**Fluffy Cotton Cheesecake** Ingredients 250gm Philadelphia cream cheese 芝士奶油 200ml Meiji full cream milk 全脂奶 50gm butter 牛油 60gm cake flour or top flour 蛋糕粉 20gm cornflour 粟粉 120gm sugar 糖 7 eggs (55gm each), egg yolks and whites separated 蛋白和蛋黄分开。 1 tsp vanilla extract 云尼拉 Method 1. Prepare oven - Place oven tray and rack at the lowest level - Pour water in the oven tray to prepare for water bath - Preheat oven at 160 degrees 2. Cheese mixture - Using small stove fire, heat up milk to hand hot temperature - Whisk butter & cream cheese until smooth 3. Egg yolk mixture Whisk vanilla extract, egg yolks & 20gm sugar till mixture turns light and fluffy 4. Cake batter - Combined cheese mixture (2) & egg mixture (3) - Sift flour and cornflour - Mix well - Sieve mixture if you see lumps - Set aside 5. Meringue - Beat egg whites till foamy - Add 100gm sugar - Beat till firm peaks* (not stiff peaks) 6. Mixing the Cake Batter - Using 1/3 of the meringue, gently whisk the meringue into batter. Once the batter is loosened, add another 1/3 of meringue. Followed by folding in the last portion of meringue. - Use a flexible spatula to fold the mixture by scrapping the bottom. Just keep scrapping the batter from the bottom to the top until you no longer see the unmixed batter. 7. Baking - Line a 9 inch baking tin with parchment paper on side and bottom - Pour the cake batter gradually to release bigger bubbles - Place the baking tin on the oven rack - Bake for 1hr 20 mins at 160 degrees 8. Cooling the cheese cake - Switch off oven heat - Leave the cake in oven with door ajar for about 30 mins to cool down - Demold and remove parchment paper - Let it cool completely on the cooling rack - Chill before serving Notes Firm Peaks - When you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but the tips fold back on themselves. (see pictures & information here) If your cheesecake is rising very quickly & very high, your temperature is probably too high. Try lowering another 10 degrees.
Posted on: Sat, 19 Jul 2014 14:30:00 +0000
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