Another easy recipe to use up egg white.
Egg white biscotti (adapted from QL Kitchen)
- 265 grams egg white
- 100 grams castor sugar
- large pinch of salt
- 4 tbsp organic clover honey
- 320 grams all-purpose flour
- 250 grams whole almonds
- Prepare 2 baking sheets lined with parchment paper. Preheat oven to 170 C.
- Whisk egg white and castor sugar until stiff peaks.
- Add in honey and salt and whisk until combined.
- Sift in flour and fold in until combined.
- Add in almonds and fold in until combined.
- Scrape half of the mixture onto each of the prepared baking sheets and shape into a flattened log.
- Bake for 30 minutes or until golden brown. Let cool for 10 minutes before slicing into 1/2 cm thickness.
- Reduce oven temperature to 150 C. Bake for another 15-20 minutes until crisp.
- Let cool completely before storing in airtight container.
For variation, you can coat the biscotti in vanilla sugar before baking for the second time.
This is an absolutely divine, sinful and super rich sour cream topped cheesecake. It is also very easy to make. Such brilliance can only be from Ms. Nigella Lawson.
London Cheesecake (adapted from Nigella)
- 250 grams digestive biscuits
- 1 tbsp dark sugar (I used black sugar from Japan)
- 100 grams unsalted butter, melted
- 750 grams cream cheese, softened and cut into cubes
- 180 grams castor sugar
- 4 eggs
- 4 egg yolks
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- 1/4 tsp salt
- 200 grams light sour cream
- 1 1/2 tbsp castor sugar
- 1 tsp vanilla extract
- Line the bottom of a 8 inch spring-form round pan with parchment paper and double-wrap the outside of the pan with heavy duty aluminium foil. Prepare a 10 inch round pan or a roasting tin for water bath.
- Place biscuits in a ziploc bag and seal well. Using a pestle or a rolling pin, grind the biscuits until consistency is fine. Add in sugar and melted butter and mix until well combined.
- Pour biscuits mixture into prepared pan and using a shot glass or a spoon, flatten the biscuit mixture into the base until tightly packed. Place in the fridge to chill for at least 10 minutes.
- Start boiling some water for water bath use. Preheat oven to 180 C. (I recommend 170 C)
- Lightly whisk eggs and egg yolks together.
- Mix cream cheese, sugar and salt until well combined. Add in eggs in a few additions, mixing well after each addition.
- Add in vanilla extract and lemon juice. Mix well.
- Pour cream cheese batter into prepared biscuit base and smooth out the surface. Rap on table a few times to get rid of large air bubbles in the batter.
- Place into 10 inch round pan or roasting tin and carefully pour hot water until about halfway up the height of the 8 inch pan.
- Bake for 50 minutes on lowest rack.
- Mix all the ingredients of the topping until well combined. Pour over the top of the cheesecake. Bake for another 10 minutes.
- Carefully remove pan from the oven and let cheesecake cool completely before chilling for at least 4 hours.
I did not use a mixer but instead used a wooden spoon to mix everything together. This type of cheesecake does not require heavy mixing. In fact if one should over-beat the mixture, it may cause too much air to get in the batter and result in a cracked cheesecake. The temperature of the oven also plays a crucial part. If it is too hot, the top of the cheesecake cooks first, forming a skin that may burst open later. That said, the topping will cover any defects. Ultimately, regardless of the outlook, the taste will still be as fantastic.
My first attempt at drawing cartoon on a cake. Yes, that is a bear.
The happy part is, everyone whom I asked realised it is a bear. Haha. That means my drawing isn’t as bad as I thought.
This is another “yolk-less” cheesecake, this time made with 3 different types of cheese, just to try out the taste. Quite inspired by the bake cheese tart I ate in Hong Kong. That tart was saltier, had a stronger cheese taste and was more gooey in texture, though after refrigeration the texture did turn slightly harder. I’ll try making that tart someday.
3 cheese cotton cheesecake
- 30 grams cake flour
- 10 grams corn starch
- 1/4 tsp salt
- 200 grams heavy whipping cream
- 125 grams cream cheese
- 3 slices cheddar cheese
- 15 grams parmesan cheese
- 30 grams caster sugar
- 3 tbsp sweetened condensed milk
- 30 grams unsalted butter
- 1 – 2 tbsp lemon juice (add 2 tbsp if you like a tangier taste)
- 1 tsp vanilla bean paste
- 200 grams egg white
- 1/4 tsp cream of tartar
- 30 grams caster sugar
- Grease the sides and line the bottom of a 7 inch round pan. Do not use the type with removable bottom. Prepare a 10 inch round pan to use for water bath for the cake.
- Preheat oven to 200 C. Start boiling water for use for the water bath.
- Sift cake flour, corn starch and salt in a bowl. Set aside.
- Whisk heavy whipping cream into stiff peaks. Set aside in the fridge.
- Melt the 3 types of cheese over a hot water bath. Whisk to smoothen.
- Add in caster sugar and whisk to combine.
- Remove from heat, add in unsalted butter and whisk to combine.
- Add in lemon juice and vanilla bean paste. Whisk to combine.
- Add in sifted dry ingredients. Whisk gently to combine.
- Gently fold in whipping cream until well combined.
- Whisk egg white until frothy. Add in cream of tartar and whisk until bubbles become smaller.
- Gradually add in sugar and whisk until just before soft peaks.
- Fold in meringue to the cream mixture 1/3 at at time.
- Scoop out about 2 tbsp of mixture. Sift in cocoa powder and mix well to combine. Scrape into a small disposable piping bag.
- Pour the rest of the mixture into prepared pan and rap a few times on the counter top to get rid of large bubbles. Place pan into the 10 inch round pan.
- Snip a tiny bit off the end of the piping bag and carefully pipe whatever design or cartoon you want.
- Carefully pour hot water into the 10 inch pan until it reaches about halfway of the height of the 7 inch pan.
- Bake on the lowest rack in the oven for 18 minutes.
- Lower temperature to 160 C and bake for another 12 minutes.
- Turn off the oven and leave cake in the oven for 30 minutes.
- Open the door of the oven slightly for 10 minutes.
- Remove cake and jiggle pan to loosen cake.
- Turn cake over onto a plate lined with grease proof paper. Place another plate over the bottom of the cake and turn over carefully. Remove the parchment paper.
- Chill the cake in the fridge for at least 4 hours before serving.
This cheesecake got the thumbs up from my friends here at work. The taste is smooth and salty sweet with a light airy texture. I’m using aged egg white so it is dry and slightly grainy when I whipped it up. This possibly caused the more crumbly texture in the cake.
This cake does not taste as rich as the egg white cotton vanilla cheesecake I made a few weeks back, because of the addition of cheddar and parmesan cheese.
Using the method above, the cake didn’t crack, though it did rise about 1 1/2 inches above the rim of the pan. It came out somewhat lop-sided too, possibly because of a large pocket of air in the batter. By the 13th minute of baking, the top had already browned a lot. I had to cover with an aluminium foil, otherwise the cartoon design would not be seen.