Cotton Soft Japanese Cheesecake
Yield: One 8" cheesecake
Ingredients CHECKED！Enough for me to bake another 10 cakes wtf!
Thats why is kinda waste if you are just gonna bake for just once in a while.
I will get nagging from the "refrigerator owner" (my mom) for keeping all this ingredients
for over a year and not baking anything for the past one year. =_=
Recipe and guideline from the website....
Cover it with aluminium foil to avoid over-bake..
Just learned about this. Such a noob. No wonder all my cakes are over-bake on the outside
but unbaked inside wtf.
Baking in process.... weee...
it looks pretty perfect here.
Until I add the green-tea powder and it looks like fungus is blooming on top of my cake.
So, bad idea. I scrapped it all away after that.
The cake texture was still ok. It tasted like...... A cake.
But it tasted more like a cheesecake after one day.
(Emm. i don't know why, but it always happens this way)
So, cheers. Enjoy the recipe below. Although i kinda fail.
Will do it again some day before i start work!
9 oz. cream cheese (one 8 oz. brick plus 1 oz. of another brick)
4 tablespoons unsalted butter
1/3 cup fresh, whole milk
6 eggs, room temperature - whites and yolks separated
1/4 tsp. cream of tartar
1/2 cup plus 1/8 cup extra fine granulated sugar
1/3 cup plus 1 tsp. cake flour
3 tbsp. corn starch
Note: Do not substitute homemade cake flour (regular flour mixed with cornstarch) for this recipe.
- Melt cream cheese, butter and milk in a heat-proof bowl over a pot of simmering water. Stir occasionally to break up cream cheese and combine the ingredients. Remove bowl from heat and allow to cool. Mixture will be thick. If lumpy, use a whisk to vigorously beat the mixture until smooth. Set aside.
- When mixture has cooled, fold in the egg yolks, flour and corn starch. Fold until thoroughly incorporated.
- Preheat oven to 325 degrees.
- In a large bowl, whisk egg whites with an electric mixer until foamy. Add the cream of tartar and mix again, gradually adding the extra-fine sugar a little at a time until soft peaks form. Note: Soft peaks: mixture should be white and opaque, and meringue will fall onto itself when the beaters are lifted from the bowl.
- Add the cheese mixture to the egg white mixture and fold together until well incorporated.
- Pour into an 8-inch round spring-form pan that has been lightly greased and lined (sides and bottom) with parchment paper. Place a piece of aluminum foil over the top of the cake so it does not brown.
- Bake in a water bath for 1 hour 10 minutes. When timer sounds, bake for an additional 10-15 minutes with the oven door cracked.
- Carefully remove pan from water bath and let stand until cake pulls away from the sides of the pan. Remove spring-form ring and serve.
Notes:
- Substitutions are not recommended for this recipe. Be sure to use whole milk, cake flour and extra-fine sugar. If you can't find extra-fine sugar, grind regular sugar finer in a food processor.
- One tablespoon of lemon juice may be added to the cooled cheese/butter/milk mixture for flavor.
- Sprinkle matcha green tea on finished cake, or top with fresh fruit for serving.
