Chocolate PB chip cookies

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I FINALLY BAKED AGAIN! :D

Seems like a super duper long time since I did especially if you look back to see when my last baking post was on this blog hahaha. Well, I did bake in between this and my last baking post, but AT MOST just once or twice… I’ve really not had much time to bake + lazy :( Sometimes rest is more important lol.

I kept feeling like eating cookies recently but I didn’t really wanna buy from outside cos either too ex or the cheaper ones are just not really the kind I like (I like cookies with rich flavours!). So baking my own it was!

Found this recipe from food52 and made slight modifications. Thankfully they still turned out pretty good!

The original recipe said “makes approximately 18 cookies” but really, I got about 40 lol. Guess it’s cos I made mine smaller (half the size)? But they still look quite ok-sized! To me, 18 cookies would mean each one was pretty huge :O

Ingredients

2 cups (250 grams) all-purpose flour (I went by the cups approximation lol)
1/2 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups peanut butter chips
100g sugar
100g brown sugar
1/2 cup plus 1 tablespoon rice bran oil (or other neutral oils)
1/4 cup plus 1 tablespoon water

Steps

  1. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add the peanut butter chips to the flour mixture and toss to coat.
  2. In a separate large bowl, whisk the sugars briskly with the oil and water until smooth and incorporated, about 2 minutes. (Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.)
  3. Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
    Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
  4. Preheat the oven to 175°C (350°F). Line sheet pans with parchment paper. Remove dough from the refrigerator and portion dough into 2-inch mounds (mine were probably half the size). You may freeze the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.
  5. Bake for ~12 minutes. Do not overbake. Let cool completely before serving.

When just removed, the cookies are slightly crisp on the outside and soft inside. But once cooled completely, they are more of soft/chewy cookie texture. It’s still good! :)

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Baileys chiffon cake

I think this should be a new flavour of chiffon cake I came up with… Or at least one that is very rarely thought of or made! :D

Modified the pandan chiffon cake recipe published here.

Ingredients of batter

  • 5 egg yolks
  • 20g caster sugar
  • 100g cake flour (I used 75g AP flour + 25g corn starch)
  • 1 tsp baking powder
  • 75ml + 1 Tbsp Baileys’ Irish cream (can have 100ml Baileys w/o coconut milk)
  • 25ml + 1 Tbsp coconut milk (because I wanted to use up my coconut milk)
  • 3 Tbsp olive oil

Ingredients of egg whites mixture

  • 5 egg whites
  • 50 gm caster sugar
  • 1/2 tsp cream of tartar

Method

  1. Preheat oven to 170C (338F).
  2. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, and Baileys. Combine well.
  3. Sift in the mixture of flour + corn starch + baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.
  4. Use a large clean bowl (making sure there’s no water or oil in it), beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar.
  5. Then add the 50 grams of sugar in three (or more) batches gradually, beating well between additions. Continue to beat until stiff peaks form.
  6. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  7. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes (I took 40min). If you find your cake top browning too quickly, reduce heat to 150C (302F), continue to bake for the remainder of the time until cooked through (my cake top turned very brown about 6min in, so for the rest of the 34min, my cake baked at 150C with an aluminium foil covering the top of the cake pan).
  8. Remove cake from the oven and invert the pan immediately. Allow it to cool completely before removing from pan.

Step 8 makes me lol cos my cake fell out of the pan before it even cooled completely HAHAHA. Which resulted in my deformed cake you can see from pic above :P So I just took the whole cake and placed it on a plate. Prematurely done haha xD

Though not aesthetically perfect, at least it still tasted pretty decent! There is a nice slight alcohol taste with a teeny hint of coconut that can probably go undetected. The coconut’s not the main flavour anyway!

Oh, and I forgot to mention, it is one SOFT AND FLUFFY cake! :D

No-bake peanut butter oatmeal energy bites

So, I haven’t had any food/recipe posts in a loooonggg while. And even this is pretty long overdue.

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Here I present, no-bake PB oatmeal energy bites!

