It is not very often that i bake cheese cakes. The problem is they keep calling out to me whenever they are in my fridge. I love them so it's easier to refrain from baking than to refrain from eating!
I had this block of cheese leftover after i made a cake for my son's class party, just the excuse for me to make myself one :) I didn't have that much left, only 250g, so i thought a Japanese style cheese cake would suit it well. And i was craving for something orangey. Orange is my favorite fruit and i like its bright sunshiny color. I must agree with Frank Sinatra to a certain extent, "Orange is the happiest color" so he said :)
I did a search and landed on Ann's recipe which she posted in 2010. I know Ann bakes gorgeous stuff but when i saw this cake of hers, i was like 'wow' she was baking gorgeous cakes even way back then :) I absolutely love this cake. It has a very fine texture that was light and airy and the orangey tang is just heavenly for orange lovers like me.
Light, airy and tangy!
I substituted corn flour with potato starch and i am wondering if it had a hand in making the cake lighter, hmm...any thoughts my friends?
Reference: Anncoo Journal
- 250gm Cream Cheese, soften
- 250ml Milk
- 120gm Butter
- 50ml Fresh Orange Juice
- 2 nos Orange Rind, grated (Zest from 1 big orange)
- 6 nos Egg yolks (Medium size eggs)
- 60gm Sugar
- 70gm Cake / Plain Flour
- 20gm Corn Flour (Potato Starch)
- 6 nos Egg Whites
- 1/2 tsp Cream of Tartar (omitted)
- 60 gm Sugar
- Melt cream cheese and milk over a double-boiler, strain using a wire mesh sieve to get a smooth mixture.
- Remove from heat and add in butter, stir until butter melted.
- When mixture is cool, add in ingredients (B) and (C). mix well.
- Mix ingredients D and sieve into mixture in 3 batches.
- Mix well until mixture becomes thick.
- Whisk egg white and cream of tartar till frothy.
- Add in sugar (2 batches) and continue whisk until peak foam.
- Mix egg whites to cheese mixture with a spatula (in 3 batches).
- Pour batter into a 10" lined square cake tin (8 inch round removable base pan plus a 3 inch paper liner).
- Bake at preheat oven 150'C with water bath for 1 hour 10 mins.
- Leave the cake to cool in the oven with door ajar for 30 minutes- 1 hour. This is to prevent the cake from shrinkage with sudden change of temperature.
- My variations in blue.
- For water bath effect, place 4 tart moulds filled with hot water in 4 corners of oven. You do not need to wrap the pan with aluminium foil with this method.
- Tent the cheesecake by covering it with aluminium foil loosely when half way baked (about 20-30 mins) to prevent cheesecake from over browning.