Lemon Cheesecake

This is my first steam baked cheesecake. It is richer than Japanese Cheesecake, as i put in the whole block of cream cheese (250g) into this recipe. Nice cheese flavour. Furthermore, the lemon juice is squeezed from fresh lemon, so the lemony flavour is fragrant. Because of the above two reasons, i named it Lemon Cheesecake, which is different texture from Japanese Cheesecake that is cotton soft and mild cheese flavour.

The top of the cheesecake looks nice, although i didn't glaze it with Apricot glazing. The taste of lemon makes the cheesecake very refreshing.

Ingredients:

250g cream cheese

200ml whipping cream

40g cornflour

4 egg yolks

50g castor sugar (A)

2 tbls lemon juice

finely grated zest from 1 lemon (optional)

4 egg whites

75g castor sugar (B)

Apricot glaze:

Heat 1 tbls Apricot Jam with 1 tbls water, then sieve to get a smooth glaze)

Ways:

1. Line pan with baking paper.

2. Dissolve cream cheese with whipping cream in a bowl placed over simmering water. Remove from heat. Whisk until smooth. Cool slightly.

3. Beat egg yolks with sugar (A), lemon zest & lemon jiuce. Gradually whisk the warm cheese mixture into the yolk mixture.

4. Beat egg whites until foamy. Gradually beat in sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.

5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest.

6. Pour batter into pan. Steam bath bake. Fill hot water halfway up the sides of cake pan. Bake at 160C for 1 hour. Let it cool in the oven for another 1/2 hour to prevent it from srinking.

7. Cool and glaze top with Apricot glaze.