For a few days before I finally found the recipe, I kept having a craving for something sweet… but yet healthy. I needed a guilt-free snack for random times of the day, especially post-meals. I know right, so full after a meal and still wanna find snacks :P Oh well, that’s my life #foreverapig haha.

So one evening I just decided to do a quick search on google and pinterest (good recipe source hehe), and found this! It was superrr easy to make based on the instructions; plus I already had everything I needed at home :D

So happy with the results of this simple fuss-free recipe. They were sweet, chewy, decadent peanut butter, oaty…. and just packed with all the healthy stuff! :D Totally hit the spot and satisfied my sweet-tooth cravings :)

Recipe adapted from getcreativejuice.com

(FYI, I made mine into squares instead of rolling them up into balls like the original recipe)

Ingredients (makes 20 small squares)

  • 1 cup oats
  • ⅔ cup toasted shredded coconut
  • ½ cup peanut butter
  • ⅓ cup honey
  • 2 Tbsp. chia seeds

Instructions

  1. Combine all ingredients in a large bowl.
  2. Pour out the mixture onto cling wrap or parchment/baking paper. It should be sticky, clumpy and very much like a ball of dough. Flatten it and shape it into a huge square/rectangle. (Could use a square/rectangular baking pan for this too, but I was lazy)
  3. Refrigerate for at least 30min or until the mixture is firm so that it would be easier to slice up.
  4. Slice into pieces and enjoy! :D

I used Adam’s natural PB, which may have caused my bites to be slightly softer. Keeping them in the fridge didn’t really firm them up enough for my liking, so I kept mine in the freezer :) Instead of becoming hard as rock, they thawed quite quickly once removed from the freezer, so they still tasted pretty decadent and chewy! :D

Just typing this and thinking about them makes me feel like having some now…. but they’re all gone :/

Time to make more soon! :)

Crispy oatmeal choc chip cookies

Last weekend, I baked some delicious cookies using a recipe from food52 :D I just had to try it because it said “crispy” and I always love a crispy cookie ^^

No offence, but I have no idea why people like chewy cookies. It’s as though they are not baked properly (though I know in actual fact they are just intentionally underbaked, or use a set of ingredients that cause it to be deliberately chewy/soft in texture)! :P It’s like I leave a cookie that’s supposed to be crunchy out in the open, let all the humidity affect its texture…. and wah la! Soft chewy cookie! Hahahah, exaggerrated, but I guess you get my point on why I’m not a fan of chewy/soft/”non-crunchy” cookies (well ok, there are a few exceptions….).

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So for these awesomely crunchy cookies.…. :D (I mostly just copied the recipe from the link cos I didn’t make much changes haha)

Makes about 5 dozen cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon allspice
  • 2 sticks unsalted butter, softened (226g)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar (I used caster sugar instead)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 2 cups semisweet chocolate chips or chunks (I used 1 cup choc chips, 1 cup PB chips cos I ran out of choc chips heh :P)

Procedure

  1. Heat the oven to 375 degrees F/190 C. In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
  2. In the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl once.
  3. Add the flour and spices in three additions, beating until just combined and scraping down the sides of the bowl after each addition. Do not overbeat!
  4. Stir in the oats and the chocolate chips, distributing evenly.
  5. Drop the dough in heaping tablespoons on parchment-lined baking sheets, keeping the cookies at least 2 inches apart. Flatten gently with the back of a spoon and bake for about 10 minutes, rotating the baking sheets halfway through. The cookies are done when they turn lightly golden around the edges, and the tops look almost dry.
  6. Cool on the baking sheets for a minute, then transfer to wire racks to cool completely. The cookies are best still slightly warm, but you can successfully store them in an airtight container for up to a few days.

These cookies lasted less than a week in my house! :D Family and friends liked it… and so did I! :D I think I have pretty high standards for my bakes.. so, you know… they should be tasty! ^^

Best banana bread ever!

