Cho.Milk Cotton Cheesecake

I always admired a few blogger they could bake very nice cotton cheesecake. I really hope I could make it although I've failed before. Thanks for Happy Flour giving me some tips and technique.

Finally the cotton cheesecake turn out quite nice. I can't say it's perfect as I'm not sure isn't the right texture and the outlook is what it's should be. Overall, I'm quite satisfy with this result and will practice again.

The texture is very light and soft like cotton that I don't feel I'm adding some calorie on my diet. No wonder this cheesecake named as "cotton"! I hope to try out some others flavour. If you've any good cotton cheesecake recipe with coffee, pandan, green tea or other flavours, please share with me. I'm falling in love with this cotton cheesecake :P

I make this cheesecake for a birthday party. I'm not creative and no skills on cake decoration, so I just simply sprinkle some shredded chocolate on the top.

The outlook doesn't looks good but my friend all love the texture. I like the chocolate sponge for the base as its softness goes very well with the cotton cheesecake.

Chocolate Sponge:

3 whole eggs 90g caster sugar

75g plain flour

15g cocoa powder 30g unsalted butter (melted)

Cheese Mixture: 380g chocolate milk

250g cream cheese

50g plain flour (sift)

18g caster sugar

5 egg yolk

5egg white

75g caster sugar

\How I made it:

1. Make the chocolate sponge. Preheat the oven to 180C. Grease and line the baking parchment at the side and bottom of a 9 inches round cake tin. Shift the plain flour with cocoa powder three times.
2. In another clean bowl, whisk the eggs and gradually add in the caster sugar. Whisk until it double the size. The texture should be fluffy and pale in color.
3. Gradually shift the shifted flour into the egg mixture and use the spatula gently fold it in.
4. Add in the melted butter and fold it in gently.
5. Pour into the baking tin and bake in the oven for 20 minutes.
6. For the cheese mixture. Line the side and base of a 9" round springform baking tin with grease proof paper and place the sponge cake at the bottom. Wrap the base and surrounding of the tin with 2 layers of foil.
7. Double-boil milk, cream cheese and sugar until cream cheese has melted completely.
8. Add in flour, stir and cook until mixture has thicken.
9. Remove from stove and set aside to cool.
10. Preheat oven to 170C. (I preheated at 150C only as my oven had a weird heating system)
11. Whisk in egg yolk into the cream cheese mixture until well combined.
12. Use a cake mixer and 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.
13. Then fold in the rest of the meringue lightly in 3 portions until well combined. Pour batter into the prepared springform pan.
14. Steam-bake cheesecake in a preheated oven for 15mins then reduce temperature to 140C and continue to steam-bake for 1hr and 45mins.15 (I reduce the temperature to 120C as I mentioned my oven had a weird heating system.)
15. Leave the cheesecake to cool in the oven for 1hr with the door ajar. Remove cake from 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.