I don’t know if it was my writer’s block. Or just plain laziness. Or maybe it was me trying to get thin..:D…well whatever it was it is in the past. Here I come with the most amazing cheese cake I have tasted in my life!!Japanese cheese cake…it’s extremely light and fluffy unlike the traditional baked cheese cakes where one slice is a meal in itself!
Stiff beaten Eggs whites actually enjoy a monopoly in being the most versatile ingredient the dessert world. What would we do without it? Imagine if egg whites didn’t react the way they do?!The whole dessert world will come crumbling down!! You might talk about the new age substitutes. But they are essentially a replica of the age old whipped egg whites.
I loved this cheese cake so much that at this precise moment I have one cooling on my dining table and another in the oven..baking away to its golden glory..Unlike the traditional cheese cake you can actually finish this one all by yourself…well I could..: D The ingredients are pretty simple..you should be able to get them in star bazaar or foodworld..the only novelty ingredient is cream cheese and the Britannia cream cheese works very well in this cheese cake.
- 3 egg whites
- 3 egg yolks
- 6 tablespoon sugar
- 3 tablespoon unsalted butter
- 4 tablespoon flour maida
- 1 tablespoon rum
- 1 table spoon lemon juice
- 1 pack of Britannia cream cheese 200 gms of cream cheese
- 100 ml of cream
All the ingredients should be at room temperature for this cheese cake.Pre heat the oven at 160 degrees.
Prepare a cake tin with butter paper.
Separate the eggs, remember to keep the bowl clean.
Add all the ingredients except egg whites and sugar in a large bowl and whip it all together till well combined. Add 5 tablespoon of sugar and combine.
Whip the egg whites and 1 tablespoon of sugar together until they are stiff and white. The test of perfectly whipped egg whites is the upside down test. If nothing falls then they are perfect..:D..
Gently mix the whipped egg whites in the cream cheese mixture. Pour the mixture in prepared baking dish. Take a larger baking dish, fill it with water and keep the cheese cake mixture in the larger baking dish with water.
Bake the cheese cake for 30 minutes. Reduce the temperature to 150 degrees and bake for 10-15 minutes more. If the top already golden brown then cover the cheese cake with aluminum foil so that only the inside cooks. Insert a toothpick and if it comes out clean your cheesecake is ready to come out of the oven.
Let the cheesecake come down at room temperature and refrigerate it for 2-3 hours before serving.
These are some of the products I used in making of this bread