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Huat Ah!

Surfing the net and came across Japanese Cotton Cheesecake and I do have a block of cream cheese, decided to bake it. I like to eat cheesecake whether heavy or light.
I must have made a mistake by putting a tray with hot water in the oven and together the oven heat up so does the temperature of the mater. After I put the batter in the oven, about 5 minuts later, the surface of the cake begins to puff up. Half an hour later, checked again, the cake has crack and risen up double the size, Normally, I don;t like to see the cake rise very fast, from there I know that the cake is not done properly in some process.

When the cake cooled down, it has shrnk, luckily despite of the looks, the cake is still cotton soft and yummy. Let my friends taste and they like it.

Japanese Cotton Cheesecake

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

(Preheat oven to 160deg)

1. Melt cream cheese, butter and milk over a double boiler. (Softening the cream cheese WITHOUT its foil, in a microwave helps speed up this step. Should take 15-20s depending on your microwave)

2.Cool the mixture. Mix in lemon juice, egg yolks and then fold in the flour and cornflour.

3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

4. Fold egg white mixture 1/3 at a time, to the cheese mixture until the batter is even.

5. Pour into a 8-inch round cake pan (Lightly grease 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.


Jennifer March 21, 2010 at 6:56 PM  

Hi Doris,

Your cake looks yummy. Looking at your cake make me want to try and make it.


Doris March 21, 2010 at 10:56 PM  

Hi Jennifer,

Thanks for the comment and encouragement.

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