It’s a reunion of my previous cell group. I would like to treat my group mates. They are all lovely ladies. Each with different characters. We maintain happy friendship with Jesus between us. Lovely! Hmm, what to make that I can carry it to Shenzhen? Cotton cheesecake! The taste is best when it is cool to room temperature. Too cold will not reveal the softness, the main characteristic. If I made a creamy cheesecake, it would not last until we could eat. And this, it’s perfect and won everyone’s compliment, for its softness and subtle citrus flavour.
The original recipe is an orange cheesecake, which was adapted from Agnes Chang‘s I can bake. I experimented with grapefruit. The taste is not as sharp as lemon. The later a slice was eaten, a citrus taste came out more but till it’s hard to pinpoint ‘ah, grapefruit’. When the cake was in the oven, delighting smell filled the room, pleasant and heavenly.
250g cream cheese
220g full fat milk
70g plain flour
20g corn flour
6 egg yolks
Zest and juice of 1 grapefruit
Put cream cheese and fresh milk into a double boiler. Double boil till cream cheese has melted. Remove from heat, add butter, stir till butter has melted and leave to cool. Sieve the mixture if you prefer a more silky texture.
Beat egg yolks and sugar till sugar dissolve, add grapefruit zest and juice mix till combined. Fold in the sifted flours into egg yolk mixture till well combined.
Blend in the cooled cream cheese mixture and mix well
6 egg white
¼ tsp cream of tartar
Whisk egg white till soft peak form. Fold cream cheese mixture till well combined.
Pour cake mixture into a non-grease 8” square baking tin.
Put the cake in bain marie. Steam bake at 150°C for 1 hour 20 minutes till golden brown.
Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely. Chill the cake in fridge. I love it best when it is soften after staying at room temperature for more than half an hour.
Last but not least, my friends!