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
- 2 tsp cocoa powder
- 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. 🙂