Thursday, September 22, 2005

Boston Cheesecake

Made Boston Cheesecake today. Why does it name Boston? I don’t know. I had followed the recipe from Alex Goh Creative Making Of Cakes. Taste wise ok lah, very moist and soft. But I’m so regretted I did not re-do my sponge base otherwise it going to taste great!




Boston Cheesecake
Prepare a 9” inch round vanilla sponge cake about 20mm thick.

(A)
150ml milk
20g sugar
3 egg yolks
20g corn flour

(B)
250g cream cheese

(C)
Zest of ½ lemon
130ml whipping cream

(D) (Toss)
2 tbsp flour
60g sultanas

(E)
3 egg whites
60g sugar
1 tsp lemon juice

1. Bring 100ml milk from (A) with sugar to boil. Mix remains 50 ml milk, yolks & corn flour in a mixing bowl. Add to the hot milk mixture. Continues to cook till it thickens. Set aside to cool.
2. Beat cream cheese till smooth and light. Add in the cooled (A). Mix till well blended.
3. Add in (C) and mix till evenly blended.
4. Add in (D) and mix ill well combined.
5. Whisk egg whites from (E) till foamy. Add in the sugar and lemon juice. Continue to whisk till stiff, then add it to the cheese mixture and mix well.
6. Line a 9” round mould with paper on the bottom and sides.
7. Place the sponge cake on the bottom, then pour cheese batter onto it.
8. Bake in water bath at 150C for 2 hours or until it done and light golden brown on the surface. Remove cake from oven. Remove from mould immediately. Serve.

Note:
I use a 7” round mould instead of a 9” round mould.
I baked the cheesecake for 2 hours and 20 minutes just in case it wasn’t fully cooked.
I didn’t remove the mould immediately, cause I afraid the cheesecake might collapse.



10 Comments:

Anonymous Anonymous said...

Very nicely done Jas - the top is so brown and even!! Wish i could have a slice. _kirsten

Friday, September 23, 2005 9:30:00 AM  
Blogger Jas said...

Thanks for the compliment Kristen, it taste great after chilled overnight in the fridge. You might want to try it out yourself. ^^

Friday, September 23, 2005 4:27:00 PM  
Blogger rokh said...

may i know how to make sponge base?

Wednesday, November 09, 2005 5:52:00 PM  
Blogger Jas said...

Rokh,

Sponge cake recipe is at the side bar and it under Cakes Category. ^^

Thursday, November 10, 2005 6:03:00 PM  
Anonymous Nic said...

Hi Jas, is the texture of the Boston cheesecake creamy or leaning more towards the Japanese cotton cheesecake texture?

Nic

Thursday, July 06, 2006 1:04:00 AM  
Anonymous Nic said...

Hi Jas, is the texture of the Boston cheesecake creamy or leaning more towards the Japanese cotton cheesecake texture?

Nic

Thursday, July 06, 2006 1:05:00 AM  
Anonymous Anonymous said...

Sorry for double posting. Please delete the second post.

nic

Thursday, July 06, 2006 1:06:00 AM  
Anonymous Anonymous said...

Jas, what a beautiful cheesecake you have here. This looks like the Chicago cheesecake sold by Coffeebean. Does it taste the same as the chicago cheesecake?

Thursday, July 06, 2006 5:46:00 PM  
Anonymous Lai Hwee Yee said...

I want to share that I baked this cake according to the recipe for 2.5 hours and remove it from the mould immediately.

The cake collapsed and I cried. But the resulting mess is really tasty. My family ate it all up with a spoon.

So please take care to let the cake cool first before removal from mould as Jas suggested.

Thursday, December 14, 2006 6:49:00 PM  
Blogger Pearly said...

Hi Jas,

I tried making the Boston Cheesecake but it did not turn out as well as yours.

It is quite lumpy for the cream cheese mixture even after 3hours baking.I am using a microwave convection oven. Do you thing that is the problem?

I just leave the cake overnight and the cream cheese layer harden but the appearance still not satisfactory.

Please advice the tips of making cheese cake. I would like to improve on my next try.
Thanks.

Friday, June 01, 2007 2:23:00 PM  

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