Friday, August 22, 2014

Japanese Cotton Cheesecake Recipe (Improved version)

Looking for a light and fluffy cheesecake this is the recipe you'll love! Keeper as it is we'll bake this again one day. (っ◔◡◔)っ ♥

Was highlighted by a friend that recipes should advice what pan size is used, with that from today onwards we're adding this collumn to our cake/ muffin/ cupcake recipes.
Square Pan of 9" x 9" sides x 2" height
and another
Round Pan of 5" diameter x 1.5" height

Cream Cheese Mix Ingredients
50g Butter
250g Cream Cheese
100ml Fresh Milk
60g Top Flour (sifted)
20g Corn Flour (sifted)
1/4 teaspoon Salt
6 Egg Yolks
1 teaspoon Vanilla Extract
Lemon Zest (Optional)

Meringue Ingredients
140g Fine Granulated Sugar
6 Egg Whites

Water Bath
Oven Tray
500ml Cold Water
300ml Cold Water

1. Melt Cream Cheese, Butter and Fresh Milk over a double boiler. Whisk it occasionally to help the texture become till silky smooth.
2. Let the warm Cream Cheese Mix cool for 10mins.
3. Fold in Salt, Vanilla Extract, Lemon Zest and Egg yolks. Follow by Flour and Cornflour. Set aside.
4. Preheat the oven at 250°C. Prepare the silicon pans by greasing it or line the bottom and sides of the baking pan with greaseproof baking paper or parchment paper.
5. In another whisking bowl, whisk Egg whites until foamy then add in the sugar and whisk until soft peaks form.
Meaning of Soft Peak - When you turn your whisk upside down, the peaks are just starting to hold. They're soft and melt back into themselves after a second. More about Meringue Stage explained here.
6. Add the Meringue to the Cream Cheese Mix and gently fold until well combine.
7. Pour the Pour the cake batter into your baking pans.
8. Place the Baking Pans on the tray and pour 500ml Cold water into the tray. This is call the Cold Water Bath technique.
9. Bake cheesecake at 230°C in a water bath for 10 mins.
10. Lower the tempreture to 150°C and bake for 30mins then add 300ml of Cold Water to the tray and bake for another 30mins or until set and golden brown. Alternatively, test using a wooden skewer. Insert in the centre of the cake. It should come out fairly clean.
10. Leave to cool in oven with door ajar for about an hour. Reason is sudden drastic changes in the temperature may cause the cake to cool too quickly and collapse.
11. Unmould the cake sand place on a wire rack to cool.
12. Chill overnight before serving.

Personal Tips:
- Dip the knife in hot water before cutting for clean slices.
- Do not need to over turn the Cheesecake to cool
- Tips from Victoria's blog for painting the cake: 1 tsp of dark cocoa powder was added to 2 tsp of cake batter for decorating purposes. Adjust this accordingly to the size of the image you like to paint.

Serving Suggestions:
- Before Serving, dust it with icing sugar to give it a dreamy look!
- Or... You can serve it with Blueberry Compote Recipe available here.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

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