This has been in my to do list for some time, somehow backed out seeing the amount of eggs and cheese. This time at the Baking Partners Challenge 9 Swathi had given us 4 recipes for the cheese cakes. Since I have already baked the no bake mango cheese cake, I thought of going for the recipe given by Reeni and thank you both of you for this wonderful challenge. Sometimes its so happen if you want to really enjoy some good cheese cake just close your eyes and bake this and dont count on the calories.
No regrets such a soft and fluffy cake this is, even whilst I was plating the cake I had hard time handling it to capture some good pictures. I did not want a chocolate toppings, all I wanted was to add some fresh fruits but I landed up this way that I boiled some hot water and added some grapes to it and then then tossed them on sugar just to get the sugar coating.
Whilst baking my heart was beating so fast and kept looking at the oven reason being if the water would seep through the pan and spoil my cake although I had protected them well with the foil. Second reason being I used APF when the recipe called for cake flour/super fine flour. Gathered my courage and gave it a try.
Adapted from Diana'ss desserts
Makes 1 (8-inch)
Cheesecake, 12 servings.
Time : 1 ½ hours
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
¼ tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
¼ tsp lemon zest*
55g/2 oz all purpose flour
25g/1 oz. cornflour
¼ tsp. salt
Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
In another bowl mix the egg yolks, lemon juice. Slowly add the flours (mix the salt, cornflour and APF flour together and then fold the flour into the egg yolk mixture).
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round spring-form pan (Lightly grease and line the bottom and sides of the pan with grease proof baking paper or parchment paper).
I nicely covered all the sides of my spring form pan with aluminum foil as I did not want any water to seep into and mess my cake as we are going to bake it a water bath.
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
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