Last month, I baked lots of cheesecake. Then I stopped for a while because everyone got sick of it..hehehe I also returned the Cheesecake Bible and am now thinking of going to the library end of the week for another batch of nice baking recipe books. Last week, I decided to make another type of cheesecake, influenced by the Japanese brand - Miki Ojisan No Mise® that was selling those cotton soft cheesecakes about more than 14 years ago.. i remembered it was about 1995, perhaps? I loved it then and I still do now except that I don't know where to get them now.
I surfed and browsed through many recipe sites and found one on Diana's Desserts. I always thought the recipes submitted here are quite good. I decided to try out the recipe for their Cotton Soft Japanese Cheesecake.
There are many good reviews for this cheesecake recipe which was submitted by someone named Irene Oon.
Ingredients:
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
Instructions:
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 a 8-inch deep round cake pan or a regular 9-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 at 160 degrees C (325 degrees F).
Makes 1 (large) cheesecake, 12 servings.
Optional - for a tangier cheesecake, add a teaspoon of grated lemon zest, which I did.. nice!
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23 comments:
Can send by pos laju? hehe. Hungry now.
wah...that a big one. I only can do small one coz my fridge very small.
gonna add u now.. u just make me hunger for butter cake...and tuna filled buns..and butter buns..and what else.. oh really..u r such a good great cook.. i m very jeles! hehe..
Wow beautiful cake.
So nicely done!
Thanks for sharing this recipe. May I know how to make it a smaller cake? I have an 8" and a 7" pan.
Family First, try using the 8" one then the excess use muffin/souffle/cup cake liners.
otherwise you may want to half the amount of the recipe and use the 7" pan.. but i've not halved this recipe before.
wahhh.... yummy!! Thought of baking this cake quite some time but couldn't find the time to do so. :P
what does it mean by "Bake cheesecake in a water bath for 1 hours 10 minutes" ???
Bake cheesecake in a water bath for 1 hours 10 minutes
means that u put the cheesecake in a pan filled with water that comes about half way up the cake pan. this keeps the cheesecake from drying out.
wonderful life - you should try it. this one is nice and light. yes, Anonymous answered your question here.. (thanks Anonymous) while i was busy.
yes, its somewhat like sitting your pan on a bigger pan of water. if you worry that the water seeps into the cake pan, you can put wrap the outer later of you pan with aluminium foil before placing it in the water bath.
Hi, I have tried the cake twice but in both time, the cake was really puffed up until the end of the bake. But as soon as the baking was done, the cake shrunk to half the size. First time I left it to cool in the oven in the water bath with the oven door open and then the second time I left it to cool in the oven in the water bath with the door closed. But in both times, the cake went to half the size while it was baking. It was fluffy and it even had cracks but during the cooling it shrunk. I am so jelous of your cake. Your cake looks very good. What is the best way to cool the cotton cheese cake.
hi Assuntamani, could it be that you overwhipped your egg whites. The whites should be foamy with a soft peak, meaning when you whipped it,turn the beater up and the white should not be too stiff. an overbeaten egg will cause the cake to shrink a lot. the cheese cake may still shrink about 10% when it is fully baked though not as much as half sized. i usually just cool my cake outside (in the pan) on a the wire rack.
your cake looks really yummy! may i know if the salt it required and when do you add it?
hi Shooting Star, you can add the salt into the dry mixture (flour). sometimes i omit it out if i use a salted butter.
this looks like another great recipe! i don't really like lemon, so may I ask, does the lemon only add flavor to the cake or does it do something else? i'd like to leave it out, but afraid that it might affect the texture of the cake
anonymous, lemon adds the tang for those who finds it too rich.. but you can omit it out if you prefer... i know a friend who hates lemon because it reminds her of toilets...lol
you can substitute other essence if you like, like vanilla or a nice melon essence...mmmmmm
Hi
Very beautiful japanese cheesecake. May I ask if you overturn the cake immediately when you remove the cake? Otherwise, how long did you leave the cake in the pan before you overturn it?
Cheers
Olivia
hi Olivia. thanks for the compliments :P
i use a pan with a removable bottom which is flat. when the cake is done, let it cool down. just lift the base by pushing it up to remove the sides around it. and you don't need to overturn the cake, which will spoil such a delicate and soft cake.
the pan is known as a cheesecake pan. not the springform where you clasp or unclasp the sides. this one has a flat base and is removable. hope that helps! have fun baking!
Very nice baked cheesecake. May I know the cheesecake bake in a loose bottom springform pan or normal round pan? How to remove it nicely if using normal round pan? Thanks for sharing this recipe!
Hi Kitchen Corner, thanks for dropping by. I used a cheesecake pan with removable bottom base (not a springform pan) but if you bake in a springform then, just unclasp it after your cake is cooled down to room temperature. Unlike American cheesecake, Japanese cheesecake need not be chilled though it can be just as nice. Chilled cakes are easier to release. If you use a normal cake pan, you can line your greaseproof with thick strips of paper hanging out of the pan so that you can lift it up when it has been cooled down.
I am going to try this recipe tonight!! Thanks for sharing :)
Hi nice recipe. Can you please tell me if the cake flour means self-raising flour or just plain flour? Thanks for sharing.
carol, cake flour is also known as super fine flour. it's very soft and fine, suitable for light cakes.
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