I've had this in my old keeper for almost 10 years! Imagine that.
This cake is (i think) almost similar to some other cheesecakes that carry different names and may also differ slightly in the way it was prepared. It is very soft and not sweet.
(source: Mrs Lee of Kelantan)
A) 220 ml UHT milk ( i use dutchlady fullcream milk)
250 gm cream cheese, cubed
90 gm butter
1/2 tsp vanila/lemon zest
B) 20 gm cornflour } sift
40 gm pau flour (i used normal rose flour) }
C) 140 gm castor sugar
1/4 tsp cream of tartar
6 egg white
D) 6 egg yolk - lightly beaten
- Dissolve creamcheese and milk in double boil. When smooth (ie all cheese melt), add in butter and vanila. Leave aside to cool slightly.
- Beat C till fluffy (not stiff). Add in dissolved cheese mixture. U can fold using hand or cake mixer at low speed.
- Add in egg yolk.
- Fold in sifted flour
- Steam bake @ 160 C for 1 hour. I used 23 cm loose bottom cake pan, lightly greased.
When done, remove from cake pan and let cool completely. You can also glaze the top of cake or decorate anyway you like, but i prefer mine as it is.
maybe some sifu can tell me why my cake cracked up there?