Cream yellow, purple, orange and red, well what about the shade of apricot, taste nice and look nice too!
I thought of adding flour to the cheese mixture and I found a recipe of Japanese cheesecake @ justonecookbook.com and added fresh apricot and apple cider vinegar.
2 package (300 g + 200g) of Philadelphia cheese
4 tbsp margarine
6 tbsp granulated sugar
2 tsp apple cider vinegar
1 pk (250ml) thick cream
3 pieces fresh apricot, slice thinly
6 egg yolk
8 tbsp all-purpose flour
6 egg white
8 tbsp granulated sugar
3 tbsp apricot jam
1 tbsp water
Pre heat oven mark Gas #3
Beat cream cheese and sugar until smooth, add the margarine and mix thoroughly, add egg yolk one at a time,add thick cream and mix well. Add apple cider, mix until smooth, shift the flour and add it all at once to the mixture.
In a separate mixing bowl, Beat the egg white until stiff, add the sugar slowly and once all the sugar has been added, beat it until glossy then add and fold in the cheese mixture.
Pour half of the batter to the prepared pan, top with slices of apricots and pour the remaining batter on top.
Baked for 1 hour and 30 min. Mix the apricot jam and water, heat in the microwave for 30 seconds. Mix and brush on top the baked cheesecake. Leave it for another hour to cool down and refrigerate for another 3 hours before serving.
So deliciously softy and fluffy, I was so excited but…
I remember my son Kevin, I was asking him, how can I transfer the cake from pan to the platter? He said ” be brave in handling your cake mom! Oh my gosh! My cheesecake cave in…Well I got another idea!
I scoop the cheese cake, form into small ball, dip it in ganache and chill!
Ladies, even though I failed on this one, I would still be doing the same thing, practice makes it perfect! isn’t it?
Hmmm, I am craving for more bites!! 🙂