Promised to my daughter, once she had done her UPSR exam, I will bake her favorite cheese cake. Searched in few blogs, noticed that this cotton cheese cake is the most popular cheese cake among bloggers, so I give a try.
-I use whipping cream to decorate the ugly cake surface...
-Even I use water bath to bake, the top surface still cracked, maybe my oven temp is high, next time need to adjust the temp. And I noticed use greaseproof paper to line side of the pan, the side surface not even, should I not use this paper to line the side of pan?
-Anyway, the cheese cake is very nice, soft like cotton and moist..
I adapted Ai Wei's recipe, but cut the portion to half:-
125g Philadephia Cream Cheese
50ml Fresh Milk
30g Cake flour
10g Corn flour
4 Egg Yolks (I use medium size)
1 tbsp Lemon Juice
¼ tsp Salt
4 Egg Whites (I use medium size)
10g corn flour (change from cream of tartar)
70g Caster Sugar
1. Melt (A) in double boiler and cool the mixture until room temperature.
2. Whisk egg yolk until creamy, add in lemon juice and salt, fold in (B) and mix well.
3. Whisk egg whites until foamy and then add in sugar and corn flour, whisk until soft peaks form.
4.Fold in egg whites mixture into the egg yolk mixture and mix well. Then add in the other half and mix them evenly.
5.Pour the mixture in round cake pan (lightly grease and line the bottom and side of the pan with greaseproof paper).--Updated on 16th Sept, do not line the side of the pan with paper
6. Bake in water bath for 1 hour 10 minutes or until set or golden brown at 160 °C.
Do Enjoy Baking !!!