Dah berkurun I perhatikan kek ni kat Anncoo Journal ... baru semalam dapat buat. Overall sedap, soft and wangi dengan aroma dan rasa orange. The amount of sugar is just nice. Cuma satu je xpuas hati, kenapakah bahagian bawah kek tu dense sikit? Mmm ... underbake ke? Anyway the recipe is too good to be thrown away ... it could be my technique yang xkena kot ...
Source: Anncoo Journal
250gm Cream Cheese, softened
50ml Fresh Orange Juice
2 nos Orange Rind, grated
6 nos Egg yolks
70gm Cake / Plain Flour
20gm Corn Flour
6 nos Egg Whites
1/2 tsp Cream of Tartar
60 gm Sugar
Melt cream cheese and milk over a double-boiler, stir to get smooth mixture.
Remove from heat and add in butter, stir until butter melted.
Add in ingredients (B) and (C). mix well.
Slowly add in ingredients (D), mix well until mixture becomes thick.
Whisk egg white and cream of tartar till frothy.
Add in sugar and continue whisk until peak foam.
Mix egg whites to cheese mixture with a spatula.
Pour batter into a 10″ lined square cake tin.
Bake at preheat oven 150’C with water bath for 1 hour 10 mins.
*Wrap aluminium foil completely around the bottom and halfway up the sides of the pan.
*Cover cheesecake with aluminium foil loosely when half way baked (about 20-30 mins) to prevent cheesecake over browning.
*The cake will have pulled away the edges of the pan. Remove cheesecake from oven and carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.