Baked Cotton Cheese Cake 棉花芝士蛋糕

Many of us love cheese cakes, does not matter how it was prepared, and know very well that the high calories in all cheese products. Most of us cant resist the temptation of it. But friend remember this ' one moment on your lips, forever on your hips" When that happen, don't blame me! Haha.....

I always prefer cake to be plain without those cream, icing. Cream and icing decoration are too troublesome and not healthy too, this give very good reasons to be lazy.

The original recipe is just a plain cheesecake, but some how this time around, thinking making some swirl to the cake. Hmmmm....... the swirling not that perfect, but still quite nice orh! Some of my FB friends like to know how to swirl a cake, I have took some photos, most of them are blur, left 2, hope these will be able to give some guidance on how it is done. But trust me practice make perfect, your swirl of cake will come easy as ABC in no time. Happy trying! 

You may refer to my new Japanese Green Tea Cotton Cheesecake for if you love green tea like me!   

If the cake is taller, I am sure it will looked gorgeous. Ehhemm......
What a waste. Sign.....

Instead of a taller cheesecake, I mistakenly used the 8 inch cake pan, so here I am with 2 shorty cheesecake. End result for the cake is smooth and soft that mattered most. Hope next time won't be so careless.

6 egg yolks

Beaten egg white

Swirling of Cake - Spoon some plain cheese cake batter and mix with some cocoa powder, put into piping bag and pipe the cocoa batter in circular forms as shown in the photo.

Use a chopstick to drag the batter from the edge to the center to create the pattern. Do you get the idea? Please let me know, by leaving some comment. Thanks guys!

Here goes the recipe for this cotton soft cheese cake

Ingredients

A 250 gm cream cheese (soften at room temperature)
230 ml fresh milk

B 100gm butter (soften at room temperature)
C 6 nos egg yolk
1/2 tsp lemon paste or 1/2 tbsp lemon juice

D 20 gm cornflour  Sieve together 50 gm cake flour

E 6 Nos egg white
1/4 tsp cream of tartar
110 gm caster sugar (These is the reduced amount)

Method

1. Grease an 10 inches round cake pan
2. Preheat over to 160 degree Celsius
3. Double boil the cream cheese and milk till smooth add in the butter. Remove from fire fire, cooled.
4. Add in egg yolk one at a time, and mix in the lemon paste or juice.
5. Slowing stir in the flour mixture.
6. Beat egg white and cream of tartar for about 2 mins add in the sugar continue to beat until soft peak formed.
7. Fold in the egg white mixture into the cheese mixture in 3-4 batches. Do not beat.
8. Put mixture into the baking tin and give a jerk to the baking tray to let go of the air bubbles, bake the cake using water bath method for 45 - 55 minutes or test with a skewer that comes out clean.
9. This cheesecake is best serve chilled.   
   
   { 日本棉花乳酪蛋糕 }
   
   材料：
   （1）蛋白6粒、幼糖140g、塔塔粉1|2茶匙
   (2）乳酪250g 、牛油100g、鲜奶230ml、蛋黄6粒、柠檬汁1大匙
   (3)面粉50g、粟米粉20g（筛过）
   
   做法：
   把（2）的乳酪、鲜奶、牛油隔水煮溶至滑加入蛋黄快速拌匀再加入粉料拌匀至滑才取出，将打发的（1）分三次加入面糊中拌均匀倒入烤模，送进烤箱以蒸烘烤，150度烘烤45-55分钟。