AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Friday, March 16, 2007

Orange Cotton Cheesecake




Ingredients:

250 gm. cream cheese
220 ml. fresh milk
100 gm. butter
1/2 tsp. orange essence

70 gm. cake flour
20 gm. cornflour
70 gm. sugar
6 egg yolks
1 orange - grated rind and squeezed juice

6 egg white
1/4 tsp. cream of tartar
60 gm. sugar

Method:

(1) Put cream cheese, sugar and fresh milk and double-boil till sugar is melted and the cream cheese dissolved.
(2) Stir in butter and mix evenly. Set aside to cool.
(3) Sift the flour and cornflour into a mixing bowl, stir in sugar and mix evenly.
(4) Add egg yolks into the cream cheese mixture and stir till well combined. Add in orange zest and juice.
(5) Fold in sifted flour into the cream cheese mixture and stir till smooth.
(6) Whisk egg white with cream of tartar till frothy then gradually pour in sugar and whisk till soft peak.
(7) Fold egg white into the cream cheese mixture.
(8) Pour into a 10" Square tin and steam-bake at 160C for about 75 mins. till golden brown on the surface.
(9) Leave cheesecake to cool in the oven. Remove cake from the oven and invert the cake onto a wire rack.
(10) Cut into pieces and serve.

35 comments:

sue said...

hi aunty lucy...yummy orange cotton cheesecake . Your bakes are always so perfect just like store bought ones. Kudos!Do u mind sharing the recipe as i love cheesecake very much. Thanks

delia said...

looks very delicious!

Anonymous said...

Dear Lucy,

The Orange Cotton Cheesecake looks really soft and yummy. Can you share the recipe with us.

Snwan

Anonymous said...

me too....a cheesecake lover, please share recipe, pleaseee

sue said...

thanks a zillion aunty lucy....now i get to eat my fav cake everyday...yummy

Anonymous said...

Hi Aunty

You are always so generous with the recipes. Thank God for gracious friend like you who has taught me to be a better person.

Sulin

Anonymous said...

Dear Aunty,

Wht is supposed to be the texture of this cake?

Should it be custard-like or something like the Uncle Miki Japanese cheesecake?

I love the Japanese Cheesecakae and I can't find a similar recipe for tht.

Thank you aunty for posting this recipe. I shall try it.

YL

yochana said...

Hi YL,

This cheesecake texture is like the Japanese Cheesecake. Moist n spongy at the same time.

rgds

vivian said...

Hi Yochanna,

I was wondering, do I need to grease the tin at step 8?

LN

yochana said...

HI vivian,

no need to grease the tin , just line it with greaseproof paper.

rgds

sue said...

Thanks aunty lucy...bake half the recipe today but i ended with a burnt base lol.What happen was after 75 min of baine marie , the cake was still not cook so i took if out from the water and bake for it another 15 min remembering to cover the top with aluminium foil but still ended with a burnt n imperfect cake. Aunty lucy , how do u know when the cake is cook because i have inserted the skewer after 75min and its still comes out a bit wet . Is yours likr this as well. This cake is very fine but its also a wet type of cake so its hard to see when its cook issit.Hope i make sense! Thanks

yochana said...

sue,

normally a cheesecake still wobbles in the center when it's cooked. Leave it inside the oven with the door closed , switch off the current and it will still cook on its own. For cheesecake, cannot bake until skewer turns dry...it take too long to bake.

rgds

Anonymous said...

Hi Aunty,
Baked this last night, my family & colleagues loved it very much.

To leave the cake in oven till cool, I always removed from waterbath and left it in the baking pan, is this correct? Or should I just leave as it is (with the waterbath)?

Is there a better way to disolve the cream cheese using double boiler? Mine was not totally disolved, there are still small lumps here and there.

Thanks for sharing the recipe, its a keeper for me!

rgds,
Angeline

yochana said...

Hi Angeline,

Just leave the water bath with the cheesecake in the oven till it cools down.


Always use room temperature cream cheese so that it's easier to dissolved. You can use a sieve and a spoon to take away the lumps. Just scoop those lumpy cream cheese into the sieve and press it over the sieve.

rgds

Anonymous said...

hi lucy,

i too had a very bad experience with this recipe. In fact, I baked for 75 mins using water bath. and because it was still wet i baked it instead for another 1.5 hr more !! at 160C. It turned out wet, dense and heavy. i am utterly disappointed.

i did one such japanese cottony cake before but do not remember using butter nor double boiling the cheese. that was indeed a healthier and perfect cake without the oil!! i couldn't use my recipe because i stored it away in a container while waiting for my new house to be completed!

rgds

warda82 said...

hi, i ask you for a recipe of somme things, i would now if you will give me the recipes, because every 4 hours i check my email box and your site, thank you very match. rgds

warda82 said...

hi aunty lucy, i ask you for somme recipes, i want to now if you are give me this recipes.because i check my email and your site every 4 hours, tahnk for your response. rgds

Chris said...

