After watching the live streaming of Pope’s mass here in Abu Dhabi and since it’s my son eight months celebration I decided to bake cotton cheesecake.
Why cotton cheesecake? Simply because it’s light, fluffy and cotton soft just like the feeling I felt after the Pope’s mass. One more thing, it’s so delicious!
Here’s what you need:
265ml full cream milk
250g cream cheese
1/3 cup plain flour
1/3 corn flour (sift together with plain flour)
1 tsp cream of tartar
3/4 cup sugar
2 tsp vanilla
Always remember when baking cheesecake the eggs and cream cheese in room temperature.
Let’s start making the cheesecake:
Preheat oven to 350°F or 180°C. Prepare the 9” square baking tin grease it well then line the bottom and sides of pan with parchment paper.
Sift the plain flour and corn flour together, set aside. Next carefully separate the egg yolks and egg whites and refrigerate the egg whites just before whipping.
Now pour milk in a sauce pan and add the butter boil at medium heat, lower the heat add in cream cheese use hand whisk to stir until cream cheese and milk mixture become smooth. Add in the sifted plain flour and corn flour stir until it is mix well.
Lastly add in egg yolks and vanilla flavor, mix cream cheese mixture until thick and transfer to large bowl, leave to cool.
While waiting for the cream cheese mixture to cool let’s make the meringue, in a mixing bowl whisk egg whites until you see large bubbles then add cream of tartar and whisk. Add sugar in three different times and whip the egg whites each time the sugar is added sugar until soft peak form (that is the form peaks with tips stand straight when the beaters are lifted).
Use a rubber spatula to fold egg whites in three batches to the cream cheese mixture. Carefully trying not to break the fine meringue form.
Pour cream cheese mixture to a lined 9″ square cake tin and place cake tin at the lowest rack in the oven. Steam bake at preheated oven for about 1 hour and 30 minutes.
After about 45 minutes of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.
Turn the oven off after its baked. Leave the cake inside the oven for 30 minutes to cool the cake down gradually.
After 30 minutes remove the cake from the oven and cool down cheesecake in room temperature. You’ll notice that it’ll shrinks as it cools.
This cotton cheesecake is fluffy when it is just baked and still warm best served if it’s chilled overnight.