|Cotton soft cheesecake with a tangy topping|
Soft and delicious cheesecake that melts in your mouth with a sweet, tangy lemon citrus finish. This is similar to my earlier Nutella Cheesecake, except that I replace the Nutella cocoa mixture with lemon curd. The cottony soft texture is credited to the same method for making chiffon cake. Compare to making chiffon cake, I find this is easier to handle with a higher success rate.
(makes an 8" round cake)
160g cream cheese
60g unsalted butter
50g caster sugar
4 egg yolks
30g corn flour
1 teaspoon vanilla extract
1 tbsp lemon juice
2 tbsp lemon curd
Zest from half a lemon
4 egg whites
Pinch of salt
1 teaspoon cream of tartar
50g caster sugar
1) Place ingredients (A) in a bowl and place over a small pot of simmering water. Stir occasionally until mixture is smooth. Remove from heat.
2) Beat egg yolks and sugar (from B) till pale and creamy. Mix in corn flour, vanilla extract, lemon juice, zest and lemon curd. Mix well to ensure no lumps, pour in ingredients A (from Step 1) and mix well to combine.
3) In another clean bowl, whisk egg whites and salt till foamy. Add cream of tartar and gradually add in the 50g sugar. Continue to whisk at high speed till soft peak, then whisk at low speed for 2 minutes.
4) Mix 1/3 of the egg whites into the cheese mixture. Then, pour the cheese mixture into the remaining egg whites and fold till well incorporated (similar to making chiffon cake).
5) Pour batter into an 8" round loose bottom cake pan (see notes below).
6) Bake in preheated oven at 140C for 30 minutes (need to cover with foil after 15 minutes to prevent top from burning). Reduce oven temperature to 120C and bake for another 30 minutes. Leave to cool in oven with door ajar for 20 minutes, before transferring to rack to cool completely (see notes below).
7) Gently pour a thin layer of lemon curd on top and chill in fridge for at least 3 hours before serving.
1) If you want a nice and tall cheesecake, you need to line the sides of the cake pan with baking paper (extend higher than the cake pan by 2 inches). This allows the cake to expand and rise properly. I omit the side lining and just fill the cake pan to 3/4 full and use the remaining batter to make another small cheesecake. I did not grease the cake pan either, as after cooling, the cheesecake will shrink a little and it will detach from the cake pan easily. I only lined the bottom of the cake pan (just in case it sticks).
2) This cake needs to be bake in a hot water bath (i.e. wrap the cake pan with foil, then place into a bigger pan/tray filled with hot water and bake in oven). My oven is too small to accommodate a big tray, plus I do not want to risk water seepage into the cheesecake. Simple solution: Fill a few aluminium foil muffin cups or ramekins with warm water and place them at the bottom of the oven. They provide the necessary sauna for the cheesecake. I have been using this method all along and it works well.
Lemon curd topping
2 egg yolks
60ml to 80ml lemon juice* (depends on how tangy you want)
1 lemon zest (grated)
1 tbsp butter, thaw to room temperature
* I run out of lemon, so mixed in some lime juice.
Mix all ingredients, except butter & zest. Simmer over double-boiler (ie over a pot of simmering water) until mixture thickens slightly (about 5 mins, stir throughout). Then, strain it through a sieve. Stir in the butter and lemon zest. Return to double-boiler for another 2 to 3 minutes till mixture thickens (note: the curd will thicken further upon cooling).
If not using the lemon curd immediately, need to cover with plastic wrap to prevent a layer of skin forming on top. Keeps well in fridge for 2 to 3 days.
|Plain lemon cheesecake without the lemon curd topping|
I will be submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011), hosted by Jean of Need More Noms.