Cotton Cheese CakePosted: December 4, 2011
Lately I have been reading a lot of baking blogs and I am really impressed by how passionate they are about baking and blogging.They really spend a lot time and effort in making their blogs.The detailed recipes and beautiful photos really is an inspiration and motivation for me to bake and blog.
I found this beautiful cheese cake recipe. I wasn’t sure if it was worth trying because many people commented in the blog that their cake shrunk and some collapsed! but I am so happy I gave it a try because mine turned out beautiful! (according to my standards) and the taste and texture is just perfect! (still according to my standards) I followed the recipe as precisely as I could. The only thing is that my oven is so tiny , the heat was a little uneven… but it still does its job!
The texture of the cake is really soft and smooth, like cotton! I was so happy that I wanted to post this up immediately. Thanks to the little teochew for this recipe.
Cotton Cheese Cake (thelittleteochew.blogspot.com)
140g Fine granulated sugar ( i used 130g)
6 Egg whites
6 Egg yolks
1/4tsp Cream of Tartar
250g Cream Cheese
100ml Fresh Milk
60g Cake flour (or plain all purpose flour)
20g Corn flour
1. Preheat oven to 160C. Melt cream cheese, butter and milk over double boiler. Cool the mixture.
Fold in the flour, cornflour, salt , egg yolks and mix well. Sieve the mixture to get a smooth silky batter.
2. Whisk egg whites with cream of tartar until foamy.
Add in the sugar and whisk until soft peaks form.
3. Add the egg whites into the cream mixture in 3 parts and fold well.
4. Pour into an 8” round springform cake pan. Grease and line the bottom and sides of the pan with greaseproof baking paper.
5. Wrap the base of the cake pan with aluminum foil, to prevent leakage.
6. Bake cheesecake in a water bath for 1hour 10minutes or until golden brown at 160C
7 Leave to cool in the oven with door ajar for about 30minutes to 1 hour.
Sudden change in temperature may cause the cake to cool too quickly and collapse.
Beating egg whites
you can beat the egg whites on high until they start to stiffen, but for the last 3 to 4 minutes of whisking , do with your mixer to low speed. This helps to stabilize the air bubbles. I find that I get a “foam sponge” texture.
Sieving the cream cheese batter
Do this before you add in the egg whites…
Baking in a water bath.
Place tart moulds which has been filled with water in the four corners of the oven. They provide a sauna effect but not to add dampness to the cake .
Lining the cake tin
Line the bottom and the sides of the cake tin.
Make sure the baking paper extends higher than the cake tin by about 1.5″. If you prepare the batter correctly, you will notice it will rise very well during baking. This is prevent spillage.
Tenting with a foil.
Place aluminum foil loosely over the top of the tin to prevent over browning. Remove it in the last 1 to 2 minutes of baking time , just to brown it.
Drier is better
Overbake the cake slightly , about 10minutes to be on the safe side. A japanese cheesecake should be tear-away soft and fluffy and to get the soft texture, you need to have a dry-ish cake. A drier cake is airer and less likely to collapse.