JAPANESE SOUFFLE CHEESE CAKE Source : RinnChan
Ingredients :
200g cream cheese (room temperature)
50ml fresh milk
3 eggs (seperated)
100g castor sugar
30g cornstarch
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
Method :
1. Preheat oven at 175C. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing on medium speed.
3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. Whisk egg whites in seperate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak.
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.
6. Water bath bake for 45 mins on the lower shelf.
7. Leave in the tin until cool enough to handle.
mama buat lah chat room.. bolehlah kita sembang2.. dan kwn2 lain gak..heheh.. oklah.. ni ada blog n fp.. oo.. rajin betul mama seorg ni.. kene ikut jejak langkah.. tak terkejarr...
ReplyDeletemama wat ciskek lak..uiskkk! rajinnyer...ni musim wat ciskek lak...jeles woo...
ReplyDeletePrincessharyati :
ReplyDeleteAlahai tak terkejarlah mama kalau ada chatroom sebab mama ni bukan selalu dok depan laptop ni ha...Nanti orang dok menegur kita, kita tak terjawab pulak...Kat sini pun, lambat jawab haa...hehehe....anyway, terima kasih sudi ke mari ye...I like to cuci mata kat your blog.
Jun :) :
That was my second if not third time baking a cheesecake. Sedap ler plak!
mamafami terima kasih kongsikan resipi menarik...^^
ReplyDeletesuhu oven semasa water bath tu berapa ye?