Jelly Ball in Half-bake Cheesecake

Ingredients

  • 2 (110g) Egg
  • 180g Cream Cheese
  • 20g Unsalted Butter
  • 133g Milk
  • 20g White sugar
  • 8.7g Corn Starch
  • 13g White Sugar
  • 80g Strawberry Jelly ball

Preparation of the recipes

  • 1

    Weigh unsalted butter and cream cheese, heat and melt over water bath. Mix well.

  • 2

    In a bowl, weigh egg yolk, sugar (13g) and starch together. Mix well.

  • 3

    Heat up milk. Pour into yolk mixture. Mix well.

  • 4

    Bring milk and yolk mixture back on stove, mix well over low heat until thick paste form.

  • 5

    Add mixture into cream cheese batter. Mix well and set aside.

  • 6

    Whip egg whites with sugar (20g), until small peaks form.

  • 7

    Add 1/3 of whipped egg white into cream cheese batter. Mix well. Pour mixture into remaining 2/3 of whipped egg white. Add Jelly Ball into mixture.

  • 8

    Fold gently to mix well.

  • 9

    Fill mixture into lined baking mold until 90% full.

  • 10

    Preheat oven: Top heat 120 degrees, bottom heat 150 degrees

  • 11

    Using water bath baking method, bake cheesecake for 30-35 minutes.

  • 12

    Chill in fridge overnight before serve.

Tips

1. Water bath baking method: In a large baking tray, fill with hot water. Place baking mould in baking tray.
2. It is common for cheesecake to look underbake/watery after baking for 30-35 minutes.
3. For browning of cake surface, switch top heat to 170 degrees during last 5 minutes of baking.