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Cotton Cheesecake

 
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Mon May 22, 2006 11:05 am    Post subject: Cotton Cheesecake Reply with quote

Ingredients:
230g cream cheese
50g butter
130g UHT milk
6 egg yolks
1 Tbsp lemon juice

To sieve together:
40g superfine flour
40g corn flour

Meringue:
6 egg whites
1/2 tsp cream of tartar
120g caster sugar

Line a 7 inch square tin. Then line aluminum foil outside the tin to prevent water seeping in.
Double boil butter, cream cheese and milk and stir till no lumps.
Switch off fire and add in egg yolks and lemon juice together to mix well.
Fold in the flours to mix well. Leave aside.
Whisk egg whites till slightly foamy and then add in cream of tartar. Continue to whisk and slowly add in the sugar. The meringue is done when the bowl; upside down still holds the meringue. Do not over beat.
Scoop out a ladle of whites to the cheese mixture to mix and smoothen it.
Then pour the cheese mixture back to mix with the remaining meringue.
Bake at 140C for 90 mins or done.
Remove the cheesecake immediately and leave to cool thoroughly before putting in the fridge.
You may increase the sugar to your taste.



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branl33
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Joined: 26 Feb 2006
Posts: 8

PostPosted: Mon May 22, 2006 11:56 am    Post subject: Reply with quote

Hi Lynda,

That's a fantastic looking cake Very Happy This will be next on my to-do list. Some questions though:
(1) Did you use a very deep square tin in order to acheive that incredulous height? :shock:
(2) Can I use those dark surface pan (you know, the type that does not requires any lining/greasing... my mind doesn't seems to be working right now, I just can't recall the exact name of the material... :cry: ) instead of the usual aluminium baking pan?
(3) You mentioned that we have to "line aluminum foil outside the tin to prevent water seeping in.", does that means we have to put it in a water tray and bake?
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Mon May 22, 2006 3:28 pm    Post subject: Reply with quote

branl33 wrote:
Hi Lynda,

That's a fantastic looking cake Very Happy This will be next on my to-do list. Some questions though:
(1) Did you use a very deep square tin in order to acheive that incredulous height? :shock:
The height is 3 1/2 inches.
(2) Can I use those dark surface pan (you know, the type that does not requires any lining/greasing... my mind doesn't seems to be working right now, I just can't recall the exact name of the material... :cry: ) instead of the usual aluminium baking pan? I am sorry I have no idea at all. Perhaps other sifus could help?
(3) You mentioned that we have to "line aluminum foil outside the tin to prevent water seeping in.", does that means we have to put it in a water tray and bake? Yes you are right. This method is water bath. Another word is baine marie.
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Chin
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Joined: 27 Mar 2006
Posts: 6

PostPosted: Thu May 25, 2006 9:08 am    Post subject: Reply with quote

Hi,

May i know 130g UHT milk = ?ml

Do u weight the UHT milk? Embarassed
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Thu May 25, 2006 4:01 pm    Post subject: Reply with quote

Yes I use a digital scale to weigh my ingredients including the milk.
Please refer to http://www.kitchencapers.net/phpbb/viewtopic.php?t=615
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Chin
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Joined: 27 Mar 2006
Posts: 6

PostPosted: Thu May 25, 2006 5:04 pm    Post subject: Reply with quote

Thank you Lynda, I am going to tried it over the weekend.
The previous time I tried the Japanese Cheesecake, I fail badly. Hope this time will be slight better. island
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Lynda
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Joined: 18 May 2005
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Location: Malaysia

PostPosted: Fri May 26, 2006 10:02 am    Post subject: Reply with quote

You are most welcome, Chin.

Pls do not tweak the recipe and do post your pics here.

Happy Baking. Very Happy
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zermatt-gal
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Joined: 24 Jul 2004
Posts: 91

PostPosted: Fri May 26, 2006 10:11 am    Post subject: cake Reply with quote

Hi, the cake looks very well done, no shrinkage? I tried cotton cheesecake before. Just removed from oven, the height is beautiful, after some time, it shrinks to 2/3 original height. Does you cake shrinks after done? Will try this during the holiday. Thanks for the recipe.
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Fri May 26, 2006 10:20 am    Post subject: Re: cake Reply with quote

zermatt-gal wrote:
Hi, the cake looks very well done, no shrinkage? I tried cotton cheesecake before. Just removed from oven, the height is beautiful, after some time, it shrinks to 2/3 original height. Does you cake shrinks after done? Will try this during the holiday. Thanks for the recipe.


