Sunday, June 23, 2013
Boston cheesecake for Big ^^
After a dry baking spell, it feels really good to be in full swing again this weekend. And it's so therapeutic (^^) after a long week. ^^
For that I'm really grateful for the new silicone bundt moulds (zebra cake), chubby's birthday (vanilla sponge cake with blueberry filling) and big's excellent SAT results ~ all good REASONs to bake! Yay!!! ^^
But that's all done by last night. ^^
Well, you know how much I've been whining and complaining about the scorching hot weather.. guess what, the bad weather has been overtaken by a cloud of haze all over the country (and a neighbouring country ~ which have it so much worse!). Now it's not only hot and stuffy, it's also smoky and hazy ~ even indoors! And I had plans for retail therapy today ~ sigh! ^^||
So sadly, I'm stuck at home.. writing this post.
Boston cheesecake (recipe from Alex Goh, Creative Making of Cakes)
150ml fresh milk
3 egg yolks
250g cream cheese
zest of 1/2 lemon (make it a whole lemon if you like a zesty lemon scent ^^)
130ml whipping cream
2 tbsps flour (I used only 1 tbsp, hence the crack on the surface ~ oops ^^||)
60g sultanas (add more if you like raisins ^^)
3 egg whites
1 tsp lemon juice
* 1- 20mm/thin slice of 8" round vanilla sponge cake
1. Bring 100ml of fresh milk and sugar from A to a boil. Add remaining milk, egg yolks and cornflour. Whisk and continue to cook till it thickens. Leave to cool and set aside. It may look lumpy, but it's ok.
2. Beat cream cheese till light and smooth, around 8-10 minutes on medium speed. Add cooled A till well blended.
3. Add C and mix well.
4. Fold in D till well combined.
5. Whip egg whites till foamy. Add sugar and lemon juice, and whip till firm and soft peaks form. Do not overbeat.
6. Gently fold in egg whites mixture into cheese batter.
7. Place sponge cake slice on greased/lined (bottom and sides) 8-inch cake tin. Pour cake mixture over. Even out cake surface and give cake tin a good tap against the table to remove air bubbles.
8. Bake in water bath (prep beforehand) at 150C for 2 hours till centre is set and top turns golden. Remove and brush with apricot gel if preferred. Can be served immediately.. but I prefer to refrigerate and let the flavors develop overnight ^^
I've not made big's favorite cheesecake in years because I've been too lazy to prepare sponge cake (^^||)! But since I was making a sponge cake for chubby's birthday cake, I conveniently cut off a thin slice to make this cheesecake ^^.
And the end result ~ a soft, dreamy creamy cheesecake ^^ not as rich and dense as american cheesecakes, also not as light and fluffy as a cotton/souffle japanese cheesecake.. It's a perfect in-between ~ you can easily eat more than a slice, or two.. or three.. or all, in one sitting ^^
Anyway, this cheesecake is one of my very first bakes that turned out perfect every time I made it, which was a real booster during my early baking days! And created my all-time favorite cake fan/critic.. and a cheese monster/connoisseur in big pig! ^^
Well, time flies ~ SAT was aeons from anyone's thoughts then! Look at you now, big.. all grown up and ready to fly the nest (almost! ^^).. Not too sure if I can bear/reconcile the thought of you leaving in a year.. or two ^^||
But meantime, congrats, big! I'm always proud of you! ^^