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


Method:
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

Method:
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.

Dulce De Leche Cheesecake

Dulce De Leche!!! What is this??? I have never seen this before and I can't pronounce it, but I'm very curous about it. After reading so much about it, I used the slow cooker method to make my first can of Dulce De Leche. It was quite easy. I submerged the whole can of unopened condense milk into the slow cooker and left to cooked it overnight. It came out perfectly.Haha...
Do you know what "dulce de leche" means? It means sweet milk and it is a traditional milk product from the country of Argentina. It is used as a topping for ice cream or fresh fruit, like bananas, as a filling for cakes, cheesecakes and cookies, or as a simply decadent spread for toast. Thick and intensely flavored, it should be slightly warmed to make it pourable.

I made some changes and did not follow the recipe that I found from Bakericious's Blog to make this cheesecake. Dulce de leche is used to give the cheesecake a delicious caramel flavor.

Ingredients:


Biscuit Base:
12pieces of oreo cookies
(used roller to crush the oreo)



Filling :
250g cream cheese
4 tbsp sour cream
4 tbsp of sugar
3 eggs
1 tsp of lemon zest
4 tbsp of milk
2 tbsp of dulce de leche

Method :
1. Prepare a spring form pan and greased it with some butter. Pre-heat oven to 160 degree.

2.Crush the oreo biscuits with a rolling pin. Press firmly to the baking pan and baked it for 10 minutes and set aside.

3. Mix all the filling ingredients and blend until smooth. Pour 2/3 of the filling on top of the crust. Add 2 tbsp of dulce de leche to the balance 1/3 of the filing and mix well.

4. Drizzle dulce de leche filing over the cheesecake filling then use a skewer to swirl it around.

5. Bake in the oven for 50-60 minutes or until the center of the filling set.

6. Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving.