Saturday, September 10, 2011

Japanese Cotton cheesecake [original recipe]

After the first attempt at the cheesecake, I decided to try again, this time with the original recipe. No reduction. The one with the 4 eggs.

Recipe refer to Passionate about Baking, adapted from Alex's Goh recipe.

More familiar with the steps this time, I took some pictures along the way =b

(A) 160g Cream Cheese, 25g Butter, 120g Milk
(B) 40g Flour, 30g Cornflour
(C) 4 Egg yolks
(D) 4 Egg whites, 1/8tsp Cream of Tartar, 100g Sugar, pinch of Salt

1. Grease and line the bottom of two 20-cm oval pans. Wrap outside of the pans in foil.
2. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
3. Add (B) and mix until well combined. Add (C) and mix until well blended.
4. Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3).
5. Pour the cheese filling onto the prepared oval pans. Bake in water bath at 160C for 40-45 minutes or until well incorporated.
6. Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.

1. I reduced the sugar to 90g.

2. I sieved the mixture after step 3.

3. I used 150C and must have probably took at least 2 hours to bake =_= I am not sure what I did wrong. It was still moist whenever i tested the cake.

4. I cover the top of my cake loosely with an aluminium foil as soon as I saw that the top is golden brown in colour, which is after, about 35 mins.

5. I used hot boiling water for the water bath.
6. I used a 8 inch round cake tin, greased the bottom and side of the cake tin and line paper at the bottom only.

7. For step 6, I used a small spatula to run between the cake and tin, and leave the cake to cool inside the tin.

This egg separator makes life a little easier for separating eggs.

The cream cheese mixture before sieved.

sieved them nice and slow =b

see how they become smoother now?

Beating egg white till soft peak

Poured them into my 8 inch cake tin

Ah, yes. The sponge is definitely taller than first attempt. :D

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