UHT fresh milk
starch - (sift together with plain flour)
I used 70g whole egg
Cream of tartar
Light boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Sift in plain flour and corn flour mix well.
Lastly add in egg yolks,one at a time. lemon juice and vanilla extract, mix cream cheese mixture till thick and transfer to large bowl, leave to cool.
In a clean mixing bowl whisk egg whites, cream of tartar till foamy Add sugar in batches and whisk to peak form (that is the form peaks with tips stand straight when the beaters are lifted).
Lower the speed of the cake mixer and gradually pour the cheese mixture into the meringue. Then stop machine and use a rubber spatula to fold the mixture well.
Pour cheese cream mixture to a lined 9″ square cake tin (9x9x3 inches) and place cake tin at the lowest rack in the oven. Steam bake (add room temp water) in preheated 150C for about 75 minutes.
Leave cake to cool then remove the cake from the pan and place it in the fridge. Chill cheesecake for about two hour or more before serving. **Cheesecake will shrink as it cools
Wrap the cake pan with aluminium foil, to prevent seepage
Store cheesecake in an airtight container and it can be chilled in the fridge for 5 days.
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