Japanese Cheesecake

 

200g / 8 oz cream cheese 5 eggs - separated 100g/ 1/2 cup cream 130g / 1/2 cup plain yoghurt 50g / 3/8 cup cake flour 80g 3/8 cup sugar 20g / 1 1/2 Tbs lemon juice

1. soften cream cheese, add heavy cream, mix and stir well

2. add and mix to mixture, one egg yolk at a time

3. sift flour into mixture and stir well

4. add lemon juice and stir well

5. preheat oven 340 F

6. beat egg white separately and slowly add

Preheat the oven to 170C/338F Water bath method Bake at 160C/320F for 20 minutes then reduce the temperature to 120C/248F, bake for 60 minutes

--- Japanese Souffle Cheesecake, no butter recipe - YouTube

Strawberry Filled Sour Cream Cake

Today I decided to make a big birthday cake for my best friend. The weather is hot and humid, so I want to make a very summery cake. I ran early to the store early this morning to grab a tub of some sour cream thinking I will make a doctored sour cream birthday cake using some vanilla cake mix. But I didn't realize I didn't have the right cake mix at home. Darn !!! So I instead decided to make a summery strawberry themed birthday cake from scratch. I wanted this cake to be a white cake because I plan on filling the cake with strawberry filling, so I looked around for a good recipe, and this is the best one I found. here

I am making 1 1/2 the recipe because it will be a big 3 layer cake.

To bake this cake you'll these ingredients:

2 cup flour

2 tsp baking powder

1 1/2 stick butter

1 1/2 cup sugar

3 eggs

1/2 cup milk

3/4 cup sour cream

Preheat the ovens
Begin by preheating the oven to 350º Fahrenheit.

Prepare cake pans
Prepare 2 10-inch round cake pans, lined the bottom of each pan with parchment paper.

Instruction:
In a bowl, measure flour and baking powder together, set aside.

In a bowl of your stand mixer, cream together butter and sugar until light and fluffy. Next add eggs one at a time, making sure to fully incorporate each egg before adding another. Add sour cream to mixture and mix well. Next, mix in milk slowly while continuously mixing.

Next, mix in flour mixture to the mixer running mixer in low to medium speed until incorporated, do not over mix on this step. Then, stop the mixer and scrape down sides and bottom of bowl, to make sure all ingredients are mixed.

Batter into Pans:
Now its time to pour batter between the cake pans, using 1-cup measuring cup to even scoop to each pan. Place pans into oven. Bake for 35 minutes, test cake by poking a toothpick and should comes out clean.

Decorate the Cake
Once is cool, evenly cut the cake into 2 layers. Ice between each layer, secure the parameter by piping 1/2 inch icing border, fill strawberry preserve and place pieces of cut strawberries all over the cake on each of the layer. (see picture) I saw this decorating idea from Pinterest, will add the link here. (shortly).

Here are pictures of the cake.