ASSALAMUALAIKUM AND HI !!! :)))
Pheww... It's been a while.*Wait up, I don't think it has only been a while. It's been SO LONG, since I last updated anything here. 2010 was the year where I last posted a recipe in this blog. I thought of stopping to blog a while during my last semester (January 2011-May 2011), but what had happened was the other way around. I started working at Maxis after I finished my study, and I totally forgot about this blog of mine which was once a place where I shared all the dishes I prepared.
Despite of not being able to update the blog like I used to back then in year 2010, I'm quite touched when I got messages from peers and acquaintances asking me to update the blog and share other recipes that I've tried out. I'm so glad and happy to know that there are ppl who actually benefited from this blog and have actually tried out the recipes. Thanks a lot! :')
And here we go... I'm gonna share an awesome CAKE recipe! I guess this is my first time sharing a cake recipe in this blog :) The recipe is originally named Cotton Soft Japanese cheesecake and is meant to be enjoyed without topping, but since I am an extreme cheese lover, I did an alteration in which I added topping for the cake :D So, for those who do not favour having the topping, you might as well bake the cake only since it's gonna be so delicious on its own, and moist too!
The beautiful and cottony cake - hot from the oven! Naked without the topping yet, though :P
Ingredients :
Mixture A :
250g cream cheese (I used Kraft's Philadelphia Cheese)
50g butter (I used Buttercup)
100ml fresh milk
6 egg yolks
1 tbsp lemon juice
1/4 tsp salt
60g superfine flour (sifted)
20g corn starch
Mixture B :
130g granulated sugar
6 egg whites
4 tsp lemon juice
Topping :
250g cream cheese
1/2 tin of sweetened condensed milk
Cheddar cheese (Block) Amount? Up to liking :)
Method :
1) Melt cream cheese, butter and fresh milk using double boiler technique. When the mixture completely melts, let it cool down.
2) Mix the melted mixture with all other ingredients of Mixture A. Stir them well by just using a wooden spoon. Set aside.
3) In a separate bowl, using hand mixture, beat the white eggs well together with lemon juice until the mixture becomes frothy/ foamy. Then, add in sugar and beat well until it forms soft peaks.
4) Mix Mixture A with Mixture B and beat them SLOWLY by just using a spatula in only one direction. I repeat, SLOWWWLY. This part will determine whether your cake will turn out cottony soft or vice versa. Prepare a 9" cake pan, grease the bottom and side parts. Then, pour the batter into the cake container/springform pan.
5) Preheat oven for 10-15 minutes. Bake the batter in the preheated oven of 160 degree celcius for about 55 minutes - 1 hour. Bake using waterbath technique.
6) If you aren't sure what is waterbath technique, you can refer to the video below. Waterbath is a technique used to ensure the cheesecake doesn't crack since any types of cheesecakes has the tendency to crack if not baked properly.
7) As shown in the video, don't forget to cover at least half of the cake pan using aluminium foil! (esp. for those who are using springforms, and this is to avoid water from leaking in to the pan).
8) As for the topping, beat cream cheese and sweetened condensed milk well. Apply the mixture onto the cooled-down cake. Then, grate the cheddar cheese onto the cake thoroughly :)
9) Keep the cake in the fridge for at least 4 hours before enjoying it. Your cheese cake is all ready!
Memo : I got the cake recipe from a friend of mine, Kak Nor Kartina. Thank you so much Kak Nor! Thanks to my sister Yanty too for the awesome topping recipe ;)
Tips : If you want more cheese, what you can do is after the cake has cooled down, slice the cake into halves and spread the topping mixture (without grated cheddar cheese) in between before combining the halves back ;)
LET'S DO THE BAKINGGGG ;)
Thanks for reading ya!
