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Monday, June 22, 2009

Earl grey cheesecake

Settled on an earl grey cheesecake recipe for Father's Day. From the recipe, I deduced that it shd be similar to the Japanese cheesecake, which is soft, fluffy and light.

However, I underbaked it and that explained the "pear-shaped" figure that the cheesecake spotted. I followed the recipe and baked it for a good 70mins, but I guess it's still not enough. Anyway, after leaving it overnite in the fridge, it tasted good! Moreover, the earl grey taste was not prominent enough... or maybe the cream cheese is too strong? hmm....
Here's the recipe for anyone interested to give it a go.

What you need (for a 9-in cake)
For the base:
  • 120gm crushed oreo cookies
  • 55gm soft butter
For the cake batter:
  • 500gm cream cheese
  • 30gm icing sugar
  • 12gm earl grey tea leaves
  • 150gm water
  • 50gm butter
  • 1 no. egg yolk
  • 2 nos. whole egg
  • 3 nos. egg white (ard 120gm
  • 80gm sugar
What to do
  • Simmer tea leaves in water for 3 mins. Use 80gm.
  • Grease mold, lay baking paper at base & wrap base wif alu foil.
  • Add in butter to crushed oreo cookies. Using a spoon, press and smooth the cookies onto the base of mold.
  • Melt cream cheese using brain marie and make sure there are no lumps.
  • Mix in icing sugar.
  • Beat cream cheese using the mixer, till fluffy. Add in soft butter.
  • Add in egg yolk and whole eggs and beat till combined.
    Add in earl grey tea and some tea leaves (optional)
  • Place mixture over brain marie but do not on the fire.
    Whip egg white till frothy and add in sugar till wet stiff peak.
  • Lighten cream cheese mix with a little of egg white. Fold in remaining egg white into mixture.
  • Place mold in water bath, bake at 180C till it turns golden on surface, lower temp to 150C till baked, ard 65-75mins.

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