Boston Cheesecake
Made Boston Cheesecake today. Why does it name Boston? I don't know. I had followed the recipe from Alex Goh Creative Making Of Cakes. Taste wise ok lah, very moist and soft. But I'm so regretted I did not re-do my sponge base otherwise it going to taste great!
Boston Cheesecake
Prepare a 9" inch round vanilla sponge cake about 20mm thick.
(A)
150ml milk
20g sugar
3 egg yolks
20g corn flour
(B)
250g cream cheese
(C)
Zest of ½ lemon
130ml whipping cream
(D) (Toss)
2 tbsp flour
60g sultanas
(E)
3 egg whites
60g sugar
1 tsp lemon juice
1. Bring 100ml milk from (A) with sugar to boil. Mix remains 50 ml milk, yolks & corn flour in a mixing bowl. Add to the hot milk mixture. Continues to cook till it thickens. Set aside to cool.
2. Beat cream cheese till smooth and light. Add in the cooled (A). Mix till well blended.
3. Add in (C) and mix till evenly blended.
4. Add in (D) and mix ill well combined.
5. Whisk egg whites from (E) till foamy. Add in the sugar and lemon juice. Continue to whisk till stiff, then add it to the cheese mixture and mix well.
6. Line a 9" round mould with paper on the bottom and sides.
7. Place the sponge cake on the bottom, then pour cheese batter onto it.
8. Bake in water bath at 150C for 2 hours or until it done and light golden brown on the surface. Remove cake from oven. Remove from mould immediately. Serve.
Note:
I use a 7" round mould instead of a 9" round mould.
I baked the cheesecake for 2 hours and 20 minutes just in case it wasn't fully cooked.
I didn't remove the mould immediately, cause I afraid the cheesecake might collapse.
I'd made a cheesecake and top it with blueberry pie fillings now I am stuck with the reminder and still searching for recipes to finish it up ... hahahaha :) (Comment this)
Thanks for the compliment. I dont know what causes my sponge cake was heavy on the bottom. But the cheese layer was great! Do try it out it definite worth trying. Next time Im going for a cracker base.
So how your blueberry pie doing? Is it done? (Comment this)
Oh, what on ur mind? How about blackforest? I had come aross with blueberry filling or maybe bread? Sweet bun with fresh cream & blueberry filling? (Comment this)
Sorry for the late reply, I guess I had misled you. I mean I come across black forest with blueberry filling. *Blush* But I do have a black forest cheesecake recipe from Alex Gohs cookbook. I can send it to you if you want. ^^
Regards,
Jas (Comment this)
(Comment this)
Another thing that sounds of interest (not particularly Asian) is a poppyseed white or yellow cake with lots of poppyseeds. (Comment this)
Lynn,
I''m sorry i don''t have any black sesame cheesecake recipe. I think i saw it at some HK forums Leisure-cat. Just clink on to the link under "World Kitchens".
Hi,
I guess Black sesame Cheesecake are quite popular in asia countries like HK malaysia. I''m not sure about poppyseed cause it ban in Singapore. (Comment this)
http://pqasb.pqarchiver.com/latimes/access/995082411.html?dids=995082411:995082411&FMT=ABS&FMTS=ABS:FT&date=Mar+1%2C+2006&author=Betty+Hallock&pub=Los+Angeles+Times&edition=&startpage=F.1&desc=Symphony+in+black (Comment this)