Triple Lemon Cheesecake

Ingredient

Method

Cake Base: 8B egg yolks  20g caster sugar 120g veg oil  90g milk  50g lemon juice 20g lemon zest 165g LP flour   1tsp baking powder  8B egg whites 60g caster sugar 1/4tsp cream of tartar  few drop rice vinegar Cheesecake: 400g cream cheese 40g butter 40g caster sugar 115g condensed milk 4B eggs  80g sour cream 90g milk   90g lemon juice  35g lemon zest   40g corn starch 40g LP flour     topping: 200g white chocolate ganache 200g cream cheese  90g lemon curd 15g lemon juice

Cake Base: 1. Line 8-9" cake pan with parchment paper. 2. Preheat oven to 160C. 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. In another bowl, beat egg yolks, lemon zest, lemon juice, veg oil and milk until well combined about 1 minute. 6. Add sifted flours and fold until just combined.   7. Using a whisk, fold one-third of the egg whites mixture into the lemon batter to lighten it.  8. Fold in remaining cream using a rubber spatula.  9. Pour the batter 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 20  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. Cool completely and set aside. 13. Slide the cake into two layer. Cheesecake: 1. Beat together the cream cheese, butter, condensed milk & sugar until thick and creamy. 2. Add the eggs, one at a time and continue mixing until the mixture is well blended. 3. Pour wet ingredients into it and stir well. 4. Fold in dry ingredients and mix until well combined. 5. Place one slide of the cake into cake pan. pour half of the cheese batter into cake pan.   6. Bake at 160C for 10-15mins with bain marie method. 7. Remove from oven, then place another slide of cake carefully followed by remaining cheese batter. 8. Send back to oven and continue back for 50-60 min until set. 9. Cool completely. topping: 1. Beat the cream cheese until soft..  2. Add the lemon curd and juice and mix until well combined. 3. Fold the cream into the cheese batter and combined well. 4. Spread the cream over the cake and decorate as desired. 5. Chill overnight before served.