The girlfriend in the States just texted me regarding the recipe which she says didn’t quite work.
After a few texts being exchanged, i realized the girlfriend followed the recipe from the newspaper. I didn’t quite read the recipe printed there but all i know is it was very detailed. Rebecca Lynne Tan, the Straits Times journalist made mammoth effort to re-write my recipe so that it would be much friendlier to non-bakers.
After the girlfriend complained, i took out the paper to re-read and noticed a few boo boo.
A few things to take note if you are gonna follow the recipe on the paper :
- do peel the yam first before steaming
- if you want your cheesecake to have bits of yam, just puree the yam for a shorter period of time
- if you do not want your cheesecake to have bits of yam, puree the yam till smooth
- all the mixing is to be done via food processor or mixer — you don’t have to fold in via hand –
- the purpose of cornflour being added is to prevent eggs from scrambling but in my case (you won’t want that to happen on your first attempt as it can be quite demoralizing), i don’t add it as i understand my oven’s temperature really well and i know i would be baking at the correct temperature (i have oven thermometer). to quote Cindy Mushet, ‘starches mar the texture of a creamy cheesecake and can compromise the flavour as well’.
Do let me know if you have encountered any other problems?
p.s : to be on the safe side, it is best to follow the orh nee cheesecake recipe on this blog :)