Blue Pea Lemon Double Fromage Cheesecake - Happy Father's Day

   

                  

Ingredient	Method
Cake:  3B egg yolks 80g LP flour 1/2 tsp baking powder 1tsp vanilla essence 20g cocoa powder 30g melted butter 30g milk 10g lemon juice 5g blue pea powder 3Begg whites 70g caster sugar	1. Line a 6/6.5" cake pan with parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. In another clean bow, mix melted butter, milk, vanilla essence and blue pea powder until well combined. Pass through a sieve (if have big lump). 8. Spoon 1-2tbsp of cake batter into butter mixture and mix well. Fold the blue pea butter mixture into cake batter until combined. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 7. Cut a horizontal slice from the cake 2cm deep and lay it in the bottom of your pan. 8. For the rest: break it into pieces and add the cake pieces to the bowl of a food processor and blitz until crumbs or pass through a sieve.
Cream cheese filling  150g cream cheese 5g butter 20g caster sugar 20g condensed milk 15g LP flour 15g corn flour 15g milk 60g sour cream 1B whole egg 1B egg white 30g lemon juice 1tsp vanilla essence 1/2tbsp lemon zest blue pea powder	1. Put all of the ingredients into a bowl and whisk to a smooth consistency. 2. Pour the mixture (batter can added some blue pea powder to create marble effect)  over the sponge base. 3. Bake in the oven for 25-30 minutes @ 150C until the edges are set and the middle wobbly.  4. Set aside to cool, then chill in the fridge.
Mascarpone mousse filling 4g gelatin powder  20g hot water 10g condensed milk 180g heavy cream 20g caster sugar 55g Mascarpone cheese 1B egg yolk 1/2tsp salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Put the gelatin water mixture, mascarpone and yolk in a metal bowl over simmering water and whisk until dissolved and combined.  Sieve the mixture (if it is not smooth). 3. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (reserved 3-4tbsp) 4. Using a whisk, fold one-third of the cream into the mascarpone mixture to lighten it. Fold in remaining cream using a rubber spatula. 5. Pour over the baked cheesecake layer. 6. Cover and freeze for 2 hrs.
Assembly: 1. Remove the cheesecake from the tin.  2. Using a pastry brush, paint a thin layer of cream over the top and sides of the cheesecake.  3. Sprinkle the crumbs over the top of the cake and press lightly into the sides so that the whole cake is covered with the cake crumbs. 4. Chill for 2-4 hrs before serve