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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