| Blueberry Cotton Cheese Cake Recipe |
Ingredients |
A
- 250g cream cheese
- 50g butter
- 100ml fresh milk
B
- 60g plain flour
- 20g corn flour
- 6 egg yolks
- A pinch of salt
- ¼ tsp purple coloring
- 1 tsp blueberry essence
- 2 tbsp blueberry jam
C
- 6 egg whites
- ¼ tsp cream of tartar
- 140g caster sugar
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Preparation
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- Beat the egg yolks until creamy, then fold in the superfine flour, corn flour and pinch of salt and stir evenly. After that, add in all the blueberry ingredients (coloring, blueberry jam and blueberry essence). Blend all ingredients evenly before leaving it aside.
- Mix the cream cheese, butter and fresh milk together evenly in a glass bowl place in a pan filled with water that is heated moderately. Set aside.
- Using k-beater, beat egg whites until foamy. Add in cream of tartar, and continue to beat. Slowly add in the caster sugar as well and proceed to beat until it is light and fluffy or until soft peaks are formed.
- Fold the egg whites batter into the flour mixture from Step 1 and cream cheese mixture from Step 2. Stir the batter evenly.
- Pour the cheese batter into a greased 8" cake tin before steam baking in oven for about 1½ hours at temperature of 160°C.
- Remove the cake from oven and spread some blueberry jam on top of the cheese cake.
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