Japanese Cottony Cheesecake !

Japanese Cottony Cheesecake

Heii guys. Today i baked Japanese cotton cheese cake. It is so different with the last one (failed cheddar cheese cake). This cake made from cream cheese and it is so amazing delicious. Its melted straight away in your mouth when you bite it. Yummy ~~

This is my first time baking cottony cheese cake and turn out pretty good, although it shrink a little bit :( but still not disappointing !

Inside the cake is so soft and spongy, regardless of bad cutting. Ough ! that's because of my knife not sharp. and its too late to realized :(:(:( please ignore it . hehe

I found this recipe at Little Teochew which it stated that the original recipe is from Diana's Dessert :) . I really hope one day I could be as great as them :)hehehe

Japanese Cottony Cheesecake Recipe :

Ingredient A

250g cream cheese

100ml milk

50g Butter

Ingredient B

6 eggs yolks

60g all purpose flour

20g corn flour

1/4 tsp salt

Ingredient C

6 eggs whites

140g granulated sugar

1/4 tsp cream of tartar

Step-by-step :

1. Prepare Springform baking tray lining with baking paper. Cut baking paper higher than the tray around 1.5 inches to prevent cake pour out when its rising.

2. Fold aluminium foil surrounding the bottom and side of the tray and prepare one 8" square aluminium foil to cover the top of the tray.

3. Melt cream cheese, butter and milk with double boiler, leave it cool and sieve it after that.

4. Mix melted ingredient A with beaten egg yolks, followed by cake flour, corn flour and salt. Sieve it again.

(sieve batter is a need in order to prevent lumps in the cake. I want my cake to be mixed evenly and have soft cotton effect, not lumpy)

5. Preheat oven in 160C with water bath. Prepared water bath with 4 egg tarts mould filling with water, put it at each corner of the oven.

6. Whisk egg whites with cream of tar tar until foamy. Add in sugar slowly and whisk until soft peaks form. Turn the egg whites bowl into upside down, if it doesnt move, means its ready.

7. Add 1/3 of eggs whites into cream cheese mixture, fold well. When all egg whites well combined, add another 1/3 of eggs whites and repeat it.

8. Pour batter into 8" prepared baking tray. Cover with 8" aluminium foil on top.

9. Bake for 1 hour, take away aluminium foil on top and bake another 10 minutes until top of the cake get brown.

10. Turn off the power, and let the cake cool inside the oven with door open slightly ajar.

Space to improve :

1. of course, I need to get sharper knife. hahas !

2. While folding the egg whites, must be clock wise to the center, to press out all the air inside which resulting big bubbles. (my cake is soft enough but still not smooth enough as in the bubble shown in the picture)

3. Find out why my cake is shrinking down. maybe something to do with the water bath or the way of colling down. 

Hope you enjoy !!! Feel free to drop comment for any enquiry and do subscribe ^.^ Cya ;)