COW PRINT JAPANESE CHEESECAKE (BY Ellena Guan) (Yield: 6 | Preparation: 15 minutes | Baking: 50 minutes) Ingredients: • 100g Sandwich Cheese / Cream Cheese • 70ml Hokkaido Milk • 1 Tablespoon Caster Sugar • 1 Teaspoon Bamboo Charcoal Powder Yolk Batter: • 3 Egg Yolks • 50ml Hokkaido Milk • 20g Cake Flour • 20g Cornflour • ½ Tablespoon Lemon Juice • Zest of 1 Lemon Meringue Batter: • 3 Egg Whites • 50g Caster Sugar • 5g Cornflour, optional Method: 1. Preheat oven to 160°C, grease and line a 6” round tin with parchment paper. 2. Using a double-boiler method, dissolve cheese, milk and sugar in a heatproof bowl then set aside to cool slightly. 3. Whisk egg yolks together with milk, lemon zest and juice. Stir in cheese mixture follow by sieved flours till it forms a smooth batter. 4. Place egg white in stirring bowl, attached the whisk till foamy before adding in sugar mixture (with cornflour) in 3 batches. Continue to whisk for another 5 minutes or until meringue turns stiff peak. 5. With a balloon whisk, gently fold 1/3 of the meringue into the cheese batter and mix well, repeat with the remaining meringue. 6. Pour batter into prepared cake tin but reserve 2 tablespoons to mix with bamboo charcoal powder. Next drop spoonful of the black batter to form “cow prints” on the surface of the plain batter. 7. Bake cake in preheated oven using water bath method for about 50 minutes or until a tester inserted in the centre and comes out clean. 8. Remove cake from tin and cool on wire rack before chilling in the fridge for an hour or more prior serving.
Posted on: Thu, 02 Oct 2014 01:28:27 +0000
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