Japanese cotton cheesecake
I always believe that to get a good taste of cheesecake, the quality of cream cheese used is very important. Try to get those of premium quality, it is rich yet not heavy.
80g unsalted butter
250g Philadephia cream cheese
250g warm fresh milk
125g egg yolks (7 to 8 eggs)
85g low protein flour
250g egg white
1g cream of tartar
130g castor sugar
3 x 6 inches cake mould
- Place the cream cheese and half of the milk in a bowl and warm it up in a double boiler over hot water. Stir well until all the clumps dissolved. Once done, keep it warm.
- [Egg yolks batter] In a separate bowl, put in the butter, egg yolks and half of the milk then mix well.
- Pour in the warm cream cheese batter and combine well.
- Sift in the flour then put it aside. Ensure it is kept warm all the time.
- In a stand mixer, put in the egg whites and cream of tartar then whisk with medium speed till big bubbles are formed. Add in 1/3 of the castor sugar and continue to whisk with medium speed. When the meringue foam becomes finer, add in another 1/3 of the castor sugar and whisk till the foam becomes thicker. Add in the last portion of castor sugar and continue to whisk till soft peak is formed.
- Gently fold in half of the meringue into warm cheese batter and combine well before you put in the balance of meringue.
- Line the cake moulds with baking sheet. Pour the batter into the cake mould. You may use your finger to stir the batter to smoothen it. Gently shake the cake mould to remove the air bubbles.
- Put in three cake moulds into a baking tray and fill it with cold water (about 1cm in height).
- Bake at 200c for 10 minutes or until the surface turns gold. Reduce the oven temperature to 150c and bake for another 40 minutes.
- The cake will rise till the edge, if it rose too high, slightly open the oven door.
- Insert a skewer into the cake and if it comes out to be clean, it means the cake is ready.
- Let the cake cool down in the oven while open the oven door to release the steam.
- Take out the cake and leave it aside for 5 minutes.
- Remove the cake by turning the cake mould upside down.
- Soak the cutting knife in the hot water before you use it to cut the cake. Repeat the same step each time before you cut.
- Ready to serve.