Sunday, November 14, 2010

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. 

6 comments:

  1. this is deliciously light and fluffy with a pleasant"zing" of the citrus flavour!

    ReplyDelete
  2. This is one of my favorite recipe too for light cheese cake. Very neatly sliced,yum!

    ReplyDelete
  3. Very pretty slice of Japanese cheese cake!

    ReplyDelete
  4. Can I used corn starch as corn flour? ?

    ReplyDelete

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