cotton cheese cake is lighter, cottony soft in texture & irresistible. Recipe is versatile, i can bake it in different variation too.
While the cheese cake was cooling on the rack, my children was already yearning for a piece around the table. They had more than one piece!
some petite ones, topped with blueberry
a cup of Irish cream tea for me...
Ingredients:
(A)
160g Cream Cheese
25g Butter
120g Milk
(B)
40g Flour
30g Corn flour
(C)
4 Yolks
(D)
4 Whites
1/8 tsp Cream of tartar
100g Sugar (*i used 70g)
pinch of salt
Method:
1. Preheat oven 160deg
2. Grease and lined bottom of two 20cm oval pans (*i used 8" round).Wrap outside of the pans in foil
3. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler
4. Add (B) and mix until well combined. Add (C) and mix until well blended
5. Whip the egg whites in (D) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (4). Mix until well incorporated.
6. Pour the cheese filling onto the prepared pans. Bake in water bath for about 40-45mins or until firm and golden brown.
7. Remove cake from oven.
8. Remove cake from mould immediately. Set aside to cool.
9. Enjoy~
* If you want it to taste more creamy, replace the milk with whipping cream
Recipe reference: Alex Goh Fantastic Cheesecake
Nice bake. Wish to have a cup of Irish cream tea with you too :)
ReplyDeleteThanks friend! Drop by my place when you are free and feel free to bring along your girls.
ReplyDeleteI am more than happy to serve you my home bakes and tea :)
Looks great. I've never tried this - looks light and fluffy. Good summer time recipe.
ReplyDeleteWhat a nice blog u have. Will definitely love to link u.
ReplyDeleteHi Steph, this is indeed a good summer time light cheese cake. Give it a try :)
ReplyDeleteHi Jane, thank you for your compliments. Do "come" by often. I enjoy reading your posts too :)
Hi Hearty Bakes, I baked this too last Saturday. Its very soft and nice .... I must bake this again.
ReplyDeleteCan I ask you a silly question? If you were to bake this in paper cups, do you still bake in water bath? I guess shorter baking time.
ReplyDeleteHi Yummy Koh,
ReplyDeleteglad you enjoy this cake as much as we do. Please don't say that, no question is a silly question and i'm more happy to share what i learnt and know.
To bake this using paper cups like what i did for the petite ones, i just place it on muffin trays with water bath. I believe this method will make the cake more softer. Hope this helps :)
Thanks a lot for replying. The next time I shall try it on paper cups and let you know how it turn out. You got very nice blog and your photos are very well taken too. Of course the bakes look great as well.
ReplyDeleteMost welcome Yummy Koh! Thank you for your compliments. Do come by often :)
ReplyDeleteI've tried this recipe before and yes it is really good. Absolutely adore the cute mini one with blueberry topping! Nice photos :)
ReplyDeleteThanks tracieMoo for your compliment :)
ReplyDeleteYes, this cheese cake recipe is certainly a keeper!
Thanks for dropping by my blog and your nice words.. YOu have a nice and pretty blog. And realiz our blog look quite similar!! hahah... YOu have a beautiful cheese cake here. Will try out the recipe one day. Cheers!
ReplyDeleteHi Hearty Bakes, I had tried out this cake, it came out so yummy, thanks for your recipe and please drop by my house to have a piece of cake, :)
ReplyDeleteHi there,
ReplyDeletethis is my first time baking this cake, but no idea where did i fail.
May i ask does over whip matter in the raise of the cake?
i baked for 1 hour and 15 min, inside of the cake still turn out to be wet.
can you advise me?
Idly, i'm unable to troubleshoot the problem unless i follow through your steps to my guides to the T. However, per se to what you have mentioned regards to the rise of cake, i can only make a guess that you may have over fold your batter resulted a less rise cake. As for the time of baking, its subjective to different oven used due to the different heating element. You may have underbaked your cake. Hope your next try will be successful.
ReplyDeleteYou have a beautiful blog, keep up the good work. I have tried this receipe and it is delicious. However, the cake always crack on the top. I bake it on the lower rack in a 7" round pan in the water bath at 155 degree convection mode. The side of the cake also has creases when the cake cools and the height settled. I have lined the side of the pan but without grease. What could have happen? Please help.
ReplyDeleteAnonymous: Many factors resulted to the cracks and creases. With what you have mentioned,my guess will be the temperature as different oven heating element works differently as the oven aged. You might want to consider to track the temperature using an oven temperature reader. HTH
ReplyDeleteNice blog! Sorry I have some questions.. Where can i purchase cream cheese and cream of tartar? How long do you whip the egg whites? How do you measured the milk in terms of grams?
ReplyDeleteSharon
Hello, Can I replace cream cheese with normal cheese as it quite fattening am i right?
ReplyDeleteThanks for sharing the wonderful recipe.All your cheesecake are gorgeous ! I tried this cotton cheesecake,mmmm taste nice, good, somehow I still do not satisfied the cake texture that I baked, it wasn't like yours in picture above. I guess the problem in beating the egg white. Don't u mind to elaborate more on this part.
ReplyDeletemy cake came out under cook....so sad
ReplyDeletetainhui: if i may help, maybe you can provide more clues.
ReplyDeleteHi Hearty Bakes,
ReplyDeleteI love to read your blogs, therefore, been looking and choosing the simple recipe to try out.
I have tried your paper Spnge Cake, however if is beautiful but not soft... is it because of the flour? What flour do you use?
I wish to try this cotton cheese cake, I have a queery, what is water bath and double boiled? Can you please explain to me?
This comment has been removed by the author.
ReplyDeletehi!
ReplyDeletei wish to bake this cake in cupcake size..... so do i need to remove the cupcake's paper once it done??
just as you remove the mould once it done :)
and i would like to know will it be too sweet if i add the blueberry jam topping as a decoration?? (as the one i seen in the picture)
thank you!!!!
Elle: not necessary to remove the liners. I don't find it sweet for the blueberry topping but to each of their liking. The blueberry used was a little sour so it balanced well with the cheese cake.
ReplyDeletethank you!!!
ReplyDeleteand 1 more question, :P
can i use the blueberry jam as filling??? (for the cupcake)
will it affect the textured of the cake??
thanks !!!! :)