Japanese Cotton Cheesecake

I came across this recipe from The Little Teochew, and I just couldn't resist in baking it after seeing the light and fluffy photos of the cake taken by the writer.

To be honest, this is the 2nd time that I'm baking this cake, but yet both results are not up to my expectation. This recipe calls for water bath and since my oven is a tad too small for this, hence the cake got browned before the entire cake was completely cooked. Nevertheless, the cake tastes yummy, and half the cake was gone in just 10 minutes! Perhaps the next round I'll try making this at my in-law's place since the oven is bigger. Hehe.

Japanese Cotton Cheesecake
(seen in The Little Teochew & Diana's Dessert)


What You'll Need:

• 140g fine granulated sugar
• 6 egg whites
• 6 egg yolks
• 1/4 tsp cream of tartar
• 50g butter
• 250g cream cheese
• 100ml fresh milk
• 1 tbsp lemon juice (I omitted this)
• 60g cake flour
• 20g corn flour
• 1/4 tsp salt

How To:

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 egg whites to the cheese mixture and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage.




4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celsius.

*Note: From my experience with water bath, it's safer to wrap the base of the cake tin with at least double layer of aluminium foil.

Happy baking! :)

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New York Cheese Cake

Found this recipe online when googl-ing for New York Cheesecake recipe. The 153 reviews of this recipe boast an average rating of 5 stars! So I chose to try this recipe out. No doubt, it does live to the 5 star rating even though I did some minor adjustment to the recipe! My relatives loved it, and hubby even gave a 10 rating for this cake!

 

INGREDIENTS
THE CRUST

• 85ml butter melted
• 140g digestive biscuits , made into fine crumbs
• 1 tbsp granulated / caster sugar

THE CHEESECAKE FILLING

• 3 x 250g pack full fat soft cheese (Philadelphia is good)
• 230g caster sugar
• 3 tbsp plain flour
• 1½ tsp vanilla extract
• finely grated zest of 1 lemon (about 2 tsp)
• 1½ tsp lemon juice
• 3 large eggs , plus 1 yolk

METHOD
PREPARING THE CRUST

1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

PREPARING THE FILLING

1. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
2. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 200ml of soured cream until smooth. Continue on low speed as you add the measured soured cream. Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
3. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

Note: Keep everything at room temperature

Keep everything at room temperature. To avoid lumps and ensure even mixing without over-beating, it is essential to have the soft cheese at room temperature before starting. Ideally, let it come to room temperature in its pack for 2 hours. If you're short of time, cut the soft cheese into chunks and leave to soften for 1 hour. It also helps to have a tabletop mixer with a powerful motor. But if you don't have one, a hand-held mixer works fine.

For full actual recipe, click here

 

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