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Thursday, 10 November 2016

Le Crueset Japanese Cheesecake


This is not a well-done cake as I rushed through whipping the meringue and unmoulding the warm cake in a hurry. Despite its unpleasant look,  it was still a very soft and creamy cake with a little tangy taste coming from the natural yogurt.
I'll try to improve in the next round :)


Ingredients

All ingredients in room temperature

Using 55g Omega-3 eggs


125g cream cheese
45g unsalted butter
70g natural yoghurt
15g honey

2 egg yolks

25g top/cake flour
5g corn flour

2 egg whites
35g fine sugar
1 tsp lemon juice


Directions

1. Line the base of a 16cm Le Crueset round cast iron pot with parchment, and grease the wall with butter or non-stick spray.
Preheat the oven to 150 degree Celsius.


2. Add cream cheese, unsalted butter, yoghurt and honey in a heat resistant mixing bowl, and place over a double-boiler. Stir over low heat till all the ingredients melted into a smooth batter.




3. Remove the cheese batter from the double boiler, and stir in the two egg yolks, one at a time.


4. Sieve in the top/cake flour and corn flour. Mix well. Cover and set aside.





5. Whip up egg whites in a dry and grease-free mixing bowl. Add in the sugar, in 3 batches, after the egg white has become frothy (medium low speed)

Add in the lemon juice after adding the 3rd batch of sugar. Whip at low speed still almost reaching the soft peak stage.



6. Scoop some meringue to mix with the cream cheese batter at (4), using a spatula.

Pour the cream cheese batter back to the meringue. Mix well using a spatula.




7. Pour the batter to the prepared Le Crueset pot.  Bang lightly to remove any trapped air bubbles.



8. Place a wire-gauze in a 20x20cm square pan, and pour about 1 cm of hot water into it.
Lower the pot into the warm water bath.


9. Bake at the lowest rack of a preheated oven at 150 degree celsius for 60 minutes.  If the top of  the cake starts to brown at the 40 minutes, reduce the oven temperature to 140 degree celsius, and bake for 20 to 30 minutes.



10. After transferring the cake out of the oven, lightly bang the cake against the work top over a kitchen towel. This will help to minimise the cake from over-shrinking. Let the cake rest over a wire rack for about 10 minutes, and invert it out onto the cooling rack.





11. After the cake has cooled down in room temperature, refrigerate it for about 3 hours before cutting.
Enjoy it cool :)



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