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Lemon Cheese [email protected]

June 24, 2016 by Rosa Leave a Comment

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A bite to die for, melt in your mouth Japanese style lemon  cheese cake is very different from the western –

style “cheese cake” , it is soft, airy and not so sweet with the faint scent  of lemon ,definitely challenge

your taste buds….

Lemon Cheese Cake~

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Lemon Cheese Cake~

A: cream cheese-250 gm   unsalted butter  (melted) 50 gm      80 gm-100 sugar 

     Double boiler method  whisk  into a  smooth batter 

B:5 egg yolk      milk  100 ml    Lemon juice 40 ml +2 tbsp lemon zest+ 

   1 tbsp lemon purée 

    Whisk egg yolk,mix all well and add to A,blend even .

C: corn flour   40 gm  + cake flour 50 gm …sift into egg batter a little at a time, fold gently*

    A+B +C … Egg batter 

D: 5 egg white  +   1/4 cup castor sugar

     whip egg white (add a dash of salt) with castor sugar until soft peak and fold 1/3 to the egg batter and  blend even.Fold the rest egg white with the egg  batter , again gently mix well, no over blend or stir *.

Pour into cake tin then  bang bang  (tap) the tin …to release air bubbles before bake.

E: 

    Baked in preheated oven 

    300 F …..bake 75 mins with water bath method .Open the door of the oven slightly    at the end of the baking for 10 mins for cake to cool.

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A: Light cream cheese-250 gm   unsalted butter  (melted) 50 gm     

                80 gm-100 sugar 

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                        Double boiler method  whisk into a smooth batter 

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B: 5 egg yolk      milk  100 ml    Lemon juice 40`ml +2 tbsp lemon zest+ 

   1 tbsp lemon purée 

    Whisk egg yolk,mix all well and add to A,blend even .

C: corn flour   40 gm  + cake flour 50 gm …sift into egg batter A little at a time,fold gently*

    A+B +C … Egg batter 

D: 5 egg white  +   1/4 cup castor sugar

     whip egg white (add a dash of salt) with castor sugar until soft peak and fold 1/3 to the egg batter and  blend even.Fold the rest egg white with the egg  batter , again gently mix well, no over blend or stir *.

Pour into cake tin then  bang bang  (tap) the tin …to release air bubbles before bake.

PSX_20160623_210823

E: 

    Baked in preheated oven 

    300 F …..bake 75 mins with water bath method .

    Open the door of the oven slightly  at the end of the baking for 10 mins for cake to cool.

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Filed Under: Bakery, International Dessert, Pastries

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