 |
| steam-baked cheesecake |
Used 24.5cm springform pan in 28.5cm water
bath.
BISCUIT
LAYER
200g digestive biscuit
80g melted butter
1.
Crush digestive biscuits. Pour
in melted butter and mix well.
2.
Press onto springform pan and
refrigerate.
CHEESECAKE
MIXTURE
500g cream cheese (melt a little in
microwave)
100g caster sugar (1)
4 egg yolks (20 x 4 = 80g)
4 egg whites (30 x 4 = 120g)
Juice and skin of half lemon
85g caster sugar (2)
250g whipping cream (don’t whip)
1.
Beat cream cheese and sugar (1)
until creamy (medium speed about 3mins).
2.
Add in whipping cream and mix.
3.
Add in egg yolks one at a time
and mix well. Add in lemon juice and grated lemon skin.
4.
Whisk egg white and sugar (2)
to a soft peak. Add to cream cheese mixture and mix well.
5.
Pour cheese mixture into
springform pan and steam bake at 150°C for 1hour or less (amended from 1.5h, original: 2–2½ hours). Cheesecake is
cooked when top is firm. Leave to cool for 30mins and keep in fridge for a few
hours before serving.
