until mixture binds. Press mixture into tin and prick holes with a fork.. Bake for 20-25 minutes.

~~2) Filling A:
Reduce oven temperature to 150 degree C. Place cheese, butter, vanilla and sugar in a mixing bowl. Beat until creamy. Add in rind, cornflour and eggs and beat until just combined. Add in sour cream. Leave aside.

~~3) Filling B:
In another mixing bowl whisk filling B at high speed until stiff (70%).

~~4) Fold no. (2) and (3) together lightly with a hand whisk. Pour into prepared base of no. (1).

~~5) Place tin in steam bath and bake for 2 hours. Take out from oven and immediately run a sharp knife along sides of cake. Let cake cool at room temperature before placing in the fridge. Brush some glazing on cake if desire.

NOTE: From for my baking experience, I do not practise method (5). I like to wait for the cheesecake to cool down, then I put in the fridge for few hours or longer. With this method, the cake stays nicely in shape, will not damage the shape of the cake once I remove it from the mould.

Baked Soft Beancurd Cheese Cake-嫩豆腐乳酪蛋糕

When Eastern cooking ingredient meets the Western Cheese, what is the chemical reaction? I am not going to tell you, you go and find out. Is it interesting? Ya, this is something very special and is a must try combination. I would say the cake tastes good, however, it will not be your cup of tea, so is up to you to decide.

当东方食材遇见西方的乳酪时会有什么火花？我先在这就卖个关子不告诉你，你自己去找答案了。这是一个很特别的组合，我喜欢你未必会喜欢，见人见智，但是不妨试一试。

Recipe:

Ingredients:

160 g cream cheese
40 g caster sugar
80 g soft bean curd (Chinese bean curd or doufu in Chinese pronunciation)
30 g concentrated passion fruit cider vinegar (I used diluted apple cider vinegar)
10 g corn flour
90 g egg white

For glazing:

Jel fix 20 g + 5 g passion fruit cider vinegar mix well; brush on top of the cake surface ( when the cake is cooled).

You need one 14.5 cm x 14.5 cm square frame or a spring form cake pan. Grease and line with greased-proof paper.

Method:

1) Use aluminium foil to wrap up the cake tin as picture shown.

2) Place soft (at room temperature) cream cheese and caster sugar into a small mixing bowl, over a pot of hot water, beat and stir until the mixture becomes smooth and creamy.

3)Use a sieve to grate bean curd (doufu) into cheese mixture (method step 2). Keep stirring until mixture becomes smooth and fine, take of flame and...

4) Add in vinegar continues to beat (hand whisk) until all well mixed.

5) Add in corn flour and egg white , use hand whisk to beat and mix until mixture are well combined.

6) Use rubber spatula to scrap them into the prepared mould.

7) Put it in the preheated oven and water bath (steam-baked) at 180 Degree C for 30 minutes.

8) Brush cake surface with jel fix. Chill cake in the fridge.

ENJOY!

食谱：取自孟老师的100道小蛋糕

材料：
~ 嫩豆腐 80克
~奶油乳酪160克
~细砂糖40克
~百香果浓缩醋30克
~玉米粉10克
~蛋白90克

装饰：镜面果胶20克，百香果浓缩醋5克

做法：（准备一个14. 5cm x 14.5 cm 正方形慕斯框）

1）在慕斯框底部分别包上蛋糕纸及铝箔纸备用。
2）奶油乳酪在室温软化后，加细砂糖用隔水加热方式，用打蛋器搅拌至奶油乳酪呈无颗粒的光滑状。
3）用网筛将嫩豆腐筛入，继续加热并用打蛋器搅拌均匀。
4）离开热水，加入百香果浓缩醋，并用打蛋器搅拌均匀。
5）分别加入玉米粉及蛋白，用打蛋器搅拌呈均匀的乳酪糊。
6）用橡皮刮刀将乳酪糊刮入模型内。
7）烤箱预热后，在烤盘上倒入热水，以上下火180度C隔热水烘烤约30~35分钟左右。
8）装饰：镜面果胶用汤匙搅成流质状，再与百香果浓缩醋混合搅匀，均匀的抹在蛋糕表面。

