now, its been quite some time since i last did a baking entry. its not like i havent been baking. but you know how it is when you're baking, where you're either whisking a bowl of egg whites or sieving flour, you get a little messy. the last thing on my mind would be to snap photos of what i'm doing. and of course, getting cake batter all over my camera isnt exactly a pull factor.
so bless your lucky stars, cause i managed to snap some photos from one of my recent baking endeavour.
Mini Lemon Cheesecake with Lemon Icing Drizzle
INGREDIENTS (makes 20 mini cakes)
Cheesecake:
50g butter
250g cream cheese
150ml cream
50g flour
50g corn flour
3 egg yolks
4 egg whites
100g sugar
1 tsp lemon essense
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp lemon zest
Lemon Icing Drizzle:
juice from half a lemon
2-3 tsp icing sugar
DIRECTIONS
1. whisk egg whites till stiff and fluffy (looks somewhat like a white foam). add in sugar slowly till the whole mixture is evenly mixed and sugar dissolves. keep aside.
2. heat up butter and cream cheese in a pot over low heat. mix gently and add cream into the mixture. stir contents of the pot until it becomes a creamy mixture and take away from the heat.
3. add in the egg yolks one by one into the cream cheese mixture and stir. you have to stir it continuously here as you dont want the egg yolks to cook from the heat of the cream cheese mixture and form clumps.
4. now add in flour, corn flour, baking soda and baking powder to that mixture and stir till it forms a smooth batter.
5. add in lemon zest and lemon essence into the batter and mix evenly again.
6. remember the fluffy egg white mixture we whisked at first. now, add it to the batter and mix everything evenly. cake batter is done.
7. pour the cake batter into individual moulds.
8. preheat the oven at 150 degree celcius for like 5 minutes. then put in the moulds and bake it for 45minutes.
9. while waiting for it to bake finish. time to make lemon icing drizzle. very simple. put the icing sugar (it has to be icing sugar. not those normal sugar u use for coffee) in a small bowl and slowly add lemon juice till it forms a somewhat thicker than syruppy mixture. somewhere in between syrup and creamy kind of texture so that u can drizzle.
10. when baking is done. remove the cake from the mould and drizzle the lemon icing over. DONE!
VERDICT
its a little bit sunken at the top and i donno why. but the inside is really fluffy and soft. it taste like those light cheesecakes you get at bread talk. the lemon icing gave it a nice tang providing a nice mix of flavours. overall, the cake itself might look a little plain but it's goddamn tasty when its just fresh out of the oven.
my father, whose my harshest and ardent critic was quick to put it down for its lacking in the presentation department. but after i came back from the kitchen after drizzling lemon icing on the rest of the mini cakes, i realised he's gobbled up 5 mini cakes at one go. unapolegeticly, he looked up with a slight grin on his face and mumbled, 'mm. nice.'
=)
alright guys. it might look like a lot of ingredients and steps but its rather uncomplicated if you follow the directions one step at a time. do give it a try and tell me how it turns out yeah? oh, and if you got any suggestions of what you would love to see me bake and blog, don't hesitate to leave a comment on my tagboard on the right.
