Hokkaido milk cheesecake was introduced by Aroma Bakery, a subsidary of Maxim’s Cake. It has been a all-time flavour for a few years. A small piece cost HK$20. My friend Carmen likes it. So, I tried this out. This receipe is the closest after searching for some time. I like the fluffy cheesecake, light and velvet. The topping adds another texture. Supreme! I followed the recipe to beat the pastry topping and then the milk but failed twice. So I just beat the pastry topping and blended milk paste. Excellent results vs. the runnly topping of the original recipe.
The chocolate decoration is from a cake ingredient shop, Coup.
Cake base (16cm)
80g Oreo crumb
30g butter (melted)
Mix the Oreo crumb with the melted butter. Pour and flat it in a 16cm cake tin. Bake at 150C for 15 minutes. This will make the base more crunchy.
Beat the cream cheese and sugar till smooth and without lump
Add the milk and mix well
Add the egg yolk and blend till fully incorporated
Add milk paste and mix well
Beat egg white with sugar until firm. Blend it into the cheese mixture
Bake in bain marie (little water) at 170C for 40 minutes. I added very little water as I wished to keep the crunchiness of the oreo base.
Let cool at room temperature
*Milk paste (adapted from this)
Put all ingredients in a small saucepan. Cook gently and stir it until it forms a paste with amber colour.
Better don’t put it in the fridge. It’s no more runnly and more difficult to blend in with other ingredients.
120g pastry topping
½ tsp milk paste
Whip the pastry topping until soft peaks formed. Blend in the milk paste till incorporated.
Spread the topping evenly on top of the cheesecake. Place it in the fridge overnight.