Cotton Cheese Cake

This is my 2nd attempt to bake cotton cheese cake and when I saw this recipe, I thought it was straight forward but still it wasn't up to my expectation. I found the folding method really tricky and I still cannot master the technique. Guess I will need more practice to perfect my skills.

Ingredients

(A) 
160g cream cheese
24g butter
120 milk

(B)
40g flour
30g corn flour

(C)
4 yolks

(D) 
4 whites
1/8 tsp cream of tartar
80g sugar
pinch of salt

Directions

1.Preheat oven at 160 deg C.
2.Grease and lined bottom pan.
3.Place (A) in mixing bowl and whisk until thick.
4.Add (B) and mix until combined. Then Add (C) and mix until well blended.
5.Whip the egg whites in (D) ingredients. Continue whipping until soft peak. Add it into the cheese mixture from step (4). Mix until well incorporated.
6.Pour cheese filing onto the prepared pans. Baked in water bath for about 40-45 mins or until firm and golden brown.
7. Remove cake from oven.
8. Remove cake from mould immediately. Set aside to cool.

Souffle Cheese Cupcakes with Marshallows

My youngest girl has pestered me to buy the tiny marshmallows and the idea of topping them on these cheesecakes came to my mind straight away. As these cottony cheesecakes usually shrink after baking, topping it with these marshmallows made the overall presentation more colorful. Guess this will be well received by kids.

Ingredients

125g cream cheese
60ml fresh milk
40ml corn oil
3 egg yolk
20g caster sugar
20g lemon juice
30g corn flour
3 egg white
50g castor sugar
Melting chocolate
Tiny marshmallows

Directions

1.Preheat oven at 150 deg C.
2.Use double boiled method, stir cream cheese and milk till well mixed. Add corn oil and mix till smooth.
3.Beat egg yolk and sugar till thicken and pour in lemon juice.
4.Add egg mixture into cream cheese mixture and mix well. Add in corn flour and mix till not lumpy.
5.In another bowl, with an electric mixer, whisk egg white, adding sugar in few portions and whisk till stiff.
6.Add 1/3 of the egg white mixture into the cheese mixture and mix. Then pour the mixture back into the balance egg white mixture and fold in with spatula till just combined.
7.Fill cups to 3/4 full and bake in water bath at 150 deg C for about 40 mins or until golden brown.
8. Once cool, add some melted chocolate and top with marshmallows.
* It is normal for the cheesecakes to shrink a little after baking.

Blueberry Baby Cheesecakes

So far, I have never used sour cream in my baking before, so when I saw this recipe, I was very excited to try it. Amazingly, they tasted like cheesecakes with the sour cream. The cakes were very soft and the toppings with the blueberries made it an excellent combination. 

One important tip to note, is not to fill too much batter into the muffin fillers (slightly less than half) or the cake will rise too high, leaving no space for the toppings. 

Ingredients

100g butter
100g caster sugar
2 large eggs (lightly beaten)
zest & juice from lemon (qty base on own preference)
140g self raising flour (sifted)
Blueberries

For toppings
250ml sour cream
25g icing sugar
1 large egg
1 tsp vanilla essence

Directions

1. Preheat oven at 180 deg C and line muffin pan with muffin fillers.
2. Cream butter and sugar until fluffy. Add in eggs gradually and beat until smooth. Add in lemon juice and zest and mix well.
3. Add flour into butter mixture and mix until smooth.
4. Spoon a little batter into fillers and push blueberries into each cup. Top with some batter and level it (pls ensure batter not exceeding half cup as the cake will rise till 3/4 cup, leaving some space for topping).
5. Bake cake for 13-15 mins or until cake is done (doesn't need to be golden).
6. Meanwhile, mix topping ingredients together until smooth. 
7. Remove cakes from oven and spoon topping over. Top with more blueberries.
8. Bake for another 5-7 mins until topping is set. 

Looking for the 50th follower

Hi Bloggers,

Warm welcome for those who have joined or just joined as followers to my blog. Really appreciate your support and great comments. I am looking forward to meet my target of 50 followers by the end of 2013. The 50th follower will get to receive a mystery gift from BeautyMe Love Recipes. 

I hope you will have many hours of enjoyment in baking. Meanwhile, I will continue to find good recipes to add to my collection in my blog. 

Happy Baking!  

BeautyMe Love Recipes

Orange Cranberry Cupcakes

Baked these Orange Cranberry Cupcakes for Teacher's Day

I found this recipe so similar to my Orange Sponge Cupcakes that I did before. The only difference for this recipe is that the cake has a nice dome and texture really soft and spongy. I wanted to explore if cranberries would taste nice with the cupcakes and miraculously it tasted wonderful. The sweetness of the cake and the slight sourness from cranberries made it a perfect match. I love these cupcakes and so do everyone in the family. 

Ingredients

50g corn oil
70g fresh squeeze orange juices
6 eggs (cold from fridge)
190g caster sugar
200g cake flour
100g dried cranberries

Directions

1. Mix corn oil and orange juices together, set aside.
2. Sift flour and salt together, set aside
3. Remove eggs from fridge and add into mixer bowl. Then add in caster sugar and whisk (use Balloon Whisk) speed 4 for 5 mins till pale and fluffy.
4. Add in flour spoon by spoon and mix well.
5. Add in corn oil + orange juices and use a spatula to fold the batter till well combined. Do not over mix. 
6. Pour batter till half filled, add cranberries and top with more batter until 90% full. Slightly tap on countertop twice to remove air bubbles. 
7. Bake at pre-heated oven at 170 Deg C for 20mins or until lightly golden brown.

* Note: for waxy fillers 6cm (diameter) X 3.5cm (height), 30g each, 27pcs.