I read about her try on this recipe for a few times, even the comments, and finally 鼓起勇氣, have it done last friday afternoon when the boy is not having school (due to PSLE oral). Blessed Homemaker doesn't have problem in getting the cheesecake done in a short time, but I almost took an hour, from measuring all the ingredient to putting the final product into oven, that includes whisking the 4 egg whites with my hand whisk. *sigh* really regret not using the mixer... 4 egg whites! So tiring, but I manage to have medium hard peaks (but egg whites did not fall when I turn mixer bowl upside down) after like 10 - 15 minutes with lots of short rest in between. My arm ache for 3 days after that, and I even have problem brushing my teeth. (goes to show how much exercise I lack)
I have to note, when sifting the flour inside the egg, milk, cheese, butter mixture, I can see specks of flour floating around, so I do worry about getting balls of flour in the end product, but luckily, no, no trace of flour. :-)
Blessed Homemaker advise me to lengthen the baking time since I am using a 8 inch pan. As I see dark patches forming, I did not follow the recipe's 20 minutes 170 degree Celsius. I only bake 15 minutes and turn it down to 140 degree Celsius and further bake the standard 40 + my extra 15 minutes.
The cake rose beautifully in the oven after 30 minutes. See this.
Finally, I off the oven and wait for it to cool inside ... and also to see it shrinking from the sides, sinking as well and ended up like this.
So sad ... I am already expecting Kueh, not cheesecake, but after I cut, hmm still look reasonable ok, and very tasty. As expected, the cake has a dense layer at the bottom (caused by the sinking) and that layer taste saltish, but my kids say it is still tasty. My hubby even volunteer to share the last piece with me cos he feels that it is tasty. The cake is all eaten up on the 2nd day. I think I have to try again, using the KA to beat the whites. However, I still feel that my skill of folding the whites into the batter needs lots of practicing. But I like the idea of using balloon whisk to fold in the whites. Let's hope I get the time to try again.
Sharing with you how the "cheesecake kueh" looks like.
Do not be deceived, the cake is still very soft.