This cake did very slightly shrink. The pic here was taken after it was cooled down roughly 30 mins so you can't see much difference.

I have this shrinkage experiece before. Wink
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thila19
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Joined: 30 Mar 2006
Posts: 18
Location: tustin,CA

PostPosted: Sat May 27, 2006 7:48 am    Post subject: Reply with quote

try this cake few days ago ...tastegood ...everybody loves it .thanks for sharign the recipe :lol:
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Sat May 27, 2006 4:10 pm    Post subject: Reply with quote

Happy to know that, thila19 and you are most welcome Very Happy
Btw, any pics to show?
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peony
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Joined: 04 Feb 2006
Posts: 52
Location: Singapore

PostPosted: Sat May 27, 2006 9:19 pm    Post subject: Reply with quote

Lynda , you wrote

"Remove the cheesecake immediately and leave to cool thoroughly before putting in the fridge."

do I remove the cake from the tin or leave it inside tin to cool ? Need to turn cake upside down to cool ?
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peony
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Lynda
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Location: Malaysia

PostPosted: Sun May 28, 2006 4:22 pm    Post subject: Reply with quote

peony wrote:
Lynda , you wrote

"Remove the cheesecake immediately and leave to cool thoroughly before putting in the fridge."

do I remove the cake from the tin or leave it inside tin to cool ? Need to turn cake upside down to cool ?


Peony: Remove the cake from the tin to cool on a wired rack.

Do not turn the cake upside down to cool.
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Chin
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Joined: 27 Mar 2006
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PostPosted: Sun Jun 04, 2006 7:16 pm    Post subject: Reply with quote

Hi Lynda,

Finally tried out the recipe, it look very nice and it did not shrink.
It very soft. I have difficulty cutting the cake. It stick to the knife, ended up every slice is uneven... Embarassed
But will try it again. Thanks for sharing the recipe.
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peony
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Joined: 04 Feb 2006
Posts: 52
Location: Singapore

PostPosted: Sun Jun 04, 2006 8:03 pm    Post subject: Reply with quote

thanks Lynda for your reply.
sorry take so long to get back here...
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Lynda
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Joined: 18 May 2005
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Location: Malaysia

PostPosted: Mon Jun 05, 2006 1:46 pm    Post subject: Reply with quote

Chin wrote:
Hi Lynda,

Finally tried out the recipe, it look very nice and it did not shrink.
It very soft. I have difficulty cutting the cake. It stick to the knife, ended up every slice is uneven... Embarassed
But will try it again. Thanks for sharing the recipe.


Glad you did it and are happy with the result too. Very Happy

peony wrote:
thanks Lynda for your reply.
sorry take so long to get back here...


It's okay, Peony. Wink
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Candy_Floss84
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Joined: 04 Jun 2006
Posts: 27
Location: Australia, Tasmania

PostPosted: Mon Jun 05, 2006 3:04 pm    Post subject: Reply with quote

hi Lynda...what if I don't have superfine flour? what is the difference between superfine flour, cake flour and normal self raising flour? thanks!!
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Tue Jun 06, 2006 12:59 pm    Post subject: Reply with quote

Candy_Floss84 wrote:
hi Lynda...what if I don't have superfine flour? what is the difference between superfine flour, cake flour and normal self raising flour? thanks!!


You may use cake flour if you do not have superfine flour, Candy.
These are taken from a friend who posted at another forum. Hope you find it useful as I do.

Cake flour has 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.

Self-Rising flour has 8-9% protein and contains flour plus baking powder and salt.
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Candy_Floss84
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Location: Australia, Tasmania

PostPosted: Tue Jun 06, 2006 4:42 pm    Post subject: Reply with quote

Thank you Lynda!!! i'll try baking it with cake flour then! Wink Wink
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