Boston Cheese Cake

One of my favourite passtime is browsed through my collection of recipes book and I came out with the idea to make a cheese cake for my kids on 14 Feb. Since hubby is away working overseas, I just celebrate my Valentine’s Day☻with my 3 kids at home. It was my very first time baking cheese cake and due to no time, I didn’t make the sponge cake base. It’s just the cheese cake only. My cheese cake cracked at the sides when I’m half way baking it. I think the oven I use are over-heat but I have followed the temperature stated on the recipes. Here is how my first cheese cake look like☻.

☻Prepare a 9″ round vanilla sponge cake about 20mm thick as base.

(A)
150 ml Milk
20 g Sugar
3 Egg yolks
20g Cornflour
(B)
250 g Cream cheese
(C)
Zest of 1/2 lemon
130 ml Whipping cream
(D)
2 tbsps Flour
60 g Sultanas
(E)
3 Egg whites
60 g Sugar
1 tsp Lemon juice

Bring 100 ml of milk from (A) with the sugar to the boil. Add the remaining milk, egg yolks and cornflour. Continue to cook till it thickens. Leave to cool. Set aside.

Beat the (B) cream cheese till smooth and light. Add in the cooled (A). Mix till well blended.

Add (C) and mix till evenly blended.

Add (D) and mix till well combined.

Whip the egg whites in (E) till foamy. Add the sugar and lemon juice. Continue to whip till stiff, then add it to the cheese mixture and mix well.

Line a 9″ round mould with paper on the bottom and sides.

Place the sponge cake on the bottom, then pour cheese batter onto it.

Bake in water bath at 150c for about 2 hours or until the centre is set and the surface turns light golden brown. Remove the cake from the oven. Take out from the mould immediately. Serve.

Note : Do not over whip the egg white mixture☻