Boston Cheese Cake

Recipe:

Ingredients:

A)
~ ~150 ml milk
~~20 g sugar
~~3 eggs
~~20 g corn flour

B)
250 g Cream Cheese

C)
~ ~Zest of 1/2 lemon
~~130 ml Whipping cream (whipped before use)

D)
~~2 tablespoon plain flour
~~60 g sultanas

E)
~~3 Egg Whites
~~60 g sugar
~~1 tablespoon lemon juice

Method:
1)Bring 100 ml of milk from (A) with the sugar to the boil. Add the remaining milk,egg yolks and cornflour. Continue to cook till it thickens. Leave to cool. Set aside.

2) Beat the cream cheese till smooth and light. Add in the cooled (A). Mix till well blended.

3) Add (C) and mix till evenly blended.

4) Add (D) and mix till well combined.

5) Whip the egg whites in (E) till foamy. Add the sugar and lemon juice. Continue to whip till stiff, then add in to the cheese mixture and mix well.

6) Line a 9" round mould with greaseproof paper on the bottom and sides.

7) Place the sponge cake on the bottom, then pour cheese batter onto it. （Sponge cake recipe is not given here, You may use your own recipe).

8) Bake in water bath at 150 degree C for about 2 hours or until the centre is set and the surface turns light golden brown. Remove the cake from the oven.

9) Unmould the cake only when it is totally cool.

Recipe reference from Alex Goh (Creative Making Of Cakes)

chilled cheese cake

This is my another version of juice drink chilled cheese cake. This time I used cranberry pomegranate and apple juice flavour. It is not too sweet, I will suggest adding in some fresh fruit puree in the cake because I find the taste of the cake too bland.

Recipe please click here.

enjoy

American Lemon Cheese Cake

Last week, Philidelphia cream cheese was selling at $4.60 per block at the Shop N Save Super mart. I couldn't stop myself from buying because it was unsually cheap. I bought 4 blocks without any hesitation. So here I go baking a cheese cake again.

This cheese cake is slightly different from the the Japanese Cheese cake or light cheese cake. You will tell the difference when you taste it. It is very cheesy and the texture of the cake is not cottony soft as Japanese cheese cake or light cheese cake. I am very sure you will like it.

Here is a gentle reminder for you - if you are just like me who do not exercise. Please just eat one piece per day only and distribute the rest to your friends and neighbours because 他们肥好过你肥.ha..ha..

Recipe

Ingredient:

A)

500 g Philidelphia Cream cheese

80 g caster sugar

375 ml whipping cream/thickening cream

3 egg yolks

Juice of 1/2 lemon (medium size)

B)

3 egg whites

80 g caster sugar

C)

15 g cornflour

60 g plain flour

Method:

~1) Beat the cream cheese and sugar (80 g) until fluffy.

~2) Add in thickening cream gradually and beat well.

~3) Combine lemon juice and egg yolks, add into the batter. Set aside.

~4) Whisk egg whites in another bowl until foamy. Slowly add in the sugar and whisk until stiff.

~5) Fold this mixture onto the cream cheese batter.

~6) Mix in the sifted cornflour and plain flour.

~7) Pour batter into a lined and greased 10" bottom round cake tin . Stand the cake tin over a baking tin filled with water until it reaches 2/3 level. Bake in a hot oven, 180 degree C approximately 1 - 1 1/2 hours. (for 1/2 recipe use 8" bottom round cake tin and bake for 45 minutes -1 hour)

~8) When cooled, spread a layer of fruit gel and decorate as desired. (optional)

Enjoy!

Cheese and chocolate butter marble cake

Recipe: Adapt from The Nyonya Chef, Author and food consultant - Debbie Teoh

Ingredients: Cheese cake

250 g cream cheese, at room temperature

1/2 teaspoon salt

80g butter

80 g caster sugar

1 grade A egg

80 g plain flour, sifted

1/2 teaspoon baking powder, sifted

Method:

1) Preheat oven to 180º C, grease and line a 9" round cake tin.

