CARRE　AU　FROMAGE Milky Cheese Cake

June 20, 2007 French style moist rich cheese cake. You can bake the cheese batter in tart shells, however, we don’t use tart shells in this recipe. In order to remove the cakes from the molds easily, line the molds with baking paper.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Grate lemon skin and squeeze out the juice. In a bowl, cream together cream cheese and butter. Mix in egg, sugar, flour, grated lemon skin and lemon juice, in that order. (Photo #1) Mix in whipping cream and blend well until smooth. (Photo #2) Fill small square molds with the batter 4/5 full. Bake in a preheated oven at 160 °C (320 °F) for about 25 minutes until brown. (Photo #3) Servings per Recipe Calories per Serving Ready In 4  four 6 cm X 6 cm square molds  0kcal 45 minutes cream cheese 100g  butter 10g  whole egg 50g  sugar 40g  lemon 0.5  cake flour 10g  whipping cream 50g  【Preparation】 - Allow cream cheese and butter to soften at room temperature. - Sift flour.