When I'm seeing this Japanese cotton cheesecake on web, can't wait for more longer. Been try to make it but fail many times with different recipes....maybe more then three times. Already give up and my mood is very bad most of the times because is the family favourite but I'm can't make it to perfect.Then I'm keep thinking what is the reason and problem...keep searching for more and more different recipes. Then at last I saw this recipes from The Little Teochew, I know what is my problem because she show the tips and tricks. So happy with the result and my little monster can finish all of the cake by herself.
Adapted from: The Little Teochew
8 inch round springform cake pan or removable bottom cake pan
140 gm fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50 gm butter
250 gm cream cheese
100 ml fresh milk
60 gm cake flour (or plain flour)
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50 gm butter
250 gm cream cheese
100 ml fresh milk
60 gm cake flour (or plain flour)
20 gm corn flour
1/4 teaspoon salt
1/4 teaspoon salt
Method:
- Preheat the oven at 160C(140C(fan). Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with grease proof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage
- Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160C (140C(fan). Put it on the lower rack of the oven. Cover loosely the top of the cake with aluminium foil.
- Leave to cool in oven with door ajar, about 30 minutes to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Tip #1 : Beating the egg whites
You can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. This helps to stabilise the air bubbles. I notice I get a "foam sponge" texture when I do this . When I beat on high throughout, I tend to get larger air bubbles.
You can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. This helps to stabilise the air bubbles. I notice I get a "foam sponge" texture when I do this . When I beat on high throughout, I tend to get larger air bubbles.
(Experience from me, remember is SOFT PEAKS FORM (mean the form still moving inside the bowl). If beat until stiff peaks the cake will crack on top. That the result on my first two trying.)
Tip #2 : Sieving the cream cheese batter
I want a lump-free, smooth as silk batter. So once I have combined my cream cheese mixture with the flour and yolks, I usually strain it using a wire mesh sieve. After that, I fold the beaten egg whites in. I repeat, sieve BEFORE you fold in the egg whites ... otherwise, you can say sayonara to your cake!
Tip #3 : Baking in a water bath
I place tart moulds which have been filled with water, in the four corners of my oven. They provide the sauna effect but do not add dampness to the cake. Why not a tray of water, you ask? Well, with a tray, you still get condensation at the bottom of the cake tin. With individual tart moulds placed around the cake, your cake's bottom will always remain dry.
(Experience from me, I put tray on my first attempt the result is damp on the bottom)
Tip #4 : Lining the cake tin
Line the bottom and sides of your cake tin. Make sure the baking paper extends higher than the cake tin by about 1.5 inches or more. If you prepare the batter correctly, you will notice that it rises very well during baking. You need that extra height from the baking paper to prevent possible spillage.
Tip #5 : Tenting with a foil
I recommend this 100% because the cake top browns very easily. I use a sheet of aluminium foil and loosely place it over the tin. That's why point #4 is important ... because if you do not provide ample room for the cake to rise, it will get stuck onto the foil. And when you peel it off? Will not so pretty. So, tent the cake, and remove it only in the last 1 to 2 minutes of baking time, just for it to brown (not burn).
Tip #6 Drier is better
Personally, I like to overbake the cake slightly (say, about 10 minutes more), to be on the safe side. A Japanese Cheesecake should be tear-away soft and fluffy, and to get that sort of texture, you need to have a dry cake. As long as you follow #4 and #5, your cake will not burn. A drier cake is airier and less likely to collapse or shrink (you won't get those dreaded crease lines on the top). Finally, open the door slightly ajar for at least 30 minutes to an hour.
Note: Because every oven is different, my oven is super summer then I'm bake at 140C(fan) for 20 minutes and at 120C(fan) for 60 minutes, at last take off the foil on top and put on grill function for 1 or 2 minutes to get brown.
Follow all the tips from The Little Teochew definitely will get the nice and soft lovely cotton cheesecake.
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| Been try to add the cocoa flower pattern on top at the last step before bake....result so good |
