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Japanese Zebra Cheesecake: Ingredients: 125g Cream Cheese 80g Caster Sugar 40ml Neutral Cooking Oil 60ml Cold Milk 3 Eggs 2 ½ Tsp Lemon Juice 30g Corn Starch 1 Tbsp Matcha Powder 1 Tbsp Water 2 Tbsp Melted Butter Corn Starch for Dusting Instructions: Mix together the cream cheese, 30g caster Sugar and Oil in a double boiler, as this mix begins to warm add the cold milk and whisk until a warm smooth ‘cream’ is formed. Separate the eggs. Add the egg yolks into this mix separately and then whisk. Now whisk in 2 teaspoons of the lemon juice and corn starch and set aside. Whisk together the egg whites and when they begin to froth add the remaining half teaspoon of lemon juice. Whilst you are still whisking add the remaining 50g of caster sugar a little at a time and whisk until the soft peak stage is reached. Fold these egg whites into the ‘cream’ we made in stage 1 gently taking care not to over work. Separate this mix into two halves. Mix the matcha powder with the water to form a green paste (adding more water if required) and fold this into one half of the mix. Again ensuring that you do not over work the mix. Take an 18cm tin and line brush with melted butter and then dust with corn starch removing any excess. Line the base of this pan with baking parchemen. Then begin to spoon in the mixes to the centre of the tin, beginning with 2 tablespoons of the white mix and then two tablespoons of the green mix. Repeat the process alternating between white and green until all of the mix is used up. Place this pan in a baking tin and pour water into the baking tin.* Bake in the oven at 160°C or 320°F for 85-90 minutes. Turn off the oven and open the door and allow the cheese cake to sit in there for 10 minutes before removing and serving. *If you are using a spring form tin then wrap the base in tin foil before placing in the water bath. -------------------------------- Jiggly cheesecake: Ingredients ½ cup milk 4 oz cream cheese 7 tbsp butter 8 eggs, yolk ¼ cup flour ¼ cup cornstarch 13 large egg whites ⅔ cup granulated sugar strawberry, to serve powdered sugar, to serve Hot Water Preparation In a small pot over, whisk the milk, cream cheese, and butter until smooth. In a large bowl, beat the egg yolks and add cream mixture, until combined. Stir in the flour and the cornstarch. In another large bowl, beat the egg whites with sugar until hard peaks formed. Fold them into the egg yolk mixture, until the batter is evenly combined. Pour the batter into the parchment-lined baking form. Bake for 25 min at 320°F/160°C, then reduce the heat to 280°F/135°C, and bake for another 55 minutes. Sprinkle the cake with powdered sugar and slice. ------------------------------- Angel food scoop cake: Ingredients 1 cup cake flour 1 1/2 cups sugar, divided 9 egg whites 1 tsp cream of tartar 1/2 tsp almond extract 1/2 tsp vanilla extract Pinch of salt 1 cup fresh berries 1 cup whipped topping 1/4 cup raspberry preserves 1 cup white chocolate ganache INSTRUCTIONS Sift flour and 1/2 cup sugar together. Beat egg whites until they start to form soft peaks, add cream of tartar, both extracts and salt. Slowly add in sugar and beat whites until stiff peaks form. Add flour and mix until combine. Carefully pur batter into an ungreased angel food cake pan. Bake for 35 to 40 minutes at 350F/180C. Cool for 1 hour. Mix together berries, whipped topping and raspberry preserves until combined. Using a sharp knife, cut the middle of cake. Scoop it out to create a well. Fill cake with berries and cream, cover white chocolate ganache. Chill for 1 hour https://video.cookist.com/video/an/XB-GDOSwuiISM5QQ
