One bite, then you will fall in love with this super fluffy, cotton cheesecake has been my favourite for almost 20 years. Many recipes ask to refrigerate the cheesecake 1 to 4 hours. but I didn't chill it, allow to cool at least 15 minutes, and use a sharp knife to cut and serve the cheese cake along with a cup of hot coffee and enjoy.
Ingredients A:
360g cream cheese
150ml whole milk
3 tbsp sugar
4 egg yolks
4 tbsp cake flour
2 tbsp corn flour
Ingredients B:
4 egg whites
8 tbsp sugar
Ingredients C:
farm house mature cheddar
- for cake decorations
You will need 8-inch (20cm) round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.
Method:
1) Melting cream cheese in double boiler, add the milk and sugar, stir until well blended. slowly adding the egg yolks and mixing thoroughly.
2) Add in sifted cake flour and corn flour, and beat well.
3) Whisk egg whites and add the sugar a bit at a time in another bowl until to a beautiful thick and fluffy. then,add the egg yolk mixtures and gently mix well.bang it on the work surface a few times to expel any large air pockets.
4) Pour the cake batter into 8 inch cheese cake mould and place them in a large baking tin. Add enough hot water in the tin and get ready for water bath.
5) Heating up and down the oven, or just put the pan on the middle rack and bake 8-inch cheesecake in a water bath for 1 hours 30 minutes or until set and golden brown at 150 degrees c. Everyone oven is different, understanding the way cake bakes will help you adjust your oven's setting to best effect.
6) Once cooked, leave to cool at least 15 minutes, remove from the oven, Sprinkle shredded cheddar cheese on top. Serve or chill in a fridge overnight. Use a sharp and hot knife to cut the cake and present individual plated.
Helpful Tips:
1) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking.
2) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone.
3) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.
4) Beat the egg whites about 3-5 minutes at middle speed, until, firm and nearly stiff peaks. Beating egg whites is a very important process, It will help your cakes rise with perfectly.
5) Do not overbeat the egg whites, it will cause cake shrinks after baking.
6) Do not over mix the cake batter, must be less than 25 times to prevert cake shrinks excessively around the edges.
7) Be careful not to over fold, because you will inevitably deflate the batter, causing it to not rise properly in the oven. Fold just until combined, then call it quits.
8) Store in covered containers in the fridge and consumed within 2 days.
9) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
10) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
11) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
12) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer. Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
13) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
Recipe Source: Josephine's Recipes
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