Mise en place! When will I treat this seriously?!
The hubs went for his driving test and I thought it would be good to celebrate the outcome of it (I have confidence that he will pass). So I got hold of this recipe and did step by step without mise en place. Faith was cooperative all the way, sitting on the rocker until ‘bang!’ I dropped the base of a springform pan. I was whipping the egg whites halfway through and realised that I have taken the wrong size of the pan. In my hurry, I dropped it.
As a result, Faith wailed! I had to tend to her and at the same time, keeping an eye on my meringue. Thank God she was pacified within minutes and as I put her in the pram, I continued with my baking.
A few mistakes here and there, and it is definitely not easy when Faith drifted in and out of sleep. I had to carry her and put her down several times, until I became so tired that I had to scold her harshly when she turned cranky, wanting me to carry her. She seemed to understand from the tone of my voice and stopped throwing tantrums. *Must start young in discipling kids and don’t give in!
Anyway, it turned out well. At least, this time round, the cheesecake browned well on the top and in good height. =)
Oh, by the way, when the cheesecake was brought out of the oven to cool, the hubs texted to say that he has passed.
Nice! Thank God!
And this recipe is for keeps. 4.5* out of 5*
Cotton Light Cheesecake (Source: Chef at home: a taste of goodness)
(Makes a 9-inch cake)
200g cream cheese
6 eggs, separate white from yolk
1 tbsp lemon juice
60g Hong Kong flour
20g corn flour
140g icing sugar
1/2 tsp cream of tartar
1. Preheat oven to 160C.
2. Melt cream cheese and butter in milk over double boiler. Set aside to cool.
3. Add egg yolk, lemon juice, sieved flour and cornflour. Mix well.
4. Whip egg white with sugar and cream of tartar until light and fluffy (stiff peak)
5. Fold in egg yolk mixture and mix well.
6. Pour the cake mixture into a 9-inch springform pan. Wrap the pan with aluminium foil.
7. Place pan in a bigger pan of hot water and bake in the oven for 20 to 30 minutes. I took more time than that, probably because of the temperature of the oven. Once the top turns golden brown and when a stick inserted comes out clean, it’s done.
The cheesecake in the pic seems to be floating in the air. Must get the hubs to buy me a cake stand. =p
Tips on baking the cheesecake.