Friday, August 24, 2007

Aira's light and delicate Souffle Cheesecake

ingredients for for one 21cm cake:
5 slices Kraft low fat cheese
200ml milk
70g butter.
100g sugar
4 egg whites
4 egg yolks
20g corn starch
50g flour
1 tsp cocoa powder

1. Preheat the oven to 170℃.
2. Microwave cheese and 100ml milk in microwave for 2 mins.
3. Add butter and 50g sugar.
4. In a separate container, combine the yolks and remaining 100ml milk in it and microwave for 1 min.
5. Add flour and starch to 4) and combine with the mixture with 3).
6. Beat egg whites til soft peaks and gradually add 50g sugar. Fold into 5) gradually.
7. Put baking paper on the tin and gently pour batter in. If u like, draw a design on top with cocoa powder.
8. Cover the tin with aluminium foil and place it in 3cm water in larger tin
9. Bake at 170C for 20 minutes then turn down to 140℃ and bake for a further 20minutes.

Comments: This beautiful recipe is invented by the enormously talented Aira!!! Who would think to use sliced cheese in a cheese cake?? The effect is really interesting..the sliced cheese descends to the bottom and forms a slighty chewy savoury crust and the area between the cake and cheese is moist and creamy....the cake itself, as the name suggests, is very light. Between the 5 of us, we finished the whole cake and would have gladly eaten another one!!!!
Aira's cooking reminds me of her...very delicate and loving..whenever I eat the food that she cooks, I feel extremely blissful and at peace with the world!! Try this cake and you'll know what i mean!!

Errmm...I've tried to clarify the recipe...if it is still unclear, leave a comment ok?
While beating the egg whites, make sure that the container and beater/whisk that you are using is totally free of oil as oil stops the egg whites from foaming. Use a metal bowl if possible and it's ready when you can tip the bowl over and the egg whites won't fall out.
One of my ex-housemates used to test it on putting over my head...and i'd run away shrieking...but no accidents to date! ha...
the folding is crucial has to be gentle otherwise all the air bubbles that you've painstakingly incorporated into the egg whites will be deflated..

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