A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Wednesday, 12 April 2017


This is an exceptionally soft and spongy cheesecake.
This cake jiggles when shaken gently!
Its superfine texture 
practically melts in your mouth.

A word of caution:
Do not attempt to cut the cake without refrigerating it.

Special thanks to Jeannie Tay's  recipe:
6" Japanese Cotton Cheesecake

Japanese Cotton Cheesecake
A) whisk together until smooth in a double boiler:
      125g cream cheese
      35g castor sugar
      30g butter

B) sifted together:
     30g cake flour
     10g corn flour

C) 50g fresh milk
     3 egg yolks
     1 tsp lemon juice
     1/8 tsp salt
     1 tsp vanilla extract

D) 3 egg white
     1/8 tsp cream of tartar
     35g castor sugar

1. when (A) is smooth, remove from heat & mix in 50g milk
2. add egg yolk, one at a time, whisk until smooth
3. mix in lemon juice, salt & vanilla extract
4. sift in flours & mix until just combined, set aside
5. whisk egg white until foamy, add cream of tartar and continue beating
6. gradually add sugar & beat until soft peaks
7. add 1/3 meringue into cream cheese mixture, mix well
8. add another 1/3, and the next, make sure to mix well after each addition
9. pour batter into a lined (bottom) 6" round tin. Tap pan on counter to release air bubbles
10. bake in water bath @200'C for 17min on lowest rack (no fan)
11. reduce to 135'C for another 30min 
12. switch off oven & leave cake inside for 20min to cool down slowly
13. remove & wait a few minutes for cake to pull away from sides of pan
14. unmould & remove lining paper, invert back to cool

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