Hi Yochana,

I baked this cheesecake this afternoon but in the midst of preparation, i realised there was no mention in your recipe of how much sugar was needed for the fresh milk, cream cheese and butter double boiling mixture. So no choice, i "aga aga" use around 60 gsm of sugar and it turned out ok. Could you be so kind enough to reconfirm if 60 gsm sugar is the correct amount for this mixture? By the way, the cake turned out really soft n fluffy although the bottom was somehow denser than the top. The denser portion tasted more cheesy too. Is this normal? Thks for recipe. It's great!! Have a great weekend. Chris

yochana said...

Hi chris,

I'm trying to look for this recipe. I really don't know from which book. Nowadays I record it down in my blog so that I can find the recipe easily.

As soon as I've found it, I will rewrite again.

rgds

Chris said...

Hi Yochana,

No worries. Don't want to trouble you to waste time looking for the recipe if it is too troublesome. I understand and appreciate your kindness. Thanks and regards. Chris

Chris said...

Hi Yochana,

I baked this again today and it turned out well; no more dense layer at the bottom. However i do have a problem with using a springfoam tin. Even though i used Glad wrap and then 2 layers of aluminium foil to cover the base of the tin, somehow water still found its way it. So the bottom of my cheesecake was a bit soggy, but still tasted great! Can I check with you if there are any other ways to make the springfoam tin waterproof when i bain marie? Thks. Regards

yochana said...

Hi Chris,

this is my secret:

I will place my 9" springform tin into a 9 1/2" or 10" normal tray and then steam bake...tada...no water seeping into the springform tin.

rgds

Chris said...

Hi Aunty Lucy,
Thks for your wonderful tip on the steam baking. Will try it next round. By the way, I am thinking of trying your bakpao (indonesian style) which you just posted today. Just to check how many paos will your recipe yield? Sorry for sidetracking here. Warmest regards

yochana said...

Hi Chris,

If I'm not mistaken, it's about 15 pieces or more. I didn't count

rgds.

MsCake said...

Hi aunty Lucy,

It's Catherine (mscake) again. Need your help to explain in detail what u mean by 'steam-bake'?
sounds rather complicating or rather I am very 'sotong'. My girl loves to eat cheese cake but the feedback I read seemed very difficult. Also, require a spring-form pan...I hv never heard of. Very Sorry abt that. Die die must try one day.

yochana said...

Hi Catherine,

Steam bake means having a tray of water in the oven and the cake sitting in the tray of water.

Make a search on the internet for springform tin and you will be able to see it. It has a spring at the side of the tin. You must wrap up with aluminium foil to prevent seepage of water into your cake.

rgds

MsCake said...

Hi Aunty Lucy

Thanks for yr prompt reply. Any chance I used the normal baking tray. Any effect on the result ?

Thanks !

Catherine

Aunty Yochana said...

Hi Mscake,

the reason why your cake rose and sunk is because of your s r flour. No need to use baking powder for cheesecake. it will even cause the cheesecake to rise and crack.

rgds

mj said...

Hi aunty

How many ml of orange juice shd i add if i'm using the pkt form? Also, can i steam bake this in a normal baking tin instead of a springform tin? Tk u!

Aunty Yochana said...

hi mj,

use about 50 gm. of orange juice . yes you can use a normal tin to steam bake this cake.

rgds

mj said...

Hi aunty

Tks! Btw, i'm happy to tell you that I've finally had success in baking Chocolate and Orange Chiffon cake :-)

Aunty Yochana said...

hi mj

thumbs up!!

rgds

adrianne said...

dear aunty yo,

love this recipe and the cake finished within minutes. but i have used lemon juice instead and it was still lovely. aunty, you are so generous to share with us. thank you ya.

i have a question though. after i remove the cake from the tin and invert to cool on wire rack, i realised the cake slowly sank and the sides looked like two bumps ( imagine "3") .why is it so aunty?

is it that i did not let it cool enough in the cake tin in the oven? is it actually crucial to let it coole enough in the oven in the cake tine before inverting it out?

thank you aunty.

Anonymous said...

Hi Aunty Lucy,

Do we place the baking tin into the water bath? Can we put a metal stand to support the baking tin like how we steam fish?

best regards,
Pearlene

Sharon said...

Hi Aunty Yochana

This cake looks delicious! Can you please clarify what is 'cake flour'? It's not plain flour or self raising flour right? Thanks.

sc