Japanese Cheesecake - "Skycloud"

This is a Japanese Cheesecake, so soft like cotton ... Daphne sent me a msg after eating the cheesecake, her msg says:

Yoyo! Big thanks for your awesome award-winning cheesecake ( so tasty, fluffy and light - like a sky cloud ) & egg sandwich which is done by Lish...Made my day D.

There you go sis... you have given this cheesecake a NAME!!! "SKYCLOUD"...hehehe


Ingredients ( Makes 12 servings )

140g of caster sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g of butter
250g of cream cheese
100ml of fresh milk
2 tbsp of lemon juice ( the recipe call for 1 tbsp, but I like the lemon taste )
60g of cake flour
20g of corn flour


Method

• Melt cream cheese, butter and milk over the double boiler. Whisk it till well blend, no lumps. Cool the mixture, fold in the flour, cornflour, egg yolks, lemon juice and mix well.


• Mix egg whites with cream of tartar until foamy ( using a electric mixer - medium speed ). Add in sugar and whisk until soft peak forms ( about 10 mins )


• Add cream cheese into the egg white mixture and mix well, pour into a 8 inch round cake pan ( lightly grease and line the bottom sides of the pan with parchment paper )


• Bake cheesecake in a waterbath for 1 hour 10 mins until set and golden brown at 160 degree C ( for my oven 160 degree is too hot and my cake crack on the top, so I change try a few batches with different temp and finally get it at 140 degree C for 40 mins then turn down to 130 degree C for another 30 mins, cake should not have crack )


• Do not remove cheesecake from the oven after the baking time, turn the oven temperature off and leave the cake in the oven for another 1/2 hr, this is to prevent the cheesecake from shrinking )

Enjoy:)))

Lemon Macarons

Lemon Macarons ...


I use the same recipe as the Chocolate Macaron except I take out the Ingredient Coco powder.

During whipping of egg whites, I add half of the sugar, follow by the outer skin of 1 lemon zest ( chop into very fine pieces ), a few drops of yellow food colouring, then the rest of the sugar.

Bake at 170 degrees C for 12 mins. ( Light colour macarons, shorter baking time, thats what others shifu in the internet says. )

Filling is still cheese cream whip with icing. ( Follow the recipe from Chocolate Macaron )

Conclusion of this lemon macaron is that the shell is not stable, do have many pieces that are hollow in the center....arghhh. Something is missing. I guess maybe have to add in 50g more of almond powder since we taken away the chocolate powder, this will also reduce the sweetness of the shell.

Anyone dare to try neh??? Let me know what is best way to improve this lemon macaron:)))