Lemon CheeseCake – 乳酪蛋糕

lemon

(A)  Biscuit base (9” round pan)

140g  Digestive biscuit

70g   Butter melted

3 tbspn   Fine Sugar

Steps:

1.  Preheat oven at 120 C

2.  Use food processor and pulse when biscuit have fine crumbs

3.  Mix well for biscuit crumbs + Melted butter + fine Sugar in 9” round pan

4.  Use fondant smoother to flatten the biscuit crumbs on the round pan

(tips: use any bottle or cups that has flat surface on the bottom)

5.  Bake in 120C oven for 10 mins and cool at aside

(B)  Preparation Work – Measuring Ingredient

40g   Butter (room temp)

40g   Plain Flour

50g   Whip Cream

20g   Fine Sugar

250g Cream Cheese (room temp)

1 Lemon = Filtered Lemon Juice + Lemon Zest

1 tbspn Rum (Optional)

4 egg yolk – COLD (Separated from egg white)

(C)  Foam Egg White

4 egg white – COLD

60g  Fine Sugar

1 tspn Lemon Juice (from A)

Pinch of salt

NOTE:

Bowl and electronic mixer/ beaters need to be clean and dry

No Oil residue or a little hint of yolk in the whites

Steps :

1.  Pinch of Salt + 4 egg white

2.  Beat cold egg white to form bubbles at low speed

3.  Add in lemon juice and continue to beat and form white foam

4.  Add in ½ of 40g sugar and continue beat at high speed

5.  Continue to add in the rest of sugar and continue to beat to form stiff peak

(D)  Cream Cheese Batter (from B)

1.   Preheat oven 200C

2.   Use electric mixer to beat well Cream Cheese + Sugar

3.   Add in egg yolk + whip cream + shifted plain flour + Butter + Lemon zest + Lemon Juice + Rum

Note: add in one ingredient at a time and blend well

4.   Mix half of the white egg foam in cream cheese batter and mix well

5.   Mix in another half of the white egg foam and mix well

6.   Pour in cream cheese batter on the biscuit base that prepared on A

7.   Bake in a bigger pan that contain hot water

Note: make sure the  container has enough hot water.  Adding water during baking will cause cheese cake breaks due to temp fluctuate

8.   Bake in 200C for 10 mins then 160C for 40 mins

9.   Chill cheese cake for 3-4 hours in fridge

10.  To remove cheese cake from mold, dip knife in hot water, wipe it dry and run the knife around the cake.  Repeat as needed

Tips: use a tall cup that contain hot water to dip knife and prepare a towel to wipe the knife

11. Cover cheesecake with plastic wrap, place a flat dish over the cheesecake mold and turn over the cheesecake to remove mold

Tips: Use big chopping board as a flat dish

12. Place a serving plate on the new top of cheesecake (which is the biscuit bottom)

13. In one swift movement, flip the cheesecake again to transfer the cake from the flat dish to the serving plate

14. Remove plastic wrap and serve cold

Reminder: Always dip sharp knife in hot water when slicing the cheesecake, repeat this as needed.

8 Comments on Lemon CheeseCake – 乳酪蛋糕

  1. Hui Fang
    February 23, 2011 at 7:42 pm (9 years ago)

    delicious… Like it

    Reply
    • Tweet Home Made
      February 24, 2011 at 1:20 pm (9 years ago)

      Thanks!
      Waiting for your next order! ^_^

      Reply
  2. Seok Wah
    February 23, 2011 at 9:25 pm (9 years ago)

    Your cheese cake look tasty leh. I like cheese cake & i baked it before. Maybe next time I can try your recipe :)

    Reply
    • Tweet Home Made
      February 24, 2011 at 1:19 pm (9 years ago)

      Sure! maybe our next meet up I should prepare one!

      Reply
  3. GB Ooi
    February 24, 2011 at 12:49 am (9 years ago)

    Interesting. Should try this out sometime. This is delivered to Penang?

    Reply
    • Tweet Home Made
      February 24, 2011 at 1:18 pm (9 years ago)

      Yes you should, and yes to penang only.
      Do you wanna place order?
      ^_^

      Reply
  4. Cindy Lee
    March 3, 2011 at 12:36 pm (9 years ago)

    Yummy! When are you goin to bake for me?

    Reply
    • Tweet Home Made
      March 7, 2011 at 12:36 pm (9 years ago)

      Already treated u…
      pls place your order and u will enjoy the 9″ lemon cheese cake all by yourself!

      Reply

Leave a Reply