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Boston Cheesecake

Boston Cheesecake

Date added: November 6, 2007

  • Servings: 1 change
  • Calories per serving: 2,226
  • Prep time: 30
  • Cook time: 120

Ingredients

  • 150 ml milk, whole, 3.5%, homogenized, w/add vit d
  • 1/2 cup sugar
  • 3 egg yolks, raw
  • 1 1/2 tbsp corn flour
  • 1 1/4 cup cream cheese
  • 1/2 lemon zest
  • 130 ml cream, whipping, 35% b.f.
  • 2 tbsp flour, all purpose, bleached, enrich
  • 1/2 cup raisins
  • 3 egg whites, raw
  • 1 tsp lemon juice

Recipe Method

1. Prepare a 9" round vanilla sponge cake about 20mm thick. Preheat the oven to 150C.
2. Bring 100ml of milk and first part of sugar to boil. When it is boil add the remaining milk, egg yolks and cornflour. Continue to cook till it thickens. Leave to cool. set aside.
3. Put cream cheese in a big bowl and beat till smooth and light. And pour the cooled cornflour mixture into it and mix till well blended.
4. Add lemon zest and whipping cream mix till evenly blended. And then add in flour and raisins mix till well combined.
5. Bring egg whites in a clean bowl and whip it till foamy. Add sugar and lemon juice. Continue to whip till stiff, then add it to the cheese mixture and mix well.
6. Line a 9" round mould with baking paper on the bottom and sides. Place the sponge cake on the bottom, them pour cheese batter onto it.
7. Bake in water bath at 150C for about 2 hours or until the centre has set and the surface turns light golden brown. Let cool and serve.

Nutritional Facts

Per serving% Daily Value*
Calories 2,226111%
Fat 154g238%
Cholesterol 1,206mg402%
Sodium 1,060mg 44%
Carbohydrates 176g111%

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