Wednesday, April 16, 2008

Lemon Cotton Cheesecake

recipe adapted from AWW


I have halved the recipe to cater for my 20cm round pan.

[A]
125g Cream Cheese
125ml Fresh Milk

[B]
55g Butter

[C]
25g sugar
1Tbs Lemon Juice, and grated grind
3 egg yolks

[D]
40g plain flour
10g corn flour

[E]
3 egg whites
1/8 tsp cream of tartar
35g sugar

Method
Melt [A] in double boiler until cream cheese melt
Add in butter and stir until melt. Turn off heat. Leave to cool
Add in [C]. Fold in [D]
Whisk egg white until foamy, add in cream of tartar. Gradually add in sugar and continue whisk until soft peaks. Fold into cream cheese mixture.
Bake in "water bath" @ 160 C for 1 hour 10 min till top is golden brown and cooked.



Note
- Leave cake to cool before removing it from tin.
- I find it difficult to judge the cheesecake is cooked or not.In fact mine (wasn't cooked in the middle). So i let it bake for further 10 minutes.
- Texture of the cake is very soft and melt-in-your mouth. However, i'm expecting -something feather-like like the one sold at Isetan or Jusco

#2nd Attempt
This time the recipe adapted
from Hungry Hamster Food Adventure




I find the recipe is quite similar to my previous attempt with some adjustment on milk, butter and flour



Ingredients

[A]
125g Cream Cheese
40g Fresh Milk
20g Butter

[B]
3 egg yolks
32g Cake flour
8g corn flour

[C]
3 egg whites
1/8 tsp cream of tartar
55g sugar

Method
Melt [A] in double boiler until cream cheese melt
Turn off heat. Leave to cool
Add in [B]
Whisk egg white until foamy, add in cream of tartar. Gradually add in sugar and continue whisk until soft peaks. Fold [C] into cream cheese mixture.
Bake in "water bath" @ 160 C for 1 hour 20 min till top is golden brown and cooked.

Spread some apricot jam / marmalade jam on top

Verdict
I would say 2nd attempt from Hungry Hamster Food Adventure is much better. So so much softer and lighter. I love this cake very much.





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