Personal accountability for food. From a recent article published on ama.org: “The effectiveness of public policy interventions are dependent on individual differences in consumers’ self-control”. “Lack of understanding in this area may result in policy intended to influence consumer behavior in a positive way, influencing behavior with a negative outcome instead.” Those who enjoy the “Big Gulp” will continue to enjoy it even though they have to pay more.
Japanese Styled Cheesecake
The ultimate in creaminess and soft texture with hints of lemon, no crumb base, just all cheesecake to enjoy. Personal accountability out the window on this one.
Serves 8 – 10 and adapted from Christinesrecipes.
Ingredients
- 1 cup milk
- 8 oz package of cream cheese, cut into 1 oz slices, room temperature
- 3 TBS unsalted butter, room temperature
- 6 egg yolks
- 3/4 cup cake flour
- zest from 1 1/2 lemons
- 6 egg whites
- 1/4 tsp cream of tartar
- 2/3 cup granulated sugar
- 2/3 cup powdered sugar (plus more for decorating)
Directions
1. Preheat oven to 300 F. *Once you put the cheese cake in the oven, if it rises to high, adjust oven temp. down to about 290 F as it is cooking too fast.
2. In large saucepan, add the milk and cut up pieces of cream cheese. Place on simmer/low, stirring often until the cream cheese melts. Add the butter and allow to melt. Remove from heat and let cool down about 10 minutes. Add egg yolks and mix well. * Make sure the mixture is not hot or you will cook the yolks when you add them.
3. Sift the flour into the cream cheese mixture, small amounts at a time. Make sure there aren’t any lumps. Stir in zest. Set aside.
4. Place egg whites in a large clean bowl, free of oil and water. Using a standing mixer, beat egg whites for 3 minutes. Add cream of tartar, blend again. Pour sugars in the egg whites and until the whites reach stiff peaks.
5. Fold egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. Make sure to fold in the whites small amounts at a time, maybe 4 – 5 additions.
6. Pour the mixture into the two baking pans, sprayed will with non stick floured spray. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean. *Use a steam oven instead of a water pan if you have one.
7. Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours.
Go ahead. Bite into this lemony cloud.
- 1 cup milk
- 8 oz package of cream cheese, cut into 1 oz slices, room temperature
- 3 TBS unsalted butter, room temperature
- 6 egg yolks
- 3/4 cup cake flour
- zest from 1 1/2 lemons
- 6 egg whites
- 1/4 tsp cream of tartar
- 2/3 cup granulated sugar
- 2/3 cup powdered sugar (plus more for decorating)
- Preheat oven to 300 F. *Once you put the cheese cake in the oven, if it rises to high, adjust oven temp. down to about 290 F as it is cooking too fast.
- In large saucepan, add the milk and cut up pieces of cream cheese. Place on simmer/low, stirring often until the cream cheese melts. Add the butter and allow to melt. Remove from heat and let cool down about 10 minutes. Add egg yolks and mix well. * Make sure the mixture is not hot or you will cook the yolks when you add them.
- Sift the flour into the cream cheese mixture, small amounts at a time. Make sure there aren’t any lumps. Stir in zest. Set aside.
- Place egg whites in a large clean bowl, free of oil and water. Using a standing mixer, beat egg whites for 3 minutes. Add cream of tartar, blend again. Pour sugars in the egg whites and until the whites reach stiff peaks.
- Fold egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. Make sure to fold in the whites small amounts at a time, maybe 4 additions.
- Pour the mixture into the two baking pans, sprayed will with non stick floured spray. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean. *Use a steam oven instead of a water pan if you have one.
- Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours.
Joanne
