Dear Earthlings (and disguised Spacelings),
Calling for all cheese cake lovers, this recipe is a must for you! Always when it comes to cheese cake, we can only imagine the overly rich cheesy taste in it that sometimes we feel like errr, throwing up only after eating two slices. No?
Fret not, people! As recalled by Sprinkle Bakes, this cheesecake is a textural masterpiece. Like the name indicates, it is light and cottony and its sponginess will
have you tearing it apart with your bare hands just to examine the
beautiful interior. It's a sponge cake-slash-cheesecake hybrid. A
beautiful thing.
When I first tasted this cake (baked by Yong the-eldest-sis), I was reacting like a baby who just had her food put into her mouth for the first time. I was stunned with its delicate texture which made it different from any other cakes. Turns out this cake has been on top of my favorite list to bake now.
But behold, for this type of cakes (or should I say, anything that involves meringue) is always a bit tricky. Two major issues often said are side shrinking and top cracking. However I did some research and found out lots of tip and tricks provided by successful bakers. So I simply combine them below for your easier reference.
Do remember to follow every details on each step. Original recipe is by Alex Goh's Fantastic Cheesecake with slight modifications adapted. Good luck!
But behold, for this type of cakes (or should I say, anything that involves meringue) is always a bit tricky. Two major issues often said are side shrinking and top cracking. However I did some research and found out lots of tip and tricks provided by successful bakers. So I simply combine them below for your easier reference.
Do remember to follow every details on each step. Original recipe is by Alex Goh's Fantastic Cheesecake with slight modifications adapted. Good luck!
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| 'Courtesy of SprinkleBakes.com' |
Kek Keju Kapas
(Cotton Soft Cheese Cake)
What You'll Need:
(A)
120ml milk / 60ml milk & 60ml whipping cream
160gm cream cheese - softened at room temperature
25gm butter - softened at room temperature
(B)
4 egg whites
1/8 tsp cream of tartar
100gm caster sugar
1/8 tsp cream of tartar
100gm caster sugar
(C)
4 egg yolks
40gm superfine flour
30gm corn flour
Pinch of salt
1/2 lemon zest
Now Let's Get Baking:
1. Preheat oven to 150C (302F). Grease and line the bottom of the pan. Best to use 8 inches spring-form pan.
2. Using a large bowl, pour in milk. Place the bowl over simmering water. Add cream cheese and stir occasionally until completely dissolved and the mixture turns smooth. Stir in butter until dissolved. Remove from heat.
3. Let it cools down a bit before sieving the cream cheese batter using a wire mesh sieve. Add in the egg yolks and combine well. Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.
4. Combine superfine flour, corn flour and salt. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.
5. Place egg whites in a large clean bowl. Make sure there’s no oil or water in the bowl at all. Using an electric mixer, beat the egg whites for 3 minutes at high speed then add cream of tartar and blend again. Pour sugar in the egg whites and blend everything at low speed until stiff peaks form (meringue).
6. Divide and pour the cheese mixture into meringue in 3-4 times, fold delicately until well combined. Cheese mixture is to be mixed into the meringue, not the other way round to avoid lumps and improper mixed meringue.
7. Pour the mixture into the baking pan. Put boiling waters into four ramekins or tart molds and place them below the baking rack at four corners. Bake the cake at the lowest rack in the oven, use top and bottom fire setting for about 50 minutes or until set and golden brown.
8. Slightly open your oven door during the last 10 minutes of baking time so that the cake can shrink slowly before you take it out from the oven. Test with a needle or skewer that comes out clean. Leave the cake in the oven with door ajar for another 10 minutes before taking it out.
9. Remove pan from oven. Let it stands until cake pulls away from the sides of the pan before removing the spring-form ring. Let it cools completely on a wire rack. Chill in a fridge for about 3 hours.
Baked with much loves, people!
