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~
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.
A: Light 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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