Lightly grease a 9in/23cm loose-bottomed cake tin and line the base and sides with greaseproof paper. Beat together all the ingredients for the base and press over the bottom of the tin. Chill for 10- 15 minutes while you make the cheesecake mixture.
Put the butter, sugar, cheese, cornflour, vanilla extract, lemon rind and egg yolks into a large bowl and beat together until completely smooth, then fold in the soured cream.
Whisk the egg whites until stiff then fold into the mixture using a large metal spoon. Pour on to the chilled base and bake at 325F/160C/gas mark 3 for about 1 hour or until lightly set.
Turn off the oven, leaving the cheesecake inside for a further hour to cool. Then open the oven door and allow the cheesecake to stand and cool completely for a further hour. Chill and serve in wedges.
Well... Everything goes right but just not my favor.
用(dry and wet mixing)..蛋糕有D質感好似夾D
4 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of kosher salt
3 large eggs
1/2 teaspoon pure almond extract
Confectioners’ sugar, for dusting
HOW TO MAKE THIS RECIPE
Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.