Monday, February 7, 2011
Japanese Cheesecake
Today I made Japanese Cheesecake. Definitely soft and fluffy. I used the recipe from the link above but opted for less lemon juice and added a touch of vanilla extract. Make sure that you use the cream of tartar when beating the egg whites and if you're using mixing the egg yolk mixture first, thoroughly clean the beaters before you go on to the egg whites. Remember that the tiniest drop of egg yolks and oil/butter (anything of that sort) will not allow the egg whites to form soft peaks properly. Topped with homemade fig jam and paired greatly with a cup of tea. Enjoy :)
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2 comments:
It looks wonderful! :)
I'm really going to miss your full-length posts. I always look forward to your recipes - I've tried some and they all appear foolproof.
Anonymous, Thank you! :) I might actually return to full-length posts once I have time :) haha...I actually attend a school on the quarter system so I'm always having tests/exams which makes it difficult for me to update with full length posts :( But if people continue reading, I'll definitely be posting :) Thank you for visiting :)
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