Sunday, April 27, 2014

Lemon flavour Japanese cheesecake

- Preparation time: 30 minutes
- Cooking time: 50-60 minutes
- Ready time: at least 4 hours

1 lemon
4 eggs
1 tbsp maize flour
1/3 cup all-purpose flour
1/4 cup butter
1/2 cup cream cheese
1/2 cup powdered sugar
1/8 tsp tartar cream
2/3 cup whipping cream

1. Preheat the oven at 375°F.
2. Separate the egg white from the egg yolk and make a meringue with the egg white. To make the meringue, put the egg white in a mixer and beat it to maximum speed for 5-7 minutes. Add in the sugar in 3 separate steps and add the tartar cream when it reaches soft peak. Stop when it reaches hard peak.
3. While preparing the meringue, sift the maize flour with the all purpose flour, and grate the the lemon's skin and squeeze its juice.
4. Melt the cream cheese and the butter in a bain-marie. Use a spoon to stir and mix the two products together. Before removing the mix away from heat, add the lemon zest and juice, and mix well.
5. Beat the cream cheese mix. Beat until it becomes fluffy and add the egg yolk first and the the dry ingredients, beat at medium speed until everything looks creamy.
6. Mix the meringue with the batter. Add it in several steps, gently folding it in the batter. Make sure to gently fold in the same direction, otherwise the cake might not rise.
7. Pour the batter in a 10 inches cake pan, and bake it in the preheated oven for 50-60 minutes or until the skewer comes out clean when poking the cake. Be sure to lower the temperature to 350°F as soon as the cake enters the oven. 
8. Remove the cake from the pan and let it sit at room temperature for 2 hours and leave it in the fridge for at least 2 hours, if possible, preferably overnight.

Good luck and enjoy! 

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