Japanese cheesecake

Japanese cheesecake – revised version (PINK)

Ingredients:
250g cream cheese
50g butter
100ml fresh milk
60g plain flour
20g corn flour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated / caster sugar

Method:-
1) Melt cream cheese, butter and milk in a bowl over a pot of water.
2) Cool the mixture.
3) Beat in egg yolks and lemon juice. Fold in flour and mix well.
4) Whisk egg white with cream of tartar until foamy.
5) Add in the sugar and whisk until soft peaks form.
5a) FOLD egg white batter in to cream cheese batter.
6) Pour into aluminium
7) Bake in a water bath for 45 mins or until set or golden brown at 160C.

Mango Cheese Cake

Contributed by Eileen Tan (bktan02)


Mango Cheese Cake
Ingredients:
1) 250g Plain Digestive biscuits (finely crushed)
2) 200g Butter
3) 250g Philda Cream Cheese – Regular flavour
4) 200g whipped cream
5) 100g fine sugar
6) 2 tbsp corn flour
7) 2 lemon (juice)
8) 1 ltr mango juice
9) 7 ½ tbsp Gelatine

Method:
First Layer
a) Crush biscuits finely. Melted the butter with low heat then add in the biscuit. Mix it well n remove from heat. Pour the mixture into 9” loose tin mould (Grease first). Press the biscuit hard. Leave in the fridge.

Second Layer
a) Pour 350ml mango juice n 3 1/2tbsp gelatine into saucepan. Mix well n stir under low heat till gelatine dissolves n thicken. Leave it cool.
b) Sugar & cream cheese mix & beat till soft smooth & creamy.
c) Add in lemon juice
d) Pour the mixture a) into b) & stir when mixing
e) Fold the mixture while slowing pouring in whipped cream
f) Poke some holes on the first layer & pour the mixture into the mould
g) Leave in fridge for 2 hours.

Third Layer
a) Pour 650ml mango juice, add in 2 tbsp corn flour, 1 ½ tbsp sugar, 4 tbsp gelatine into a saucepan
b) Stir under low heat till dissolves & let it cool for a few minutes.
c) Poke some holes on the 2nd layer & pour the mixture into the mould d) Leave in the fridge for another 1 hr.