My hubby bought me this book from Msia - Agnes Chang's 'I can Bake'. It has many recipes, from cakes to cookies to bread. I had this book for almost a year already, but hardly tried anything from there, cause I'm almost always distracted by the wonderful recipes I find online. Finally got to bake this cotton cheesecake for my cellgroup meeting.
The recipe calls for a 10 inch square tin, but my little oven is unable to accomodate a water bath tin bigger than that.. so I settled for a 10 inch round and a 7 inch square. I only managed to take pictures of the square one.
As the name implies, the cheesecake is cotton soft. Very fluffy and nice. Its not too cheesy. Personally, I find it not cheesy enough. But some people prefers it this way, as its less jelat.
It has a nicely browned top.
Orange Cotton Cheesecake
250g cream cheese
220ml fresh milk
70g plain flour, sifted
20g corn flour, sifted
60g caster sugar
6 egg yolks
1 orange, grated rind and squeezed juice
6 egg white
1/4 tsp cream of tartar
60g caster sugar
1. Put the cream cheese and fresh milk into a double boiler. Double boil till the cream cheese has melted. Remove from heat, add butter, stir till the butter has melted and leave to cool.
2. Add A into cooled cream cheese mixture and stir well to form batter
3. Whisk B till thick and glossy (soft peaks form), fold into cream cheese mixture till well combined
4. Pour cake mixture into non-greased 10"square baking tin ( I lined the bottom of the pan with baking paper)
5. put baking tin into a large roasting pan half filled with hot water. Steam bake at 150 degree for 1.5 hours till golden brown and cooked.
6. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely.
- for lemon cotton cheesecake, use one lemon to substitute orange
- for mocha cotton cheesecake, use two tbsp instant coffee dissoved in 4 tbsp hot milk to substitute orange