Coffee Cheesecake(recipe adapted & modify from Kitchen Corner)
Ingredients: base:90g home made cookies, crush finely
50g melted butter
*Mix crushed cookies with butter. Press them firmly on the base of an 8" pan. Chill in the refrigerator for later use.
cheesecake batter: 227g Cowhead cream cheese, room temperature 400g Cowhead UHT milk2 sachets of 3 in 1 instant coffee4 eggs, separated60g Blue Jacket Cake Flour 60g sugar
Method: 1. Boil milk, cream cheese & instant coffee slightly & use a blender to blend till smooth.
2. Sift in flour & stir until the mixture thicken using a balloon whisk.
3. Whisk in egg yolks one at a time into the cream cheese batter until combined.
4. Whisk the egg whites till frothy. Gradually add in sugar & whisk till soft peaks form. Fold in 1/3 of the meringue into the cream cheese mixture until combined. Then fold in the rest of the meringue until well combined.
5. Pour batter into the prepared pan. Steam-bake cheesecake in a preheated oven @ 140C for 1.5hrs. Leave the cheesecake to cool in the oven for 1/2hr with the door ajar. Chill in the fridge for overnight.