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Chiffon Cheesecake 芝士戚风蛋糕

Ingredients:

(A)
60g milk (I used UHT milk)
40g cream cheese
25g butter
(B)
65g flour (sifted)
(C)
4 egg yolks
(D)
4 egg whites
90g sugar (I cut down to 75g)
Pinch of salt
1/8 tsp cream of tartar

Method:
1) Cook (A) over double-boiler until well blended and thickens.
2) Remove from double-boiler. Add (B) and mix until smooth.

3) Add (C) and mix until well combined.
4) Whip the egg whites in (D) until foamy. Add the rest of the (D) ingredients in (D). Whip until stiff. Add it into the cheese mixture from step (3). Fold in by hand (use a rubber spatula) until well incorporated.
5) Pour it into a 9-inch chiffon pan. Do not grease the pan. Bake in preheated oven at 175C for 35 – 40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.

Click here to know more about beating of egg white in step (4).

Notes:
1) I doubled the recipe as my chiffon pan was big and another reason was I wanted to finish the leftover cream cheese from making this cake. (I used all 90g).
2) The recipe does not mention if the cheese mixture in step (1) need to cool down before proceed to step (2) and (3). I didn’t let it cool down. I just placed the cheese mixture over a plate of water while doing step (2) and (3).
3) My cake started to crack after baking for about 20 minutes, I am not sure of the reason (anyone can advise me?) but I lowered the temperature to 160C and continued to bake. I baked for 40 minutes in total.

Tips:
1) Make sure the mixing bowl and utensil you use to beat egg white is free of oil, water or egg yolk. The presence of any would affect the final result.
2) Cream of tartar can be replaced by lemon juices.

(Source of recipe: Alex Goh’s Fantastic Cheesecake 《情迷芝士饼》)

http://angelcookbakelove.blogspot.com/2009/11/chiffon-cheesecake.html

 
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Posted by on September 7, 2011 in Cakes, Cheese Cakes, Chiffon Cakes

 

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Japanese Cotton Cheesecake 日本棉花芝士蛋糕

Ingredients:
(A)
160g cream cheese
25g butter
120g milk (I used UHT milk)
(B)
40g flour (normal plain flour will do, I used superfine flour)
30g cornflour
(C)
4 egg yolks
(D)
4 egg whites
1/8 tsp cream of tartar
100g sugar (I cut down to 80g)
Pinch of salt

Method:

1) Grease and line the bottom of two 20cm oval pans. Wrap outside of the pans in foil. (I used a 8″ round pan, lined the bottom with baking paper and greased the side with butter.)
2) Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler. (I used a hand whisk to keep stirring until mixture became thick and smooth.)
3) Add (B) and mix until well combined. Add (C) and mix until well blended.
4) Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peak. Add it into the cheese mixture. (Do not draw circle. Fold in the egg whites from bottom to top.)
5) Pour the cheese filling onto the prepared oval pans. Bake in water bath at 160C for 40-45 mins. (I baked for 45 mins.)
6) Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.

Tips:
If you use a skewer to test the readiness of the cake, do not bake until the skewer comes out clean. The cake will be overcooked by then. For cheesecake it is ok even if there is a little bit of batter stick on the skewer.

(Source of recipe: Alex Goh’s Fantastic Cheesecake 《情迷芝士饼》)

http://angelcookbakelove.blogspot.com/2009/10/japanese-cotton-cheesecake.html

 
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Posted by on September 7, 2011 in Cakes, Cheese Cakes

 

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Golden Light Cheddar Cheesecake 烫面轻车打芝士蛋糕

{TRIED & TESTED}

Foodelicious Heaven: Saw this recipe on Cook.Bake.Love blog. Its process looks complicated but surprisingly easy when you follow the writer’s direction as you go along. The ingredients are so simple and the cheesecake turn out real good except that the top skin peels off when I inverted it, think its due to the top not brown enough. Due to my oven not able to adjust the top and bottom temperature separately, I used convection all the way for the whole 50 mins of baking. Think I should start off with 100C then 130C or slightly higher temperature for the next half of baking time to have a harder crust.

Dear hubby and my little darling love it and baby keep wanting to singing birthday song whenever she sees it!!


To achieve a more spongy cake, the writer chose to use 烫面method (flour and egg yolk were added to warm liquid) and added a whole egg to the egg yolk mixture. This method is from the Clear Water Cake. By adding whole egg to the egg yolk mixture the cake will have more volume and more springy.

Ingredients:
(A)
70g milk
2 slices cheddar cheese
25g butter
(B)
55g superfine flour
(C)
4 egg yolk
1 whole egg
½ tsp vanilla extract (optional)
(D)
4 egg white
55g castor sugar
¼ tsp cream of tartar
Method:
1) Preheat the oven to 150C (upper and lower fire), line the bottom of an 8″ round pan with parchment paper and grease the side with butter.
2) Combine (A) in a pot,keep stirring with a hand whisk while cooking over low heat till butter is melted. Remove from heat.
3) Sift in (B) while the milk mixture is still warm, mix well.
4) Set the pot over hot water to keep warm, then add (C), and mix well.
5) Whisk egg white and cream of tartar in (D) till frothy, add sugar in 2 batches, beat till soft peak.
6) Fold in 1/3 of the egg white mixture to egg yolk mixture, mix till just incorporated, then pour the batter to the remaining egg white mixture, mix till just incorporated.
7) Pour the batter into the prepared pan and bake at 150C for about 20 mins with lower fire only and switch to 130C upper and lower fire to bake for another 25 -30 mins till cooked (depends on individual oven, need to adjust the timing and temperature accordingly).
8) Invert the cake immediately after removing from the oven, unmould and cool on wire rack upside down.http://angelcookbakelove.blogspot.com/2010/08/golden-light-cheddar-cheesecake.html
 
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Posted by on September 7, 2011 in Cakes, Cheese Cakes, Tried & Tested

 

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