(1)
500g cream cheese
150g sugar
(2)
400g fresh milk
9 egg yolk
(3)
45g gelatin
100g water
(4)
lemon juice from 1 lemon
500g whipped cream
2 sponge cake (can replace with any kind of biscuit. Usually Graham cracker and Oreo. I used Munchy's Marie)
Method:
1. Place cream cheese and sugar in a large bowl of a stand mixer fitted with a paddle attachment (you can use a hand mixer as well). Mix on low to break down the cream cheese for 30 seconds, and increase to medium speed for another 1 minute.
2. Mix gelatin with water in a bowl. Put the bowl in double pan. Stir to dissolve or until solution is clear, and allow to cool. Do not bring gelatin mixtures to a full boil or you risk losing its thickening properties.
3. Stir egg yolk with milk. Use double pan to warm the egg mixture until luke warm only. Be careful not to curdle the egg. Turn off the heat.
4. Stir in dissolved gelatin over eggs. Keep stirring until well-mixed.
6. Add lemon juice in batter.
7. Sift mixture.
8. Whip double cream until peak form.
9. Spoon whipped cream into cream cheese batter. Use hand whisk to incorporate the batter.
8. Pour over sponge cake.
9. Refrigerate for at least 6 hours to set or overnight for best result.
(I am confused here. Did the teacher place the sponge cake on top of the batter so that when he turned upside down, the cake will become the base of the cheese cake? What I could remember was, he sank the pan in the hot water and quickly lifted it up because by doing so, the side would have melted enabling the cake to come out of the pan. Do not leave in hot water for too long. Else too much cream would melt. )
When you are confident with the basic method, you can make some variation. Teacher chopped up some strawberry, along with strawberry puree, to mix with a portion of the batter. He laid 1 layer of basic batter, next layer he laid the portion with strawberry, and the top layer is the basic batter again.
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