Saturday, September 10, 2011

Japanese cotton cheesecake (75% of original recipe)

I had never made any sponge related cake before cause I have this phobia. Okay, maybe phobia is a little too much. But I am really really scared that my cake would collapse, too dense or dry or... that's why I had always made muffin. Cause they are easy.

My friend encouraged me to try. My mom as well, she told me that she used to make countless failed butter cake until she was eventually satisfied. Oh, she never follow recipe and only estimate by eyes.

So why started with Cotton cheesecake, you might ask? Well, I really want to make a dessert that my family would like. My parents are not big fan of chocolate and I remembered my younger brother told me he prefer light cheesecake compared to those heavier type.

I chose this recipe from wendyywy, who adapted from Alex Goh. Her cakes look really pretty and told. I also refer to another site from The Little Teochew which I find is very very helpful especially for a beginner like me. She offers several tips and tricks. Really really really helpful!

Baked this cake nearly 2 weeks ago but was too busy to post.

Wendy's recipe only calls for 3 eggs. She reduced the ingredients slightly for her 8 inch round cake tin. I only follow her cake recipe and did not do any topping like she did. Please visit her page for her fruit topping's instructions.

[Recipe below copied from Wendy, please visit her site]

125gm cream cheese

90ml milk
15gm butter

30gm flour
24gm cornstarch
3 egg yolks

3 egg whites
pinch of salt
1/8 tsp cream of tartar
75gm sugar

1. In a heavy saucepan, cook cream cheese, milk and butter until thick and smooth. Set aside.

2. Preheat oven at 160C. Boil some water.

3. After the cheese mixture has turned warm and mix in both flours. Stir with a whisk until smooth.

4. Put egg yolks into the cheese mixture and stir until well combined.

5. In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy peak that will hold its form).

6. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of the egg whites.

7. Pour the cheese mixture into the remaining egg whites and fold.

8. Pour batter into a lined pan (you can just line the base and grease the sides, it's not a must to line the sides as well. Springform or regular pan will be fine, but spring form's base must be wrapped.)

9. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 150C for 45 minutes.

10. Unmould cake immediately upon removal from oven, if not, the cake will shrink a lot. (If you're using a regular pan you can release the sides by running a knife between the cake and pan, and leave the cake in the pan to cool down).

My note:
1. I reduced sugar to 60g which is just right for my family's standard. They don't like it too sweet.
2. I follow Wendy's instruction all the way. Except I sieved the mixture just as Little Teochew advised after step 4 above.
3. I used double boiler method to melt my butter, cheese and mixture in step 1.
4. I was really slow and preparation alone took me one and a half hour! Haha

The outcome of my cake is quite short. Slightly over 1 inches only. For a first timer, I think I might have done something wrong somewhere. I am not sure. But the texture and taste are great. They are soft and cottony.
My family love it. So was my brother, who is very picky at food. I cut out 2 small pieces for my fren, Hwan and she told me she loved it! :)

Such great joy when someone tell you that he/she loves your desserts.

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