Best Ever Cotton Cheesecake
INGREDIENTS :
- 265ml Full cream milk or Low fat milk
- 85g Butter
- 250g Cheese cream (room temperature)
- 40g Plain flour
- 35g Corn flour (sift together with plain flour)
- 7 Egg yolks (large eggs)
- 2 tsp Vanilla flavor
- 7 Egg whites ( large egg )
- 3/4 tsp Cream of tartar ( i used pinch of tp / 1/8tsp )
- 125g Sugar
INSTRUCTIONS:
Grease 9" square cake pan with parchment paper base & side 2" higher set aside.
Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well. Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool. ( I shift my cream cheese mixture, so it free of lumps )
In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).
Use a rubber spatula to fold egg whites in two batches to the shifted cheese cream mixture.
Pour cheese cream mixture into the pan.
Steam bake at preheated 150C for about 1 hour 15 mins. Place cake tin at the lowest rack in the oven. *After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.
( I pre-heat my oven at 180c, preheat for 10mins without putting in the steambath tray. When the oven is ready to bake, Put a cup hot water fill in the black baking tray ready for steambath baking method and in the cake. Bake at lower rack oven at 180c for 53mins and reduce temperature to 170c for 17mins till finishing. A total time 70mins, i let my cake brown till finish without covering the top. Leave at oven door adjour for 45mins and remove from oven leave it to cool to room temperature before into the fridge. Best result to consume is to fridge for 4 hours or overnight. )
Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.
Best to chill cheesecake before serve.