2) Beat cream cheese, salt, butter and sugar until smooth. Add egg and beat until blended.

3) Fold in sifted flour and baking powder with a rubber spatula. Pour batter into a large piping bag and set aside . Snip the end of the bag and pipe the batter.

Ingredients - Chocolate butter cake

220 g butter

180 g caster sugar

4 grade A eggs

170 g plain flour, sifted

50 g cocoa powder, sifted

1/2 teaspoon bicarbonate of soda, sifted

1 teaspoon baking powder, sifted

100 ml fresh milk

Method:

1) Beat butter and sugar till creamy, adding egg one at a time, making sure it's well blended after each addition.

2) Fold in sifted flour, cocoa powder, soda and baking powder alternating with fresh milk.

3) Pour 1/3 of the chocolate batter, then pipe the cheese batter on top. Alternate between chocolate cheese batter one more time then finish with the chocolate batter on top.

4) Bake in preheated oven for 45-55 minutes or until skewer inserted comes out clean.

5) Remove from oven, leave to cool awhile before slicing to serve.

CHEDDAR CHEESE CAKE (2)

This cheddar cheese cake is savoury and slightly on salty side . It has a very strong cheese taste which explodes in your mouth on the first bite. The added nut really gives the cake extra flavor and body. You can use mixture of your favorite nuts if you do wish. Its taste is very extraordinary and goes very well with a cup of coffee. The texture is dense and moist. This cake is definitely for cheese lovers.

Recipe (adapted from Alex Goh's Creative Making of Cakes)

Ingredients:

(A)

250 g butter

230 g sugar

(B)

4 eggs

(C)

80 g cheddar cheese

(D)

100 ml milk

280 g plain flour

1 teaspoon baking powder

Method

~1) Cream (A) till light and fluffy.

~2) Add (B) and cream till smooth and light.

~3) Add diced (C) and mix till well combined.

~4) Lastly add (D) and mix well incorporated.

~5) Bake at 180º C for 45 minutes.

Japanese Cheese Cake (2)

Most of us like to eat cheese cake. This time I am baking a Japanese Cheese Cake adapted from K.L popular chef, Alex Goh. It tastes as good as the one I described in my previous post (click here).

Recipe

Ingredients:

(A)

35 g sugar

250 g cream cheese

250 g UHT milk

30 g butter (melted)

5 nos egg yolks

50 g plain flour

50 g corn flour

1 tbsp. lemon juice/ lemon zest

(B)
5 nos egg whites (use B egg approx. 60 g each)

1/4 tsp. cream of tartar

100 g sugar

pinch of salt

Method:

1) Cream sugar (use K-beater) and cream cheese till light and soft.

2) Cook milk till boil immediately add into cream cheese mixture, mix till well blended.

3) Add in the hot melted butter mix well.

4) Fold in corn flour and plain flour till well blended.

5) Add in egg yolk one at a time, lemon juice mix well till evenly mix.

6) Beat egg white till foamy. Add in cream of tartar, sugar and salt till stiff but not hard.

7) Mix the egg white mixture with the cheese mixture (5) till well blended.

8) Grease the sides of a 10"-round cake tin and line the cake base with parchment paper. Pour mixture into the cake tin, water bath at 160° C for +- 60 minutes at lower rack.

Mango Juice Drink Cheese Cake (chilled)

It has been quite some time since last December that I made any non baked cheese cake. My youngest son requested me to make one of his favourite chilled cheese cakes. So I decided to make cheese cake with mango juice drink.

The biscuit crust is crispy, the cheese is soft not sweet, and is abit tangy sour with a hint of lemon flavour. Invite a few friends over for a afternoon high tea. What a wonderful and happy day it will be.

Recipe

BASE

300 g digestive biscuits, crushed

100 g melted butter

CREAM CHEESE MIXTURE

1 packet mango juice drink (250 ml) any brand you like

1 1/2 tablespoon gelatine

375 g cream cheese

100 g sugar

1 tablespoon lemon juice

1 cup or 200 g whipping cream

TOP LAYER

1 1/2 packet mango juice drink (375 ml)

1 tablespoon sugar

3 tablespoon cornflour

Method:

~1) BASE: combine all the ingredients and press into a 10" round spring form baking tin. Chill in the fridge for 20 minutes or until the base is firmed.

