Sunday, October 2, 2011

Cotton soft Japanese Cheesecake


I love cheesecakes very much, especially Japanese Cheesecake. This cotton soft cheesecake is so light, as light as a cotton, and so yummy. When I see Japanese Cheesecake, I just cannot resist, I can finish half the cake in no time. One spoon after another, can't stop myself...nom, nom, nom!

Enjoy eating!


Japanese Cheesecake

You'll need:
8" round cake pan
parchment paper
- lightly grease and line the bottom and sides of the pan with parchment paper

(a) Egg white
4 egg white
100g sugar
1tsp lemon juice (or 1/2 tsp cream of tartar)

(b) Cheese
200g cream cheese
170g milk
60g unsalted butter
30g sugar

(c) Egg yolk
4 egg yolk
50g cake and pastry flour
20g cornstarch
50g milk


Steps:


1.  Preheat the oven at 325F.
2.  (Part b - cheese mixture) Cut cream cheese into small cubes. Melt cream cheese and milk over a double boiler. Stir in sugar and butter. Remove from heat when all ingredients are melted. Set aside.

      

3.  (Part c - egg yolk mixture) Stir in milk to cornstarch. Fold in the sifted flour. Whisk in the egg yolks. Mix well.
4.  Add the egg yolk mixture (step 2) into the cheese mixture (step 1). Set aside. 

      

5.  Meanwhile, in the stand mixer (or hand mixer) fitted with whisk attachment. Beat the egg white until foamy, add in sugar and cream of tartar. Whisk in high speed until soft peaks form.  


6.  Add the egg white mixture to the cheese-yolk mixture and mix well. Pour into a 8-inch round cake pan.
7.  Bake the cheesecake in an inch water bath at 325F for 1 hours 15 mins or until set and golden brown.






4 comments:

  1. ah li, I wonder how you finish the whole cake after finish baking it? and yet still stay so slim??

    ReplyDelete
  2. Jia - it's cotton mah, cotton = air = zero cal :D

    ReplyDelete
  3. hi,
    what it means by bake in an inch water bath ? underneath the round cake pan must have water?

    ReplyDelete
  4. water bath method is using a larger pan that contain about one or two inches of water, and place your cheesecake pan in it. This way, your cheesecake surface will not cracks because you bake it in a high moisted oven.

    ReplyDelete