Posted: November 28, 2015 in Secret Recipe 密制菜单
Tags: , , , , , , , , ,


250g cream cheese (room temperature)
200ml milk 鮮奶
60g butter 牛油
6 large eggs (room temperature) 鷄蛋
140g sugar (Separate 2 portion) 砂糖
60g flour 低根麵粉
20g corn starch 蜀米粉
1 Tbsp lemon juice 檸檬汁

Cooking Paper 油紙
Silver Foil 石纸

  1.  Preheat the oven in 315oC with the pan (with water) big enough to hold the cake moult.
  2. Prepare 8″ Cake moult with aluminium foil outside, cooking paper inside. Brush with a little bit butter to the inner side of moult.
  3. Separate 6 eggs yolk and eggs white in to separate bowl.
  4. Ingredient 1: Rambling eggs white with sugar till look “creamy white”.
  5. Ingredient 2: Mix Cheese + Milk, then add butter + sugar + lemon juice, stir it.
  6. Then add the corn starch & flour, beating 1 minute.
  7. Continue add the eggs york and beating 1 more minute.
  8. Use sip to filter mixture.
  9. Mix the Ingredient 1 into Ingredient 2.
  10. Pour the Mixture into the cake moult. Remove the air bubble inside the mixture by gently tap the moult several time.
  11. Bake the cake in the water-bath for 1 hour and 20 minutes in a preheated 300F Oven.
  12. After the cake is done (toothpick come out clean). Leave the oven door slightly open for 30-45 mins without the water bath.
  13. Take the cake out and let it completely cool down.

Tips: Transfer the cake in to plate, and put the cake into the freeze if you find the cake too soft.

Download the checklist before shopping (Never miss): cotton_cheesecake_recipe


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