PEACH JAPANESE CHEESECAKE ■■■■■■■■■■■■■■■■■■■■■■■■■■ THURSDAY - 20.11.2014 EDIT BY: NUR ALINAH MUHAMMAD ALI INGREDIENTS: (A) 250 GRAM PHILADEPHIA CREAM CHEESE 100 ML FRESH MILK 50 GRAM BUTTER (B) SIFTED TOGETHER 60 GRAM CAKE FLOUR 20 GRAM CORN FLOUR (C) 5 EGG YOLKS 1/4 TEA SPOON SALT (D) 120 GRAM FINE GRANULATED SUGAR 5 EGG WHITES 1/4 TEA SPOON CREAM OF TARTAR METHOD: MELT IN A DOUBLE BOILER OVER DIRECT FIRE ON LOW HEAT AND KEEP STIRRING CONSTANLY. AND COOL THE MIXTURE. FOLD IN INGREDIENTS (B) AND (C) AND MIX WELL. WHISK EGG WHITE WITH CREAM OF TARTAR UNTIL FOAMY. ADD IN THE SUGAR GRADUALLY AND WHISK UNTIL MEDIUM STIFF PEAKS FORM. BY USING SPATULA FOLD IN 1/3 OF THE WHITES INTO THE YOLK MIXTURE UNTIL INCORPORATED. POUR THE MIXTURE TO THE REMAINING EGG WHITES AND FOLD IN GENTLY UNTIL INCORPORATED. BY USING 8 INCH ROUND CAKE PAN AND LINE THE BOTTOM WITH PARCHMENT PAPER. POUR IN THE MIXTURE AND ADD IN SOME PEACHES. BAKE IN A WATER BATH AT PREHEATED OVEN AT 160 CELSIUS FOR 15 MINUTES. THEN REDUCE THE TEMPERATURE TO 150 CELSIUS AND BAKE FOR ANOTHER 45 MINUTES. TURN DOWN THE TEMPERATURE TO 140 CELSIUS AND BAKE UNTIL THE CAKE IS GOLDEN BROWN AND SKEWER INSERTED TO CENTRE OF CAKE COMES OUT CLEAN. LEAVE TO COOL IN THE OVEN WITH DOOR SLIGHTLY AJAR. HAPPY BAKING AND BIG HUGS!
Posted on: Thu, 20 Nov 2014 11:45:57 +0000
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