Saturday, June 26, 2010

Japanese Cotton Cheese Cake

My friend, Ee Fern, baked this and posted it on Facebook. I could not resist the temptation to try this recipe.

This is not an easy recipe. Most people have a difficult time getting the soft cotton like texture. The recipe called for folding flour into the cheese, whipping egg white to soft perks and folding the egg white mixture to the cheese mixture. Not easy for an amateur baker like me.

I tried baking it twice. Both time unsuccessful. The cake turned up dense at the bottom both time. I did some research in the Internet and was glad to find that I am not the only one facing the same problem. I finally realised that this is because the egg white was not fold thoroughly into the cheese mixture.

I tried it again this morning... and whhhhhaaaaaaoooooooooo.. a real Japanese Cotton Cheesecake.

Recipe from Diane Dessert:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
( This is a large cake. I used a 9-inch cake pan)

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
( I baked the cake in the lower rake to prevent the top from burning)


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