**Fluffy Cotton Cheesecake**

今天弄了前几天从

FB的大马美食物看到的Fluffy Cotton Cheesecake, 里面解释得很详细, 又不会复杂就弄了...说起来, 不是100%成功, 但有70%成功, 味道是不错, 只是卖相有点丑..

做蛋糕看似容易, 要知道的学问还挺多的..加油!!! 下次会更好!!!

Ingredients
250gm Philadelphia cream cheese 芝士奶油
200ml Meiji full cream milk 全脂奶 (我是用Dutch Lady Full Cream)
50gm butter 牛油
60gm cake flour/ rose flour or top flour 蛋糕粉
20gm cornflour 粟粉
120gm sugar 糖
7 eggs (55gm each), egg yolks and whites separated 蛋白和蛋黄分开。

1 tsp vanilla extract 云尼拉

蛋白和蛋黄分开, 这真的在考功夫, 还是第一次分蛋白和蛋黄, 真的失败了, 我用两个碗来分配, 结果轮到第六粒蛋的时候, 手枪, 蛋黄掉进去了, 而且散开了, 就证明我的蛋不能用了..

分蛋的时候要用两个小碗来分配再放进大碗里, 而且不能有任何水在碗里...

Method
1. Prepare oven
- Place oven tray and rack at the lowest level
- Pour water in the oven tray to prepare for water bath
- Preheat oven at 160 degrees

之后, 要加水.

2. Cheese mixture
- Using small stove fire, heat up milk to hand hot temperature
- Whisk butter & cream cheese until smooth

3. Egg yolk mixture
Whisk vanilla extract, egg yolks & 20gm sugar till mixture turns light and fluffy

4. Cake batter
- Combined cheese mixture (2) & egg mixture (3)
- Sift flour and cornflour
- Mix well
- Sieve mixture if you see lumps
- Set aside

5. Meringue
- Beat egg whites till foamy
- Add 100gm sugar
- Beat till firm peaks* (not stiff peaks)

6. Mixing the Cake Batter
- Using 1/3 of the meringue, gently whisk the meringue into batter. Once the batter is loosened, add another 1/3 of meringue. Followed by folding in the last portion of meringue.
- Use a flexible spatula to fold the mixture by scrapping the bottom. Just keep scrapping the batter from the bottom to the top until you no longer see the unmixed batter.

7. Baking
- Line a 9 inch baking tin with parchment paper on side and bottom
- Pour the cake batter gradually to release bigger bubbles
- Place the baking tin on the oven rack
- Bake for 1hr 20 mins at 160 degrees

8. Cooling the cheese cake
- Switch off oven heat
- Leave the cake in oven with door ajar for about 30 mins to cool down
- Demold and remove parchment paper
- Let it cool completely on the cooling rack
- Chill before serving


Notes
Firm Peaks - When you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but the tips fold back on themselves. (see pictures & information here)
If your cheesecake is rising very quickly & very high, your temperature is probably too high. Try lowering another 10 degrees.

时时刻刻要注意水完了没有, 有没有烧焦...