Mrs Lim's Cotton Cheesecake 林太棉花芝士蛋糕

之前做過Japanese Cotton Cake 日式棉花蛋糕，非常喜歡那入口綿綿軟軟的口感，但試過了 BC FionaLau 的 melt in mouth cheesecake, 才真正体會到，何為 melt-in-mouth 入口即溶 ♥I have made Japanese Cotton Cake (no cheese) before, super like the super soft and super moist texture, but after trying this recipe from BC Fiona Lau:  melt in mouth cheesecake, only i know the real meaning of "melt-in-mouth"

我把食譜稍為改了，就是成份加了點，和把水沐式換去蒸烘式。I have altered abit the recipe, added ingredients, and also used steam-bake instead of water bath (i didnt realize i have finished my aluminium foil) 

這只是個4"大的蛋糕，怕肥囉，芝士蛋糕總是這樣讓我又愛又恨 (～o～) 但是這蛋糕，只有試過的人，才會真正明白那种heavenly 美味的口感 :) This is just a 4" cake, why? fat lor, seriously, i simply gained few kg just because of baking. For this cake, only those who tried the recipe will know the heavenly feeling after putting the cheesecake into mouth. Mmmmm.... ;) 

Ingredients: 

❀ cream cheese 110g 芝士奶油

❀ unsalted butter 25g 無鹽牛油

❀ super fine flour 15g 特幻粉

❀ corn starch 10g 玉蜀黍淀粉

❀ fresh milk 65g 鮮奶

❀ 2 eggs (separated yolk and white) 雞蛋

❀ sugar 40g 糖

❀ cream of tartar 1/8 tsp tartar 粉

❀ pinch of salt 少許鹽

Method:

1) preheat oven at 150° 烘爐預熱

2) melt cream cheese + butter + milk, i like to use double boiling method 用double boiling 方式溶化芝士奶油+牛油+奶

3) after cool awhile, add in yolk, and fold in flour 稍冷后加入蛋黃，再加入粉 (切拌式) 

4) beat egg white with cream of tartar + salt until foamy, add in sugar, beat till soft peak formed (refer picture) 把蛋白加tartar 粉+鹽打到有泡沫，再加入糖打到濕性發泡 (看圖) 

5) fold the egg white into yolk mixture, in 2 batches 分兩次切拌式加入蛋白

6) pour the batter into greased and lined cake tin 倒進蛋糕盤

7) steam-bake: prepare a baking tray with hot water (put at lowest level of oven), put a rack on top of the tray, the put the cake tin on top of the rack. 蒸烘：一個盤放熱水 (放最下面層), 上面放網架，把蛋糕盤放網架上面

8) bake for 1hour and 15minutes 烘1小時15分鐘

9) leave the cake inside oven for another 30minutes (door ajar, off heat) 關電，把蛋糕留在烘爐裡30分鐘 (烘爐門開大概2") 

Greased and lined

Cream cheese + butter (and milk)

Flour sifted in after egg yolk

The yolk mixture

The soft peak

In the oven (",)