Welp.. i didnt even realise that its actually close to midnight when i started dowloading the photos that were taken a few hours ago... dang! i cant get the right mood... the right light for all my photos... every photo seemed weird cos by the time i took the photos it was almost 7pm.. grrrr .. this is what happens when my mind is set to bake this cake first thing in the morning (cos of the long process) but my body tells me to lie in bed! Anyway i promise i will post a photo of a slice of cake tmrw.. right now its in the fridge cos i hv to chill it overnight bef i can even slice it... :o(
So enough abt bad timing.. hb came home with a big box received fm Italy... he said its fm Alberto.. remember that guy that came here last month .. the one that got addicted to durian?? well surprise surprise... he sent us something.. something that makes both hb and I smile fm ear to ear...
Its either we were good hosts or this guy is thankful that we intro him to the king of fruits hahahha
As promised... took the photos this morning.. hb had a taste and he loves it.. he said the texture is so so soft and not overly rich.. perfect for morning coffee.. probably the next time i bake this cake i will add a single shot of espresso on top of the 2 sachets of instant coffee for a more rich coffee flavor..
Plain sponge cake for the base
125g Optima flour
25ml fresh milk
1/2 tsp ovalette
25ml corn oil
Coffee cheese batter
380g fresh milk
250g cream cheese
2 sachets of 3 in 1 instant coffee
1 tsp of nescafe powder (i added)
50g cake flour (shifted)
5 egg yolk
5 egg white
70g caster sugar
Make a plain sponge for the cake base.
Preheat the oven to 175C. Grease and line the baking parchment for the bottom of a 8 inches round cake tin(u can use 9" if u prefer) Grease the side of the cake tin then coated with some bread flour.
In a clean bowl, whisk optima flour, eggs, fresh milk and ovalette until it double the size.. stir in corn oil.
Pour the batter into the baking tin and bake in the oven for 15 to 20 mins.
For the cheese batter:
Grease the side of a 9 inches spring form cake tin then coated with some bread flour. Place the sponge cake at the bottom. Wrap the base and surrounding of the tin with 2 layers of foil.
Double-boil milk, cream cheese and instant coffee until a smooth batter.
Add in flour, stir and cook until mixture has thicken. Remove from stove and set aside to cool. Preheat oven to 140C. (when stirring flour pls make sure u use a handwhisk cos batter will get a little lumpy.. once mix place it on ur double boiler and cook till slightly thicken.. transfer to ur mixer and whisk at low speed till batter slightly cool and turn smooth)
Whisk in egg yolk into the cream cheese batter until well combined.
Whisk the egg whites till frothy. Gradually add in the sugar and whisk till soft peaks form.
Fold in 1/4 of the meringue into the cream cheese mixture until combined. Then fold in the rest of the meringue in 3 portions until well combined.
Pour batter into the prepared spring form pan. Steam-bake cheesecake in a preheated oven for 2 hrs. Leave the cheesecake to cool in the oven for half an hour with the door ajar.
Remove cake from the tin and chill in the fridge for over night. (You can also chill the whole cheesecake in the cake tin.) Cut and serve the cheesecake.
Source: Kitchen Corner