Sunday, April 15, 2007

Cotton Soft Japanese Cheesecake

I have baked this Japanese Cheesecake for the first time and it was very successful. The recipe is so easy to follow and manage to do it without much hassle. The texture was really very soft and nice. The taste of the cheesecake is fantastic as well, not too chessy nor too sweet, perfect. Will bake it again and post the pictures up.

Cotton Soft Japanese Cheesecake from Imperial Kitchen

140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g butter
250g Philadelphia cream cheese
100ml fresh milk
1 tbsp. lemon juice
60g superfine flour
20g cornflour
1/4 tsp. salt

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into an 8-inch round cake pan (Lightly greased and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C.

1 comment:

Kylene said...

You write very well.