Orange Cotton Cheesecake

As I have mentioned previously, every once in awhile, I would rummage through my fridge for a stock clearance exercise.  This time round, I found two unopened blocks of cream cheese.  Two cream cheese at one go is perhaps a bit too indulgent, not to mention, overkill whatever weight loss (or the lack of it) that I have achieved thus far.  As such, I decided to spread the calories, and keep one block for the not-too-distant future :).

This recipe is obtained from Agnes Chang's I Can Bake.  The resultant cheesecake is so fluffy and soft, that I deformed parts of it while unmoulding it from the pan. I like anything that spells cheese, but if you are one that does not like too creamy or rich a cheesecake, this is for you.


You will need:
250 g cream cheese
220 ml fresh milk
100 g butter


A:
70 g plain flour, sifted
20 g corn flour, sifted
60 g castor sugar
6 egg yolks
Grated rind and squeezed juice from 1 orange


B:
6 egg whites
1/4 tsp cream of tartar
60 g castor sugar


Preparation:
Preheat oven to 150 deg Celsius.


Put cream cheese and milk into a double boiler.  Double boil until the cheese has melted.  Remove from heat, add butter and stir until the butter has melted.  Leave aside to cool.


Add A into cooled cream cheese mixture and stir well to form a batter.


Whisk B until soft peak, and fold into cream cheese mixture.


Line the bottom of a 10 cm square pan with parchment. Pour cake mixture into the pan.  Put pan into a larger roasting pan filled with hot water.  Steam bake for 1.5 hours until golden brown and cooked.


Remove from oven, invert cake onto cake rack, and leave to cool completely.