Orange Cheesecake
I would like to say Thank You to Cherry Potato 真的谢谢你 for sharing this lovely Orange Cheesecake ~ it's soft, smooth and full of orange flavor, any orange lover will adore this dessert.
Ingredients:
(A):
250gm Cream Cheese, softened
250ml Milk
120gm Butter
(B):
50ml Fresh Orange Juice
2 nos Orange Rind, grated
(C):
6 nos Egg yolks
60gm Sugar
(D):
70gm Cake / Plain Flour
20gm Corn Flour
(E):
6 nos Egg Whites
1/2 tsp Cream of Tartar
60 gm Sugar
Method:
(A):
250gm Cream Cheese, softened
250ml Milk
120gm Butter
(B):
50ml Fresh Orange Juice
2 nos Orange Rind, grated
(C):
6 nos Egg yolks
60gm Sugar
(D):
70gm Cake / Plain Flour
20gm Corn Flour
(E):
6 nos Egg Whites
1/2 tsp Cream of Tartar
60 gm Sugar
Method:
- 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.
Kitchen note:
*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.
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