波士顿乳酪蛋糕

味道介於轻乳酪蛋糕与重乳酪蛋糕之间的波士顿乳酪蛋糕。

波士顿乳酪蛋糕

吴景发烘焙教室

Ingredients : 

A) a 9" round vanilla sponge cake about 20mm thick

B) 150ml milk, 20g caster sugar, 3 egg yolks, 20g cornflour

C) 250g cream cheese

D) zest of 1 lemon, 130g thickened cream

E) 2 tablespoons plain flour, 60g sultanas

F) 3 egg whites, 60g sugar, 1 teaspoon lemon juice

Method :
1. place 100g milk and sugar in a saucepan and bring to the boil, remove from heat and put aside.
2. mix together egg yolks, remaining 50g milk and corn flour until smooth.
3. mix (1) and (2) together until well combined. cook the mixture until it has thickened. set aside and leave it to cool.
4. meanwhile beat the cream cheese until smooth.
5. combine cream cheese and egg yolk mixture, mix well.
6. add lemon zest, cream, plain flour and sultanas to the cream cheese mixture, mix until well combined.
7. whip egg whites, sugar and lemon juice until soft peak, add egg white mixture to the cream cheese mixture.
8. pour mixture onto a lined cake tin with a round sponge cake on the bottom.
9. bake in water bath at 150 deg C for about two hours.
10. refrigerate cake for about 4 hours or overnight before serving.