Chinese New Year is just around the corner. And I will be going on a vacation in less than two weeks time. *excited* Anyways, I decided to come home early yesterday afternoon after my pedicure session at Nails&Wax. Did not even go for window shopping like I always did. Came home and started baking Japanese Cotton Cheesecake when the Philadelphia Cream Cheese which I removed from the fridge had slightly softened.
For those of you who like cheesecake, this is something you can try. It’s soft, spongy and tastes rich at the same time but doesn’t make you go sick of the cheesy taste over time.
I adapted the recipe from The Little Teochew and here’s the link to her recipe. Just follow whatever she instructed in her recipe guideline and you can never go wrong. Don’t be skimp and over generous with your ingredients. AND NO SHORTCUTS! I tried that before and my cakes failed miserably. Lesson learnt. LOL!
- 140g fine granulated sugar
- 6 egg yolks
- 6 egg whites
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 1 tbsp fresh lemon juice (I omitted this)
- 60g cake flour
- 20g corn flour
- 1/4 tsp salt
- Melt cream cheese, milk and butter over a double boiler. When they are completely melted or dissolved, remove them from the heat and set aside. I used the time to line my baking tin with parchment. And by the time I am done lining the baking tin, the melted cream cheese mixture had cooled down a little.
- Fold in cake flour, corn flour, egg yolks, lemon juice and salt. I mixed all the dry ingredients together and sifted them before pouring them over the mixture. Please do not over fold the flour as they will make your cheesecake hard when baked. Then followed by your egg yolks and lemon juice. I poured in three egg yolks each time instead of all 6 of them in one go.
- When you are done with your cream cheese mixture, whisk the egg whites and cream of tartar until they looked foamy. Add in the granulated sugar little by little and continue whisking until you see soft peak forming.
- Fold in the egg whites into the cream cheese mixture. I scooped half of the egg white mixture and folded until I see no white streak before pouring the remaining egg white mixture into the cream cheese mixture.
- Pour your cream cheese batter into a 8 inches baking tin lined with baking parchment. You may want to wrap your baking tin with aluminium foil if you are using a springform cake pan or a removable bottom cake pan like mine.
- Bake your cheesecake with 160 degree Celsius for an hour and 10 minutes or until cooked in water bath. You can use the water that you had previously used as double boiler for your cream cheese.
- In order to prevent the cake from collapsing, do not remove the cake from the oven immediately when cooked. Leave it in the oven with the door ajar for about an hour before removing. The cake will “shrink” in size nicely but it doesn’t collapse.
This is the how texture of the cake looked like the next morning. It’s soft, moist and spongy!
I posted the picture of my Japanese Cotton Cheesecake a while after I had removed it from the oven. The response was positive. Guess that I had succeeded my Japanese Cotton Cheesecake. Even my colleagues said they were good when tasted.