Japanese Cheese Cake

A cotton soft cheese cake and I am submitting this post to Aspiring Bakers #6 : Say Cheese! (April 2011) by Jean from Noms I Must



Ingredients (in half recipe):
125 gr Cream cheese
25 gr Butter
50 ml Fresh milk
 
30 gr Cake flour
10 gr Corn flour
3 Egg yolks
1/2 tbsp Lemon juice
1/8 tsp Salt

3 Egg whites
1/8 tsp Cream of tartar
70g fine granulated / caster sugar

Method:
- Preheat oven 160C.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- Beat in egg yolks, salt and lemon juice. Fold in flour and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Pour 1/3 egg white batter into cheese batter, then pour into egg white batter, mix well. - Pour into greased 6 inch round cake pan (don’t forget cover outer layer of pan with aluminum foil)
- Bake in a water bath for 1 hours or until set or golden brown. (Turn off the oven and leave it cool down in the oven with door ajar, this to prevent it from sinking)

9 comments:

  1. beautiful cheesecake DG i love this recipe to bits!

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  2. Look really soft and fluffy! Save a slice for me please :)

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  3. looks really fluffy and light! the top of the cake browned beautifully :)

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  4. looks yummy! seems like everybody bakes this cake - ive gotta try! :)

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  5. wow, this is amazingly soft..almost like chiffon!

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  6. J3ss & Alice,
    I love this recipe too. You should try this, easy to make, simple and delicious.

    NEL, Jean, Neyeeloh and Lena,
    Many thanks to all of you for your kind words. :)

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  7. Looks good DG. I made a cheesecake lately but it didn't turn out well. So I can only drool at yours.

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  8. This looks really really soft and fluffy! Japanese cheesecakes are one of my faves!

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