Cotton Cheese Cake

Cotton Cheese Cake

6" round pan

Ingredients:
100g cream cheese( room temperature)
20g unsalted butter
15g Caster sugar
85g milk
2 egg yolk
10g Corn Starch
25g Cake flour

2 egg whites
1/2t  lemon juice
40g caster sugar
Method:

1. Preheat the oven to 180°C (356°F) (Top and bottom heat, no fan force)
2. Whisk cream cheese, butter, caster sugar and milk till smooth over a warm water bath.
3. Remove from the heat, add yolks and whisk
4. Sift flour and fold into mixture.
5. Whisk whites at low speed till foamy add in lemon juice and beat at high speed till      

    bubbles become very small but still visible.
6. Gradually add sugar and beat till just before soft peaks.
7. Fold whites into batter 1/3 at a time.
8. Pour into cake pan and tap the pan on the counter to release air bubbles
9. Bake on the bottommost rack in a preheated 185 degree C oven (top and bottom heat, no     fan force) for 15min, lower to 120 degree C for 35-40 mins and turn off the oven and     

    leave cake in the closed oven for 30mins. Open the door of the oven slightly at the end of     the baking for 10mins for cake to cool.

Rasberries Cheesecake

Rasberry Cheesecake

7 inch

Ingredients:

Base:

Digestive biscuits     80g

Melted butter            40g

Method:

1. Crushed the digestive biscuits pour in the melted butter.
2. Combine well and put it in the mold, press it with a spoon.
3. Put the mold in the refrigerator.

Main:

Sugar                       35g

Whipping cream      125g

Gelatin                     8g

Water                       15ml

Rasberry paste        80g

Cream cheese         125g

Method:

1. Mix the gelatin with cool water, then double boil it until melted.
2. Whisk the cream cheese above the warm water (temperature between 35 – 40 degrees) until thick and smooth.
3. In another bowl, whipped the whipping cream and sugar until soft peak.
4. Pour the whipped cream into the cream cheese paste and combine well.
5. Add in the melted gelatin into the batter.
6. Then add in the rasberry paste.
7. Mix well and pour into the mold with the base.
8. Put it into the refrigerator until the cheese paste solidify.

Topping:

Rasberry paste       1tbsp

Cold water              100g

Gelatin                    2.5g

Method:

1. Put the rasberry paste into a bowl.
2. Add the cold water and stir well.
3. Mix the gelatin with cool water, then double boil it until melted.
4. Pour the melted gelatin into the rasberry mixture and mix well.
5. Put the fresh rasberries on the surface.
6. Pour the mixture on the solidify cream cheese surface. 

Light New York Cheesecake

Recipe adapted from Baking Mom

Light New York Cheesecake

*5" round cake

Ingredients(A)

100g digestive biscuits - crushed (I used 80g)

70g melted butter (i used 40g) 

(B)

250g cream cheese - soften at room temperature

75g sugar

2 eggs

15g corn flour - sieved

10ml lemon juice

80ml milk

Intructions
*Prep tin for waterbath

*Use removable base tin

1. Mix (A) ingredients together, and press the mixture into a tin. Set it aside in the refrigerator.
2. Preheat oven to 160C.
3. Beat cream cheese and sugar until pale and smooth.
4. Add in 1 egg at a time and mix well after each addition.
5. Add in the corn flour and mix well. Add in the lemon juice & milk gradually, mix well. Tap on table top few times to release air bubbles.
6. Remove tin from fridge, grease the side lightly with butter.
7. Wrap the cake tin with the foil.
8. Pour the cheese mixture into your prepared mould from a high height, say about 30cm (this helps to release air bubbles in the batter) and bake via waterbath method for about 45min, then another 15-20min at 150C.
9. Once done, leave it to cool in the oven for about 30 mins, with the oven door slightly ajar.  Then leave it to cool it in room temperature for another 30mins. Lastly, leave it to chill in the fridge for at least 4 hours (mine stay in the fridge overnight).

Double Chocolate Cheesecake

Recipe adapted from Titli Double chocolate marbles cheesecake 8" Cake tin Ingredients:    For the base 180 g (6 oz) Digestive biscuits, ginger biscuits, Graham crackers, Hobnobs, Oreos… 75 g (2½ oz) butter    For the cheesecake 300 g (10 oz) cream cheese 200 ml (7 fl oz) cream (whipping cream, heavy cream, fromage blanc, fromage frais or crème fraiche) 100 g (3½ oz) milk chocolate 50 g (2 oz) dark chocolate 2 tbsp caster sugar

Instructions

1. Place the biscuits in a polythene bag and crush them to bits with something heavy.
2. To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits.
3. Grease a 20 cm (8”) loose-bottomed cake tin (or a flan dish) with butter. Pour the base mixture into the tin and press it flat and even.
4. Put the cream cheese into a bowl and break it up with a fork or whisk. If you are using whipping cream whip it in a separate bowl until it is stiff, otherwise use the thick cream straight from the tub. Gently whisk together the cheese, cream and sugar until smooth.
5. Melt the milk chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted add it into the cheese mixture and mix it through.
6. Pour the mixture over the cake base and spread evenly.
7. Melt the dark chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted pour it onto the cheesecake. Use a skewer or cocktail stick or spoon handle to swirl the dark chocolate into the cheesecake (I add in the chocolate ganache).
8. Place the cake in the ‘fridge until it sets – anywhere from 2 to 24 hours.
9. Remove the cake from the tin and decorate with a few chocolate flakes.