Tuesday, June 25, 2013

190613: Japanese Cotton Soft Cheesecake

Been contemplating to bake this cake for OH SO LONG ... its so expensive outside for a smaaaaaaaaaaaal tiny piece that u will finish in 2 mouth hahaha ..

Had saved this recipe in my folder since 2011 lah .. so at last i decided to bake this .. er coz i bought 1kg + of cream cheese and need to slowly bake it away .. heehehe ..

Anyway .. this recipe is taken from Diana Desserts and i always love her tried and tested recipes ..

Recipe as follows:-


50g. butter250g cream cheese
100 ml fresh milk
1 tbsp. lemon juice
6 egg yolks
80g cake flour
140g fine granulated sugar
6 egg whites
1/4 tsp. cream of tartar

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

3. In a separate bowl, Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

4. Using the SLOWEST speed of your mixer and whisk, slowly 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).

5. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160
degrees C.


** Water Bath:-
i used a 9" cake pan filled it 1/3 with water and than put the 8" cake pan into it .. hahaha .. i think its a ez way of doing coz i dont have a deep tray to use ...

**Half way thru baking, i noted that the top of the cake is getting too brown .. so I used an aluminium foil to cover the top from the oven coil ..

My few taste tester gave good review .. so this recipe is a Keeper and will be baking it again soon!!! ...

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