This has been on my to-do list for more than a year now. I bought a 2 kg pack of cream cheese for 3 oreo cheesecake which were orders and I had about 300 G of cream cheese left. Obviously I wouldn’t want to make more oreo cheesecake so I baked this instead. I guess I chose to procrastinate when it came to this cake coz it’s kinda tedious. Separating the eggs, separately beating, melting the butter..cheese…etc2.
Anyways, I decided to have a go at this since I had the ingredients and mom was going to my brother’s place later so I could pack some slices for the kids. This cake is known to be really fragile and apparently those who tried had problems with the top of the cake cracking. I didn’t want any cracks! But then again, cracks are “okay” if its gonna taste good. Yup, trying to make myself feel good right there coz cracks are really
not okay for me. So at about midnight I started whisking, melting and the cake was ready by 2.30 am. I let the cake cool down a bit and cut up a slice to try. Yes I was eating cake at 3am. Please don’t judge me. The cake was really good! It’s smooth, moist and really fluffy. I really enjoyed it. Best of all….there wasn’t a single crack! Who ever said cracks were okay on a cheesecake?
A slice after all the “hard work”
- 225g cream cheese
- 50ml fresh cream
- 100ml milk
- 80g butter
- 25g cornflour
- 30ml milk
- 1 tsp vanilla essence
- 6 large yolks
- 5 large egg whites
- 10g cornflour
- 120g sugar
- Melt A till smooth. (use a microwave or a double boiler).
- Whisk B till pale and add to the cream cheese batter. Keep this cake batter aside.
- Beat egg whites until foamy and alternately whisk in sugar and cornflour until soft peaks form.
- Add and stir in a big dollop of the egg whites into the cake batter.
- Fold in the rest gently until combined.
- Grease an 8 inch cheesecake tin with butter and flour the surface. Tap out the excess flour. Cover the bottom of the cake tin with foil to prevent water seeping through.
- Pour the cake batter into the tin and sit it in a larger baking dish filled with boiling water.
- Make sure the water is approximately ¾ of the cake height. Bake in a preheated 150 degrees oven. When the top is nice and golden, reduce the temperature to 125 degrees and bake for another 45-60 minutes.