Sunday, November 16, 2014

Lime cotton cheesecake

I really don't know if I should call this ogura cake or cotton cheesecake.

If you look at the ingredients, it's the ratios of eggs, fat, liquid and flour of the ogura cakes I've been using lately. Now compare against a cotton cheesecake recipe, you'll probably see similar ratios too, maybe with a mix-in of corn starch, and a wee bit more fat!

It tastes the same. Not kidding. Same texture too.

Lime cotton cheesecake (recipe adapted from bisouatoi and kimmycookingpleasures)
250g cream cheese
120ml milk
45g butter
6 egg yolks
zest of 1 small lime
1 tbsp lime juice
1 tbsp rum
65g cake flour, sifted
6 egg whites
120g caster sugar
1/4 tsp cream of tartar

1. Place a baking tray filled with water in the lowest rack and set the oven  to 180C,

2. Put cream cheese, milk and butter in a oven-proof bowl over a pot of simmering water. Whisk mixture till melted and smooth, and remove from heat. Leave to cool for about 5 minutes.

3. Add egg yolks, lime zest and juice, and rum. Mix till combined.

4. Fold in the sifted cake flour.

5. In a clean bowl, beat egg whites till foamy. Add in cream of tartar. Then mix in the sugar bit by bit. Continue beating the egg whites till thick and glossy, and stiff peaks form, around 4 minutes.

5. Fold 1/3 of the meringue into the cake mixture till well mixed. Then gently fold the rest in till combined.

6. Line the bottom of an 8-inch round or 9-inch square baking tin with grease paper. No need to grease the sides. Pour cake mixture into baking tin and give it a good tap against the counter to remove air bubbles.

7. Turn down oven to 150C, place baking tin on the 2nd lowest rack and bake for about 1 hour 15 mins (75mins), till the top is nicely browned and the skewer comes out clean.

8. Remove cake tin from oven and give it a tap against the counter. Invert cake and leave to cool. Once cooled, release cake by gently pulling the cake from the sides with your hands, or with the help of a knife. It should be removed quite easily.

As you can see, I finally decided on cotton cheesecake. The use of butter skewed it in its favor. I just hope nobody comes after me for messing up their recipes. I have put link-backs if that helps. ^^

Anyway, a rose by any other name would smell as sweet. ^^


Mel said...

Looks lovely and delicious. I would called this cheesecake as cream cheese is huge ingredients here. You are getting good at ogura and cheesecake. I done a cheesecake the other day but wasnt really done well. I should try baking a small 6" cake. Shall try half recipe of yr recipe

hui said...

ya hor.. there's a lot of cream cheese in there. well, i just noticed the butter.. haha! you can try with lemon or orange.. lime can be a little sharp for some. ^^