I think I just found the recipe for the best banana bread in my books! Definitely will be my go-to banana bread recipe in future! So versatile and easy to create new flavours out of this basic recipe too :D

It was moist, flavourful, and best of all… HEALTHY.

It’s supposed to be a PALEO recipe, but I had no nut butters on hand except peanut, which is not paleo haha.

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I love the crumb of this bread.

So reluctant to share this recipe haha. But since I found it on the Internet, and it would be freely available somewhere else anyway… so here it is! There are several ways to substitute ingredients in this recipe (e.g., using different nut butters or sunflower butter instead of PB, using other flours instead of coconut). But here’s my version:

Ingredients

  • 400g bananas, mashed (I used 5; they can be yellow bananas)
  • 4 eggs
  • 1/2 cup peanut butter (can sub other nut butters for paleo option)
  • 4 tablespoons coconut oil
  • 75g coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • Peanut butter chips! (just like chocolate chips, but peanut butter :D)

Directions

  1. Preheat your oven to 175C.
  2. Blend bananas, eggs, PB, and coconut oil in blender until mixed well (yes, you can use a blender!).
  3. In a separate bowl, add in coconut flour, baking soda, baking powder, vanilla extract, salt and mix well.
  4. Add blended mixture into the bowl of dry ingredients and mix till smooth.
  5. Pour batter in a well-greased loaf pan and spread it evenly
  6. Place in preheated oven and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove from oven and flip your bread out onto a cooling rack.
  8. Slice and serve.

Banana muffins/bread

It has been such a busy weekend; or so it feels. I’m just someone who needs quite a bit of alone time, or just times when I get to feel comfortable just doing nothing at all. Not much of it this weekend. I think it’s cos of the work I had to bring home because of tight deadlines, plus I’m out of office for the second half of the day tomorrow. The latter is a double-edged sword: on one hand it is the cause of me having to bring work home (not enough time in office to complete it by Tuesday), and on the other hand it is what’s making me pretty happy today because I know it’s a “half-day” for me tomorrow :D

But anyway, despite how busy and tired I felt this week, I’m glad I found time to bake :) It’s been such a long while. My new oven has also been sitting idle since before CNY ><

Presenting, mini banana muffins! Made using a banana bread recipe :) It’s the first bake for my new oven, as well as the first bake of the year hehe ^^

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I halved the original recipe and did some minor tweaks. So the recipe below is what I used. Original one here.

Ingredients

  • 1 large egg
  • 1/4 cup caster sugar
  • 1/4 cup coconut oil
  • 2 large ripe bananas, peeled and mashed
  • 1 tablespoon greek yogurt
  • 1/2 vanilla pod
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon cinnamon
  • 1 tbsp chia seeds (optional)

Directions

  1. Preheat oven to 175C. Grease and flour one 12-cup mini muffin tray; set aside.
  2. Beat eggs and sugar until smooth, well-combined, and mixture is golden yellow in color.
  3. Slowly drizzle in the oil. Ensure oil is incorporated before adding more. Don’t dump it all in at once.
  4. Add the bananas and greek yogurt, and beat until combined
  5. Add the flour, baking soda, salt, cinnamon, chia seeds and vanilla beans. Beat until just combined.
  6. Pour batter into prepared muffin tray. Bake for about 20 minutes, or until tops are domed/a toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
  7. Remove pans from oven and allow to them to cool before turning out onto rack to cool completely. Keeps at room temperature for up to 1 week or in the freezer for up to 6 months.