~2) CREAM CHEESE MIXTURE:

a) Boil gelatine with mango juice  until dissolves. Leave to cool.

b) Use a K-beater to beat cream cheese, sugar until smooth and creamy. Add in lemon juice.

c)Add in gelatine mixture and stir well.

d) Mix in whipped fresh cream in 2 or 3 batches. Then pour mixture into the prepared base (biscuit crust).

e) Chill in the fridge for 3 hours or until the cheese mixture is well set.

TOP LAYER:

cook till sugar dissolves and transparent. When cool, pour onto the top of the well set cheese cake and return to the fridge to chill overnight. Cut into pieces and serve.

Orange Cheese Cake

This was my second attempt in baking this orange cheese cake. The first one was given away as a friend's birthday gift. Too bad forgortten to take a picture. This time the cake was over baked. I set the temperature to 180°C. So you can see a small crack on the top and the colour was quite dark. Anyway the cake turned out still in one piece. he..he..The texture of this cake is moist and soft. I don't really like this cake. The taste of the cheese is very very mild, and the orange flavour is also very mild. Maybe in my next baking of this cake I will add orange paste to enhance the flavour. Otherwise it is too bland for me. Tastewise, I still prefer lemon cheesecake. I like to eat very rich cheese cake for example American Cheese Cake, New York Cheese Cake and others. For those who likes only faint hint of cheese flavour, I will recommend you to try this. You will like it.

Source from anncoo.blogspot.com

Recipe:

Ingredients:

(A)
250g cream cheese,soften
250 ml milk
120 g butter

(B)
50 ml fresh orange juice
2 nos orange rind, grated

(C)
6 nos egg yolks
60 g sugar

(D)
70 g plain flour/cake flour
20 g corn flour

(E)
6 nos egg whites
1/2 tsp cream of tartar
60 g sugar

Method:
* Melt cream cheese and milk over a double-boiler, drain to get smooth mixture.
* Remove from heat and add in butter, stir until butter melted.
* Add in ingredients (B) and (C), mix well.
* Slowly add in ingredients (D), mix well until mixture becomes thick.
* wh isk egg white and cream of tartar till frothy.
* Add in sugar and continue whisk until peak foam
* Mix egg whites to cheese mixture with a spatula.
* Pour batter into a 10" lined square cake tin.
* Bake at preheat oven 150°C with water bath for 1 hour and 10 minutes.

Kitchen notes:
* wrap aluminium foil completely around the bottom and halfway up the sides of the pan.
* Cover cheesecake with aluminium foil loosely when half way baked (about 20-30 mins) to prevent cheesecake over browning.

* The cake will have pulled away the edges of the pan. Remove cheesecake from oven and carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.

Baked Lemon cheese Cake (1)

.
This is one of my favourate cheese cakes. It is simply soft, light and delicious.

Recipe:

Ingredient A:-

-250 g cheese

-38 g butter

-3 egg yolks

-70 g plain flour

-180 ml. UHT milk
-1 tablespoon lemon zest

-1 tablespoon lemon juice

Ingredient B:-

- 4 egg whites

-80 g fine sugar/4 teaspoon cream of tartar

Method:

1) Preheat oven to 150° -160° .

2)Beat cream cheese and butter until light and pale.

3)Use egg beater to mix egg yolks and milk. Fold in flour, mix well until u get a smooth mixture.

4)And flour mixture into cheese mixture, let mixing bowl sit on hot water,beat the mixture until they turn bubbly and sticky. Stir in lemon juice and lemon zest.

5)In another mixing bowl beat egg whites with cream of tartar until foamy. Add sugar and beat until glossy and soft peaks.

6)Add 1/3 egg whites mixture into the batter. Mix well. Then very quickly and gently mix all the remaining.

7)Pour into a greased 8" round cake tin. Bake in a water bath for 1 hour or until cooked.