I made your cake today....it was soft and yummy...but my batter was really runny... Though after baking the tooth pick came out clean but my cake was wet like custard type..it was not spongy...the batter quantity filled one 8 inch pan and other 6 inch pan. Can you plz tell me where i went wrong.. though i measured all the ingredients properly as per recipe.
The cake texture is not spongy, but shouldn't like custard. Do you chilled the cake until completely cool (better overnight) before cutting? If it is still warm, it can't be slice nicely. Are you using the correct cheese?
@@MyKitchen101en i used cheddar cheese which we use for pizza...after melting the cheese with milk and butter the mixture became runny and quantity was quiet good..yes i cooled the cake but my cake was a sort of American style cheese cake not cotton cheese cake..
If everything goes well, the batter shouldn't be very runny, if it is very runny then your meringue might have deflated. When mixing with hand whisk, just mix gently (you may refer the video), do not mix in circular motion. Then fold again gently with spatula until well mixed.
Step 1, grease the pan with butter or oil, then line with parchment paper Step 2. Preheat oven to 160°C Step.3 combine cheddar, butter and milk and cook over heat or simmering water until fully melted Step.4 filter the flour and cornstarch into the mixture Step. 5 mix until smooth Step 6. Add lemon juice Step 7. Add egg yolks Step 8. Whisk egg white with lemon while adding sugar gradually Step 9.mix the 2 mixtures softly Step 10. Tap to fix bubbles Step 11. Pour into the pan Step 12. Put the pan in moist towel Step 13. Bake for an hour
Are you using smaller mould? The heat for different oven is different, the baking time is just for reference. If your oven is less hot, then you may use higher heat 160°C to bake. You may refer recipe for details and reminders: mykitchen101en.com/cheddar-cheese-cotton-cheesecake/
Yes. Bake at 150°C/300°F for 50 minutes, then reduce to 140°C/285°F and bake for 60-70 minutes, until fully cooked and the top is nicely browned. Cotton cheesecake tends to crack when baked at higher heat. To avoid this problem, it needs to be baked at lower heat over longer period. If you don’t mind it cracking and want to shorten the baking time, you may bake at 160°C/320°F for 80-90 minutes.
Please refer to the recipe page for details, recipe and reminders: mykitchen101en.com/cheddar-cheese-cotton-cheesecake/ If you like this video, don’t forget to hit the LIKE button and Subscribe Our RUclips Channel. Follow us on Facebook for more awesome video recipes: facebook.com/mykitchen101en
Really love all the recipes with the clear details directions
Wow thanks for the detailed instructions this recipe is more tasty
Great job
So talented
im now a new subscriber. amazing cake!
Thanks for your support.
Seems like a lot of work but I'd like to try it
Nice music
What's the height of the pan?
About 7cm/2.75".
I made your cake today....it was soft and yummy...but my batter was really runny... Though after baking the tooth pick came out clean but my cake was wet like custard type..it was not spongy...the batter quantity filled one 8 inch pan and other 6 inch pan. Can you plz tell me where i went wrong.. though i measured all the ingredients properly as per recipe.
The cake texture is not spongy, but shouldn't like custard. Do you chilled the cake until completely cool (better overnight) before cutting? If it is still warm, it can't be slice nicely. Are you using the correct cheese?
@@MyKitchen101en i used cheddar cheese which we use for pizza...after melting the cheese with milk and butter the mixture became runny and quantity was quiet good..yes i cooled the cake but my cake was a sort of American style cheese cake not cotton cheese cake..
For pizza topping is mozzarella cheese, you may try again using sliced cheddar cheese, such as Kraft's cheddar or Chesdale cheddar.
If everything goes well, the batter shouldn't be very runny, if it is very runny then your meringue might have deflated. When mixing with hand whisk, just mix gently (you may refer the video), do not mix in circular motion. Then fold again gently with spatula until well mixed.
Did you use cheese slices or actual cheddar cheese in a block?
I have tried both, either one will be fine.
Step 1, grease the pan with butter or oil, then line with parchment paper
Step 2. Preheat oven to 160°C
Step.3 combine cheddar, butter and milk and cook over heat or simmering water until fully melted
Step.4 filter the flour and cornstarch into the mixture
Step. 5 mix until smooth
Step 6. Add lemon juice
Step 7. Add egg yolks
Step 8. Whisk egg white with lemon while adding sugar gradually
Step 9.mix the 2 mixtures softly
Step 10. Tap to fix bubbles
Step 11. Pour into the pan
Step 12. Put the pan in moist towel
Step 13. Bake for an hour
Could someone explain why is it kept in d fridge after baking?
Cheesecake should always be kept refrigerated for storage, the texture will be sticky when warm, difficult to slice nicely.
Hi may I know why need to put in oven for 40 min to cool down
To minimise the shrinkage.
@@MyKitchen101en hi my oven is convection microwave oven. Been trying many times.top part not easy to turn light brown .Any way to help .thanks
May I know how much ingredients should I prepare for a 6 inch mould
You may try using half of the ingredient.
@@MyKitchen101en thanks for replying. 😊
Can i use rice cooker instead of oven
Rice cooker is too hot, the cake will rise very fast and collapse when done.
Can i use a steamer for this recipe instead of oven?
I have tried steaming it yet, not sure. You may try steaming it over low or medium-low heat, see if it works.
If I'm using cheddar powder how much should i use? Is it the same?
Not tried with cheddar powder, not sure about the amount.
May I check why my cheese cake still in wet even though I had baked same as your recipe timing
Are you using smaller mould? The heat for different oven is different, the baking time is just for reference. If your oven is less hot, then you may use higher heat 160°C to bake.
You may refer recipe for details and reminders: mykitchen101en.com/cheddar-cheese-cotton-cheesecake/
I’m using 8 inches square mould. Thank you for your advice
Totally baking time 1hr 50min??
Yes. Bake at 150°C/300°F for 50 minutes, then reduce to 140°C/285°F and bake for 60-70 minutes, until fully cooked and the top is nicely browned. Cotton cheesecake tends to crack when baked at higher heat. To avoid this problem, it needs to be baked at lower heat over longer period. If you don’t mind it cracking and want to shorten the baking time, you may bake at 160°C/320°F for 80-90 minutes.
Please refer to the recipe page for details, recipe and reminders:
mykitchen101en.com/cheddar-cheese-cotton-cheesecake/
If you like this video, don’t forget to hit the LIKE button and Subscribe Our RUclips Channel.
Follow us on Facebook for more awesome video recipes:
facebook.com/mykitchen101en
background music is sad! have to mute it