Cheese Cake with Lemon Curd | Double Boiler | DB601 | Khind Recipe

Lemon Curd Steamed Cheesecake
Products: Double Boiler DB601 | Power Mixer SM350P

Lemon Curd Steamed Cheesecake

Ingredients :
• 200g Cream Cheese
• 50g Aged Cheddar Cheese
• 30g Butter
• 150ml Milk
• 50g Cake Flour
• 40g Corn Flour
• 5 Egg Yolks
• 5 Egg Whites
• 100g Sugar

Lemon Curd :
• 1 Egg
• 58g Sugar
• 28g Butter (melted)
• 58g Lemon juice

Method
1. Line the bottom and side of the inner ceramic pot with parchment paper

2. Add milk with cream cheese, aged cheddar cheese and butter in a clean inner ceramic pot,heat under double boil. Stir until mixture become creamy, Set aside.

3. Strain mixture through sieve to remove small lumps. Leave to cool.

4. Sift cake flour and corn flour into the cheese mixture. Hand whisk till combined and do not over whisk.

5. Add egg yolks slowly and well combined, do not over whisk.

6. Beat egg whites and sugar gradually until soft peak. Do not whip till stiff peak.

7. Fold in egg whites into cheese mixture gently.

8. Pour batter into the inner ceramic pot 3/4 filled to allow cake to rise during steaming.

9. Cover the inner ceramic pot with aluminium foil (2 layers). Put into Khind double boiler DB601.
(Water level should be lower the inner ceramic pot and ensure the water is not bubbling until the water enter into the inner ceramic pot)

10. Set cooking timer under nutrition with 50mins.

11. Insert skewer through the aluminium foil into the cake and pull out to check if the cake is cooked.

12. Upon complete keep for 15 min before remove cake from the inner ceramic pot.

13. Top with lemon curd, chill before serve.

Lemon curd
1. Beat the egg lightly until well mix and add sugar in a clean inner ceramic pot Hand whisk till well combined.

2. Add butter and lemon juice into the egg mixture and hand whisk till well combined.

3. Heat under double boil. Stir continuously till thick and creamy.

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