Thursday, 25 June 2015

Yen's Cotton Cheesecake...

  • 250g cream cheese
  • 200 ml milk
Simmer until you get a smooth texture. Add in:
  • 100 g butter
Mix them well and remove the pot from the stove. Leave the pot to cool. My kitchen is air-conditioned so it's not that difficult to cool it down. While waiting for the mixture to cool, waste no time to do this next ...
  • 6 egg yolks
  • 1 tbsp lemon juice
Mix them well... that's not the end of the story...
  • 20g corn flour
  • 50g super fine flour *cake flour*
Mix and sieve them into those egg yolks with lemon juice. It will be kinda gooey... then you can stir them into the cream cheese mixture that has cooled down... You're still not done yet... Every good thing takes time to form...
  • 6 egg whites
Beat till peaks form. It's suppose to turn out to be as smooth and white as when you are beating whip cream. When two peaks have nicely formed, add these....
  • 1/4 tsp cream of tartar
  • 140 g caster sugar
Fold into the mixture. Steam-bake for an hour at 160-degree Celsius. When you have master this, you will not be craving for any other cheesecake... and you definitely do not have to queue up at any shop to get a cotton cheesecake. The texture will send you to the moon and back for the second slice...

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