Valentine's Cheese Cake

My first post of year 2010~ I got the cheesecake recipe from a Chinese book called "I love Cheesecake". Very simple, made with egg yolk, sugar, cream cheese, heavy cream and meringue. I baked them in silicone heart shape mold and in a hot water bath at 16oC for about 30minutes and chilled them till I could refrigerate them. I wouldn't say its the best cheesecake, but its not overly sweet and has a light taste to it. Also, I used a pre-made gramham crumbs' for the bottom (Which I do not recommend after trying it...I think a fresh one will taste WAaaaaaaaaaay Better).

I decorated it with coco powder and sliced strawberries :)




Overall I think its a little too dense, not enough 'cheese' taste, crumb bottom too soft, and too much coco powder on the top (my fault)

The Milky Souffle Cheese Cake Recipe: ~~Makes 1-18cm cake

Cream Cheese 250g
sugar 60g
egg yolk 2 (medium size)
heavy cream 200ml
lemon juice 1 teaspoon
skim milk powder 3 tablespoon
cornstarch 3 tablespoon

Meringue 5 egg white + 30g sugar

coco powder optional (for decorating)

Instructions:

1. combine cream cheese with sugar until smooth.
2. gradually add egg yolk one at a time. (putting it all at once will cause it to curdle)
3.whip until everything comes together (fully combined)
4. add heavy cream slowly in portions and then add in lemon juice.
5. Sieve in corn starch and make sure theres no lumps.
6. Prepare Meringue:

• Put egg white in a clean bowl and start whisking
  
• gradually add in sugar
• whisk until egg white forms a peak and holds itself when you lift your whisk

7. Add a little meringue into the cream cheese mixture bowl and lightly mix it with a spatula.
8. Add the remaining meringue into the bowl and mix lightly (so air bubbles in the egg white don't collapse= lighter cake)
9. Pour mixture into your mold and secure the bottom of your cake ring/mold with a piece of aluminum foil ( Have your mold already on a baking tray, and pour hot water inside when ready to put in oven)
10. Bake for 30-45min at 16oC.
11. Take the tray out after fully baked and let it chill
12. But the cheese cake in the fridge at least 3 hrs before serving.

Tip: If you want your meringue to form easier, put your bowl on top of a warm water bath or baine marie~ and whisk~