Recipe adapted from Fiona Lau, the founder of FB group - Baking's Corner.
A bigger cheese cake that I made. It was all zapped up by the next day!
And a more creative one! :)
Some that I made for orders :)
Ingredients:
*This recipe yields a 4" round small cake, so double the ingredients if you plan to make an 6" cake (why not 8"? This is because the cake is make up of more liquid instead of flour, hence for a 8", you'll need to triple the quantity!)
100g Cream cheese (Philadelphia cheese block works best!)
64 g Fresh Milk
23g Unsalted butter
2 egg yolks
2 egg white
40g Sugar
1/8 tsp cream of tartar
Pinch of salt
13g cake flour
7g corn starch
Method
*This recipe adapts the water-bath method
- Grease and line the bottom and sides of the baking pan with greaseproof baking paper or parchment paper (recommended to use a removable based tin, for easy removing later on). Wrap the base of your cake tin with aluminium foil, to prevent seepage.
- Melt cream cheese, butter and milk over a double boiler. If there are small lumps, use a hand whisk to beat to a smooth paste. Cool the mixture.
- Fold in the flour, the cornflour, egg yolks and mix well.
- Whisk egg whites with cream of tartar & salt until foamy. Add in the sugar and whisk until soft peaks form.
- Preheat oven at 150C.
- Add the egg whites to the cheese mixture to and fold well.
- Pour the batter into the baking tin, and put this tin into another bigger size baking tin. Tap the tin lightly to release air bubbles.
- Drawing: after pouring the batter into the baking tin, do not scrape off the balanced batter from the mixing bowl. Instead, add in around 1 tsp of cocoa powder and mix well. Then transfer it to piping bag and pipe desired drawing on the batter in the baking tin. This step is optional if you do not plan to draw on the cake.
- Add hot water in the tin (without batter).
- Send to bake for about 60-70min or until the top turn golden brown.
- When the cake is baked, leave it to cool in oven with door ajar, about 30mins, as sudden changes in temperature may cause the cake to cool too quickly and collapse.
Hello, i really want to try this recipe, but i dont have cream of tartar. Is it possible to omit using it? Thanks!
ReplyDeleteYou'll have to replace with 1tsp lemon juice then. We need the acid to stabalise the meringue...
ReplyDeleteDo you know if this can be bake using air fryer? I don't have an oven now.
ReplyDeleteSorry but i don't think so as we need to apply waterbath method to bake the cake.
DeleteHi Baking mom, can this recipe use in air fryer?
ReplyDeleteSorry but i don't think so as we need to apply waterbath method to bake the cake.
DeleteCan i know when and how should i make the drawing?
ReplyDeleteSee #8.
ReplyDeleteIs it ok to use a springform pan?
ReplyDeleteThank you
Yes, ok. But remember to wrap the base well with aluminium foil to prevent water seepage as you need to apply waterbath method.
DeleteOppss sorry.. i thinks cannot (its using a water bath method)
ReplyDeleteYou can. You just need to wrap the base with aluminium foil.
Deletecan i replace cake flour with all purpose flour?
ReplyDeleteYes you can but i feel that cake flour gives a better texture.
DeleteHI baking mom, is there anything I can replace corn starch with? thanks
ReplyDeleteIt can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules.
Deletewhat do you mean by wrapping the base with aluminium foil? I'm really excited to bake this cake!
ReplyDeleteI'm using a removable base baking tin and the cake needs to be bake by waterbath method, so i wrapped the base of the tin with foil to prevent water seepage :) basically, use the foil to wrap the exterior of the baking tin to prevent water seeping into the tin!
DeleteThanks, i will try it out. Hopefully the cake wont sink when i open the oven door. Anyway, i came across your other cheesecake, the one that uses condensed milk http://bakingmom80.blogspot.sg/2015/08/condensed-milk-cheese-cake.html?showComment=1442418050410&m=1, which one do you think is better texture-wise and taste-wise? I want to give that recipe a try, but i want to get this one perfect first :)
DeleteComparing with this JCC, the condensed milk cc has a firmer texture but much like taste (it tatste morenlike light cheese cake).
DeleteHello ! Is corn flour the same as corn starch? I cant find any corn starch in ntuc :/
ReplyDeleteYes, same :)
DeleteHi there. I tried to bake this cake 2x, and both times the cake turned out a little soggy. Is it supposed to be like that? The problem is that when i take the cake out from oven, i always find water inside my foil, which means water seeped to my cake. The 2nd time i double wrap it, and still the same. I think it is because of the steam inside the oven condense and enter the baking tin. Does it happen to you? Thanks for the feed back. I just need asurance that i do this properly.
ReplyDeleteYou are correct, wet base is usually cause by either water seepage or condensation from the heat. Next round, when the cake is done, you can try to remove the tray of water (with the cake still in the oven). You'll have o life the cake tin up, and quickly taking away the tray of water, then leave the oven door slightly ajar to cool the cake.
DeleteHi! May i confirm if the amount of cake flour is 13g for the 4in cake? I was checking out othet recipes and their flour quantity seems to be higher at abt 30plus grams for the same size.
ReplyDeleteYes, confirmed.
DeleteHi! May i confirm if the amount of cake flour is 13g for a 4in cake? I was checking out other recipes and their flour quantity seems to be higher at about 30plus grams for the same size.
ReplyDeleteCan i bake it without using spring foam tin and also bake it without water bath method?
ReplyDeletedo i need to on oven fan during baking?
You can use a normal baking tin but definately has to apply the waterbath method. I'm using a conventional oven so i only have selection for the temperature. But usually, it should be fan mode.
DeleteHi can I use apple cider vinegar to replace cream of tartar? 1tsp same as if use lemon juice? TQ
ReplyDeleteI have not try using ACV as a replacement, but i reckon you can since both are acidic base. And yes, can replace with 1tsp lemon juice.
DeleteCan i know why my top of cake cracked? Is it notmal?
ReplyDeleteThe cake top should be smooth with no cracks. Either you overbeat your meringue or have deflated the meringue during folding. Probably also oven too hot. Each oven is different, do you have an oven thermometer to measure the actual temp?
DeleteMaybe I deflated it during folding. But I tried twice same thing happen. And no, I don't have a thermometer :( . Oh, nevermind it taste great though. Anyway, I posted this recipe in my blog. Hope you don't mind! I did give you credits at the end of my post :)
DeleteSure :)
DeleteHi! I tried the cake but i double the recipe and used an 8in pan cos it is like soo much! Am i supposed to split the batter into a few tins? Also the cake is fluffy but a bit moist on the inside. Is it supposed to be like that? Im using the cake tin without removable bottom.
ReplyDeleteWhen i doubled the ingredients, it is only enough for me to make a tall 7". Using a 8" tin should give u a nice cake but maybe not very high in height. Did your cake top wrinkled after cooling? If yes, then it is underbaked. And yes, it will be a teeny bit moist inside but it should not stick to your knife when u slice. The cake texture will becomes more firm up after chilling in the fridge.
DeleteHi baking mom
ReplyDeleteMay I know the baking time in your recipe is for 4 or 8" pan size ? How long should I bake if my pan is 6"?
Thank you.
As mentioned in the recipe, this is for 4". For 6", bake at 150C for 70min.
DeleteMy bottom of cake still very soft and wet after bake for 60 minutes in a 4" spring foam tin.. just to check is it underbake?
ReplyDeleteSounds to me the water had seep in during the waterbath. The cake is meant to be very soft. It will firm up after chilling in fridge.
DeleteI shall cover the bottom of the pan with few more layers of aluminum foil and try..
Delete