HomeMades

it was one of friends idea to bake this cheesecake mixture in muffin tins. i thought it was briliant as one individual serving can be served as one portion of indulgence. use your favorite topping. i just love to top them with passionfruits as they are growing healthily on our orchard fence.

this recipe is originally from Riana's blog (i think she's got an english version as well).

Ingredients:
200g mascarpone
40g salted butter
100ml fresh cream

40g plain flour sifted together with 40g cornflour

3 egg yolks, whisked together with 1 egg
1 lemon (take all its zest)
1/2 tsp lemon juice
5 egg whites
pinch of salt
115g caster sugar

topping:
1 tsp lemon juice
1 tsp hot water

Directions:
Preheat the oven to 150C. Prepare 9 hole-muffins pan, put the baking paper and brush the sides with shortening.

Bring to just about to boil: mascarpone, butter dan fresh cream, shake the pan to mix the mixture. Remove from the stove and set aside.

Once it's warm, sift the sifted flour and cornflour, mix well, and then mix in the egg yolks mixture, mix well. Add in lemon zest, set aside.

Whisk the egg whites until soft peak forms, add sugar gradually, alternately with lemon juice. Take 1/3 of egg whites and put it in the cream mixture, mix well, then transfer this mixture to the whisked egg whites. Mix well.

Bake au bain marie, for 40-50 menit. Leave the cake in the oven until it's cool. Top with fruits or your favorite topping. Enjoy.