Japanese Cheesecake

Adapted from Dianna Dessert 

Ingredients:

250g cream cheese (softened)
50g butter (softened)
120g caster sugar
90ml orange juice
10ml lemon juice
zest of 1 orange
6 egg yolks
60g plain flour
20g corn flour
6 egg whites
1/4 tsp cream of tartar



Method:

• Preheat oven to 160 degrees C.  Grease and line a 23cm springform pan.
• Sift together plain flour and cornflour.  Leave aside.
• Beat cream cheese, butter and half of the sugar until soft and fluffy. Add in egg yolks and beat until combined.  Then beat in orange juice and zest.
• Fold in sifted flours.  
• In a separate bowl, whisk egg whites until foamy.  Add in cream of tartar.  Gradually add in the remaining sugar and whisk until soft peaks form.
• Fold egg whites into the cream cheese mixture.  Stir until just combined.
• Pour into the prepared pan.
• Bake in a water bath for 1 hour.
• Turn off the oven and leave the cake to cool in the oven with the oven door ajar for about 1 hour. 

Banana Carrot Walnut Bread

Ingredients:

250g butter, softened
325g caster sugar
4 eggs
230g self-raising flour
230g plain flour
1 tsp bicarbonate of soda
2 tsp vanilla extract
1 cup mashed banana
1 cup coarsely grated carrot
1 cup chopped toasted walnuts
50ml orange juice
zest of 1 orange


Method:

• Preheat oven to 160 degrees C.
• Grease and line 2 loaf pans (23 x 13 x 7 cm).
• Cream butter, vanilla extract and sugar with electric mixer until light and fluffy.
• Add eggs, one at a time and beat until combined.
• Stir in the banana, grated carrot, zest and orange juice together with the sifted dry ingredients and chopped walnuts in two additions.  Stir to combine.
• Spread mixture evenly into prepared pans.  
• Bake in moderate oven for about 50 minutes.
• Stand for about 5 minutes in the pan before turning onto a wire rack to cool.
• Serve buttered if desired.