I actually haven’t tasted this yet haha. Will update when I try it tomorrow :D

/edit/ They tasted really good! Really moist and flavourful, so much so that I thought perhaps I could have omitted the sugar. Must be the work of the over-riped bananas that was so perfect and suited for baking xD Oh, and I credit the success of this bake to my awesome new oven that has such consistent and evenly distributed heating :D

Chocolate banana swiss roll

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It’s my very first time baking a swiss roll. It’s actually a really easy cake to bake and the difficulty lies more in the technique. All you have to do in theory is to bake a sheet of cake that takes less than 10min baking time, then prep the filling, spread the filling on the sheet cake, and roll it up! Swiss roll, TADAAA :D

The recipe I used for the sheet cake required beating the egg whites to soft peaks. I kind of messed up at that stage cos my egg whites separated >< Overbeating I think. But I honestly didn’t see the soft peak stage!! Maybe it’s cos I hand-beat the egg whites and wasn’t consistent in my beating in terms of direction and motion haha. I’m guessing that makes a difference! Still used the batter I had though… I knew it was gonna come out imperfect, but to me it was “just roll it up and no one will notice any uneven-ness :P hahahaha (which is true cos the smooth side which lies on the baking sheet is the one that’s on the outside xD). Surprisingly though, the texture of the cake is still quite soft? Bf said it was slightly dry unlike swiss rolls that you buy from shops outside, but I think that’s because I did overbake it a teeny bit… oops :P Oh and another point

For my filling, I used a banana cream recipe originally made for the Tokyo Banana. On it’s own it’s not bad I guess. But when I put it in the swiss roll, the banana taste does not really “come out”; overpowered by the chocolate ><

So here are the recipes I used/adapted for the cake and banana cream, in order.

Chocolate sheet cake

Ingredients
(Note: This recipe should yield 1 1/2 sheet pan sponge cake, but for me it only filled one of my pans that was about the size of a 12-muffin tray; probably cos I didn’t get enough volume from beating the egg whites heh)

  • 1/4 cup dutch processed cocoa powder
  • 1/3 cup cake flour
  • 1/4 t. salt
  • 1 t. baking powder
  • 4 eggs, yolks and whites in separate bowls
  • 1/2 cup sugar

Directions

  1. Line the sheet pan with non-stick baking paper and some cooking spray (optional; just make sure it’s well-lined because the cake sticks very easily, otherwise you will end up with a torn cake).
  2. Pre-heat the oven to 425 degree.
  3. Sift together the dry ingredients (cocoa, flour, salt, baking powder) and place in a small bowl to the side.
  4. Whisk egg whites until they are at soft peaks.
  5. In a small mixing bowl mix the egg yolks and sugar together until they become pale yellow. Add the dry ingredients to the egg yolk mixture. The batter will be stiff.
  6. Mix in half the egg white mixture until completely incorporated and the batter becomes easier to work with. Finally fold in the last half of the egg whites. Don’t over-stir the second half.
  7. Pour onto the greased and lined pan. Use a spatula to spread the batter evenly so you do not end up with a big cake on one side and a cracker like cake on the other. Because the egg whites were whipped it is important *not* to bang the pan in order to get the batter to settle. Simply use a spatula to spread. Bake for 6-8 minutes or until the cake is sponge-y to the touch.
  8. Remove cake from the oven and allow it to cool in the pan for a few minutes. Then while it is still warm, roll it up with the baking paper still attached and leave it to cool completely. This gives the cake form memory and will keep it from cracking when you roll it later with the filling.

Banana cream  (youtube vid here)

Ingredients

  • Net 100g (3.5oz.) banana
  • 1 egg
  • 1 tbsp. corn starch
  • 3 tbsp. granulated sugar
  • 150ml milk
  • 1 tsp of vanilla extract

Directions

  1. In a bowl, mash banana with a fork.
  2. Add the rest of the ingredients and mix well.
  3. (Here, the original recipe says to strain the mixture through a sieve into a saucepan, but I just poured the mixture in (2) without sieving because I preferred the uneven banana bits in my cream.)
  4. Put the saucepan on low heat, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat.
  5. Leave to cool completely.
  6. Transfer the cream into a dish covered tightly with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge till it firms up slightly; firm enough to spread.

Assembling the roll

Unroll the sheet cake gently and spread an even layer of banana cream on it. Don’t spread it too thick (like I did :P) otherwise the cream may ooze out as you roll, and you may not be able to get a nice tight roll. Roll up the cake with the cream, slowly peeling off the baking paper as you do so. It is unlikely that you will be able to re-roll the cake once you roll it up as the cake with stick to the cream and unrolling it would not only be messy, but also cause your cake to tear; so roll carefully!

