Saturday, April 30, 2011

Cotton Soft Japanese Cheese Cake


I got the recipe from a good friend of mine, I was kind a reluctant at the beginning and wondered if I can make it or not. I kept calling her back and forth and she convinced me that I can do it. This is my first attempt of making Japanese Cheese Cake. Seeing the result I was so happy and thrilled. Not quite positive if hubby will like it but know in a heartbeat my boys gonna love it!!


Next time I'd try to modify the recipe by using some Chai or matcha-green tea powder to add more flavors.


So here is the recipe :
Ingredients:
5oz/140gr fine granulated sugar
6 eggs whites
6 eggs yolks
1/4 tsp cream of tartar
2 oz butter
9 oz cream cheese
100 ml milk
1 tsp lemon juice
2 oz cake flour
1 oz cornstarch
1/4 tsp salt

Method :

1. melt cream cheese, butter and milk over double boiler. Cool the mixture. fold in the flour, cornstarch, egg yolks, lemon juice, mix well, set aside


Lacking double boiler, I am using a regular pan with heatproof glass bowl, turned out okay!
2. whisk egg Whites with cream of tartar until foamy. add the sugar and beat (low speed) until soft form

3. add the cheese mixture to the egg white mixture and mix well. pour into 8' round pan (i use 8x8 square pan), lightly grease and line the button and sides of the pan with baking paper


I don't have a very large square baking pan, fortunately the regular rectangular one works perfect. 
4. bake cheese cake in a water bath for 1hr 10 min at 325F


When the magic happens 
Enjoy it! and happy weekend y'all ^__^




Note : If you want the texture to be firmer add 2 Oz more of flour.

2 comments:

Natascha said...

This sounds delicious! I will have to try it with almond flour.

Lina Gladman said...

My family love it so much!! I think using almond flour will even make the cake taste yummier!!

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