Japanese Cotton Cheese Cake
ALMOND CARROT CAKE
MARBLE AMERICAN CHEESE CAKE
for recipe pls browse this:
140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g cake flour (can also use plain flour)
- 20g corn flour
- 1/4 tsp salt
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Now, for some extra tips. These work for me, and I hope they work for you too! :)
Beating the egg whites
You can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. This helps to stabilise the air bubbles. I notice I get a "foam sponge" texture when I do this (as you see in the first photo). When I beat on high throughout, I tend to get larger air bubbles,
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g cake flour (can also use plain flour)
- 20g corn flour
- 1/4 tsp salt
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Now, for some extra tips. These work for me, and I hope they work for you too! :)
Beating the egg whites
You can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. This helps to stabilise the air bubbles. I notice I get a "foam sponge" texture when I do this (as you see in the first photo). When I beat on high throughout, I tend to get larger air bubbles,
Bahan-bahannya:
A) 550gm gula halus/castor
8 biji telur
B) 450ml minyak sayuran/jagung
C) bahan perlu diayak:
500gm tpg gandum
2st baking powder
2st soda bikarbonat
1st garam halus
1st serbuk kulit kayu manis
D) 100gm badam kisar
E) bahan di tambah akhir:
740gm carrot diparut (timbang dahulu baru perah airnya)
100 gm badam hiris yg telah di bakar - utk hiasan
caranya: pukul bahan A hingga kembang. masukkan bahan B gaul rata. kemudian masukkan bahan C & D sedikit2..akhir sekali masukkan bahan carrot parut.
tuang dlm loyang 10inX10in. tabur dengan badam hiris. bakar selama 1jam atau sehingga masak atau permukaan atas kek kekuningan...
Nota: bole tukar almond dengan walnut...tp nama dah tukar la jd Walnut Carrot Cake...
boleh juga tukar gula castor dengan gula perang...
MARBLE AMERICAN CHEESE CAKE
Recipe:
* 900gm cream cheese *190gm castor sugar * lemon paste - few drops *1 tsp vanilla essence
(mix well)
then add in 5 egg yolks..one by one ...while still mixing the batter
then add in
*400gm whipping cream *
followed by 120gm wheat flour & 45gm corn flour (sift together)
in a different bowl... whip 5 egg whites & 75gm caster sugar until soft peak...meringue
add the meringue into the batter, mix slowly...
*use choc emulco or cocoa paste for marbelling the batter ..
water bath bake technique at 170 celcious for about 35-45 min....
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NO EGG & NO BAKE LEMON CHEESE CAKE
Recipe:
base:
1.5 cups biscuit crumbs... i use jacobs
2 tbs melted butter...
2tsp sugar - blend with biscuits
Filling:
500gm cream cheese -beat well until smooth
add in 1 can of condense milk..beat again...
followed by 1/2 cup of lemon juice & 1tbs lemon rind
***lastly pour in gelatin into the batter
(dissolve 20gm halal gelatine with 1/2 cup of water- using double boil technique) lets cool for few minutes
pour onto crumb base and chill in refrigerator for at least 3 hours...better leave it rest for overnight...