To cut the roll, either one of these would work:

  1. Use a knife with a very sharp blade. As the cake is quite soft, a sharp knife would make it easier to cut the roll and the cream would not ooze out as you apply pressure while cutting.
  2. Chill it and let it firm up slightly before cutting (for the same reason as above).
  3. Use the string method to cut the roll into slices! My favourite method :) (I think it’s more often used for cake layering, but it really works for making clean cuts on just cakes in general haha. Get an idea of what this is here!)

Paleo chocolate chip cookies

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An overdue post. I baked these cookies last week, and the recipe I used was supposedly one that claimed to be for the best chocolate chip cookies ever! And I think they didn’t disappoint. Indeed, these were some awesome chocolate chip cookies!! <3 Chocolate-y, chewy and almond-y :D I actually liked the nutty taste! And who doesn’t love almonds ^^

Big plus point is that these cookies are more nutritious than the store bought variety, filled with natural ingredients :D

I adapted the recipe from here. There’s actually nutritional info for these cookies on the actual site too, but don’t think I’ll include them here because the ingredients I used are not exactly identical, plus I had a teeny bit more cookies (smaller size I guess), so it may not be the same haha. Feel free to hop over to the actual site for a rough estimate if you’re curious though!

So anyway, here’s my version!

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Makes 13 (more or less depending on the size of your cookies!)

Ingredients

  • 1 c. almond meal
  • scant ¼ t. sea salt
  • ⅛ t. baking soda (I’m kinda curious why baking soda is used for many paleo recipes instead of baking powder haha)
  • ¼ t. cinnamon
  • 3 T. ghee, melted
  • 2 T. honey
  • 1½ t. vanilla
  • ½ t. water
  • 4 T. chopped dark chocolate, depending on personal preference

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix the almond meal, salt, baking soda, and cinnamon.
  3. Stir in the ghee, honey, and vanilla.
  4. Add in water to bring everything together (may add a little more if necessary).
  5. Stir in the chopped chocolate last.
  6. With wet hands (so the dough won’t stick to your hands), form little balls of dough and place them on a lined baking tray. Flatten each ball to about 1/2-inch thick (not too thin as they spread a little).
  7. Bake for 8-10 minutes until the edges are golden-brown.
  8. Let them sit on the pan for 5-10 minutes (they firm up during this time, so this is an important step!).
  9. Enjoy! :D

Paleo banana muffins

I finally submitted my thesis draft yesterday. So, finally have time to bake and experiment with some paleo stuff! :D (Ok, I did have time as well previously, but I would feel guilty for not doing work if I baked then haha.)

Using a banana bread recipe adapted from Elana’s pantry, I made muffins! :D I wanted to stuff them with some filling as well, but could not really decide between peanut butter or my homemade chocolate hazelnut butter. So eventually, I had half a batch with the hazelnut butter (paleo) and the other half with PB (not paleo). The hazelnut butter one had more flavour and was more tasty imo :)

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Look at that generous choc hazelnut butter filling!!! ^o^ To save myself from typing “choc hazelnut butter” for the rest of this entry, I shall call that filling “nutella” now hahaha.

As you see, the PB version is not really a filling (though that was the original concept) haha. Because I kinda ran out of batter to cover the PB fillings before baking. To illustrate (with childish graphics :P haha):

Basically, I ran out of batter 2, the top layer; so it was too thin to cover the PB filling. Therefore, I decided to swirl the PB and batter instead! Making a PB swirl muffin as seen in the picture! :D

Another reason it’s a PB swirl instead of filling was also because the PB I used was too liquid :P So it could not hold it’s shape in the centre of the muffin (on top of batter 1); ended up flowing a little toward the edges so it becomes like a “PB burger” muffin (i.e., batter 1, PB layer, batter 2).

So anyway, here’s the recipe I used for the muffins!

