Saturday, November 13, 2010

Cotton Soft Cheesecake

Looking for a cotton soft cheesecake!!!Yes! yes! here is the recipe from Carol.
I really love all her recipes, she is so details..

I'm making a 7 inches cake, so here is the recipe.

(A) Cheese batter:
70g milk
30g fresh cream
100g cream cheese
10g caster sugar
2tsp lemon juice
2 egg yolks
30g cake flour
5g cornflour

Put milk and fresh cream into a double-boiler, with a low heat. Add in the soften cream cheese, using a hand whisk and mixing it into a smooth batter. Remove it from the heat and add sugar and lemon juice. Mix well. Add in egg yolk slowly once at a time. Then add the sifted flour and mix well.

(B) egg white mixture:
2 cold egg white
1/2 tsp lemon juice
30g caster sugar

Put egg white into a clean and dry bowl, using an electric beater, start beating egg white first, slowly add in the sugar then the lemon juice 1/2 tsp. continue beating until it form a stiff peak.

Combine A and B

Take 1/3 of the egg white mixture(B), fold it into the batter(A) with a spatula. Mix well and pour this batter mixture into the (B). Folding it lightly until it form a smooth batter, pour it into a 7 inches tin lined with the baking paper. Prepare another bigger cake tin filled with 1cm of hot water, place the cake on it and bake at preheated oven 180C for 15minutes, after that lower the temperature to 110C and bake until the cake is set about 35minutes.

C Topping:
1/2 tbsp gelatine powder
1/2 tsp cold water.

When the cake is cooled, brush the topping onto the cake.

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