This will completely change the way you prepare cheesecake: 4 ideas to make it fluffy and tasty!
published on 25 July, 2019 at 10:29
1. Condensed milk cheesecake
INGREDIENTS
160 g (5.6 oz) cream cheese;
4 egg yolks;
1 egg;
60 g (2 oz) condensed milk;
65 g (2.3 oz) flour;
4 egg whites;
70 g (2.4 oz) sugar;
1 tsp lemon juice
160 g (5.6 oz) cream cheese;
4 egg yolks;
1 egg;
60 g (2 oz) condensed milk;
65 g (2.3 oz) flour;
4 egg whites;
70 g (2.4 oz) sugar;
1 tsp lemon juice
METHOD
- Preheat oven to 150 C (300 F).
- Whisk egg yolks with sugar and cream cheese.
- Separately combine flour and hot vegetable oil.
- Add yolk mixture to the flour and whisk until smooth.
- Make meringue by beating egg whites with lemon juice and sugar until stiff peaks form.
- Fold meringue into the batter and pour the batter into greased 18 cm mold (7 inches).
- Place the mold into larger pan filled with hot water.
- Bake for 30 minutes, then lower the temperature to 110 C (230F) and bake for 80 minutes more.
2. Soufflè cheesecake
INGREDIENTS
200 g (7 oz) cream cheese, room temperature;
200 ml (7 oz) warm milk;
10 g (0.3 oz) sugar;
3 egg yolks;
30 g (1 oz) cornstarch;
3 egg whites;
50 g (1.7 oz) sugar.
METHOD
200 g (7 oz) cream cheese, room temperature;
200 ml (7 oz) warm milk;
10 g (0.3 oz) sugar;
3 egg yolks;
30 g (1 oz) cornstarch;
3 egg whites;
50 g (1.7 oz) sugar.
METHOD
- Preheat oven to 140C/285F. Cover 15 cm/5.9-inch pan with parchment.
- Whisk cream cheese with sugar, yolks and cornstarch. Add warm milk and whisk until no lumps left.
- Separately beat egg whites gradually adding sugar until soft peaks form.
- Add egg white into cream cheese mixture, trying to leave as much air as possible. Pour into the pan and bake for 50 minutes. Let cool down completely before serving.
3. Cheese Soufflé Cake
INGREDIENTS
3 slices castella cake;
250 g (1/2 pound) cream cheese;
3 egg yolks;
160 g (5.6 oz) cream;
2 tbsp milk;
1 tsp lemon juice;
30 g (1 oz) flour;
3 egg whites;
45 g (1.6 oz) sugar.
3 slices castella cake;
250 g (1/2 pound) cream cheese;
3 egg yolks;
160 g (5.6 oz) cream;
2 tbsp milk;
1 tsp lemon juice;
30 g (1 oz) flour;
3 egg whites;
45 g (1.6 oz) sugar.
METHOD
- Preheat oven to 160C (320F).
- Use mixer to beat together cream cheese, powdered sugar, egg yolks, cream, milk, lemon juice and flour.
- Separately beat egg whites until foamy, add white sugar and continue beating until stiff peaks form.
- Fold egg whites into the cream cheese batter.
- Crumble castella cake and press on the bottom of 20 cm (8 inches) spring form, lined with parchment. Pour cheese batter on top of the crust.
- Wrap the bottom of the pan with foil and place it into a tray filled with hot water.
- Bake for 1 hour. Cool down completely and serve decorated with lemon slices and sprinkled with powdered sugar.
4. Japanese Zebra Cheesecake
INGREDIENTS
125g Cream Cheese
80g Caster Sugar
40ml Neutral Cooking Oil
60ml Cold Milk
3 Eggs
2 ½ Tsp Lemon Juice
30g Corn Starch
1 Tbsp Matcha Powder
1 Tbsp Water
2 Tbsp Melted Butter
Corn Starch for Dusting
METHOD
125g Cream Cheese
80g Caster Sugar
40ml Neutral Cooking Oil
60ml Cold Milk
3 Eggs
2 ½ Tsp Lemon Juice
30g Corn Starch
1 Tbsp Matcha Powder
1 Tbsp Water
2 Tbsp Melted Butter
Corn Starch for Dusting
METHOD
- Mix together the cream cheese, 30g caster Sugar and Oil in a double boiler, as this mix begins to warm add the cold milk and whisk until a warm smooth ‘cream’ is formed.
- Separate the eggs.
- Add the egg yolks into this mix separately and then whisk.
- Now whisk in 2 teaspoons of the lemon juice and corn starch and set aside.
- Whisk together the egg whites and when they begin to froth add the remaining half teaspoon of lemon juice.
- Whilst you are still whisking add the remaining 50g of caster sugar a little at a time and whisk until the soft peak stage is reached.
- Fold these egg whites into the ‘cream’ we made in stage 1 gently taking care not to over work.
- Separate this mix into two halves.
- Mix the matcha powder with the water to form a green paste (adding more water if required) and fold this into one half of the mix. Again ensuring that you do not over work the mix.
- Take an 18cm tin and line brush with melted butter and then dust with corn starch removing any excess.
- Line the base of this pan with baking parchemen.
- Then begin to spoon in the mixes to the centre of the tin, beginning with 2 tablespoons of the white mix and then two tablespoons of the green mix.
- Repeat the process alternating between white and green until all of the mix is used up.
- Place this pan in a baking tin and pour water into the baking tin.*
- Bake in the oven at 160°C or 320°F for 85-90 minutes.
- Turn off the oven and open the door and allow the cheese cake to sit in there for 10 minutes before removing and serving.
- *If you are using a spring form tin then wrap the base in tin foil before placing in the water bath.
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