Paleo Banana Bread Muffins
Makes 12

Ingredients

  • 3 bananas (about 1 ½ cups) mashed
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey
  • ¼ cup palm shortening ghee (i.e., clarified butter)
  • 2 cups blanched almond flour (used Bob’s red mill, which online reviews say may be more like almond meal than flour because it’s slightly coarser)
  • ½ teaspoon celtic sea salt
  • 1 teaspoon baking soda powder

Directions

  1. Place bananas, eggs, vanilla, honey and shortening in a food processor. Pulse ingredients together. (I used a hand-whisk and whisked the ingredients)
  2. Pulse Whisk in almond flour, salt and baking soda (I believe if you process the ingredients instead of whisk them, you’ll get a finer crumb and smoother texture. Mine was coarser and had some nutty texture, which I’m still pretty ok with :))
  3. Line muffin tray with muffin cups. Scoop batter into a greased 7.5 x 3.5 magic line loaf pan muffin cups. (*If filling muffins, fill 1/3 of muffin cups with batter, then add filling, then cover filling with more batter till cups are about 3/4 filled)
  4. Bake at 350°F for 55-65 minutes 20-25 minutes (or till toothpick inserted at centre of each muffin comes out clean)
  5. Remove from oven and allow to cool. ENJOY :D

If you’re curious about the “nutella”, any recipe online will do! Basically I just processed the hazelnuts in a food processor till it became crumbly, then I added in about 1-2 Tbsp of cocoa powder and some honey to taste. Continued blending them all together till the butter was made ^^ At one point, that was this giant chocolate ball of “dough” in the processor, and I thought I would never get butter!! Was I doing something wrong??? Thankfully not. and my food processor did a wonderful job in providing me with some healthy “nutella” ^^ Oh, and the food processor got kinda hot in the process I was so scared it was gonna spoil :P Hahaha. PHEW! :D

Japanese cheesecake

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Attempted this again after who-knows-how-long. I’ve failed THREE times before baking this, so took me a while to decide to try it again. Actually, was influenced by several postings by ieatishootipost regarding his jap cheesecake attempts, which he finally managed to perfect with a REALLY smooth brown-ed top (all ready to be sold)! It was so perfect! But obviously I didn’t achieve that as you can see in my picture haha! >< But I’m quite satisfied with it and would consider it my FIRST successful attempt after my previous failures hahaha. Definitely, still lots of room for improvement!

Recipe from here.

For 8″/9″ round tin

Ingredients

  • 140g/5 oz. fine granulated sugar (used caster sugar)
  • 6 egg whites
  • 6 egg yolks
  • 1/4 teaspoon cream of tartar
  • 50g/2 oz. unsalted butter
  • 250g/9 oz. cream cheese
  • 100 ml/3 fluid oz. fresh milk
  • 1 tablespoon lemon juice
  • 60g/2 oz. cake flour /superfine flour (used 45g AP flour)
  • 20g/1 oz. cornflour (cornstarch) (used 35g rice flour)
  • 1/4 teaspoon salt

Method

  1. Melt cream cheese, butter and milk over a double boiler (I used a microwave). Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
  2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
  3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
  4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). (Instead of a water bath, I tried out a tip by thelittleteochew – tip #3 – and put little containers of water at the corners of the oven to provide to moisture. I think it’s less messy as compared to a water bath haha)

Honestly, I kinda know what went wrong with my cheesecake (well, at least one thing I know). I was kinda upset as I poured the batter into the cake tin… My batter was bubbly :( I think I didn’t beat the egg whites enough. It was sorta at soft peaks already, but I think it could still be slightly stiffer.

Oh, and actually another problem I have is with my oven. I don’t really trust the temperature readings and heat circulation :P I started with 160c as per the recipe. Then I thought the top was cooking too fast so I tented the cake with foil and lowered the temperature a little. And basically, I made slight adjustments to the oven temp based on gut feel (which sometimes is not very accurate too) :P I think I should get an oven thermometer soon!