Here's sharing with you what I did ....Ingredients:
160 g cream cheese
25 g butter
120 g milk
40 g flour
30 g cornflour
4 nos. egg yolks
4 nos. egg whites
1/8 tsp cream of tartar
100 g sugar
pinch of salt
Method:
Line the bottom of an aluminium 8" square pan and grease the sides with shortening.
Place cream cheese, butter and milk in a mixing bowl and stir over double-boiler until thick. Remove from the double boiler.
Add the flour and corn flour into the mixture above and then the egg yolks and stir till well blended.
Whisk the egg whites together with the cream of tartar, sugar and salt until soft peak is attained.
Fold the soft peak egg whites into the cream cheese mixture till well incorporated.
Pour the batter into the cake pan and bake it in a water bath at a pre-heated oven at 160 degree C for about 40-45 mins or till the cake tests firm or golden brown.
Remove the cake from the oven and then remove the cake from the cake pan immediately.
Set aside to cool. Refrigerate when keeping cake overnight.
23 comments:
Oh this looks wonderful and so divine!! A lovely cheesecake indeed :)
Rosie x
Oh this looks wonderful and so divine!! A lovely cheesecake indeed :)
Rosie x
Hi,
Do you have to let the mixture cool down before adding in the flour?
Thank you
Diana Tan
Hi Diana
I did not do that cos' the mixture was warm enough for me to tough the metal bowl when I added the flour. hth
Thank you for your prompt reply.
Regards,
Diana Tan
This indeed looks soooo soft & like cotton! Dont dare to try this cake .. will try your easier recipes first as I am totally new to baking. I enjoy your blog a lot.
Hi family first
Thanks for dropping by. I'm glad this blog is of help to you :-)
the cake looks very soft and delicious, is this easy to bake? i baked this kind of cake before, but failed...it turned out like "kuih" texture...any hint?
Hi ah shui
I believe baking is easy LOL It's the preparation that takes the time and effort which result in a successful or failed bake. I just followed the instructions given in the book and I think the trick to this cake is the egg whites. Make sure you get it soft peak.
hth
Hi :),
We would like to feature your Japanese Cotton Cheesecake on our blog and possibly our digital-recipe reader, too.
Please email sophiekiblogger@gmail.com if interested. Thanks :)
You can read more here:
http://blog.keyingredient.com/whats-stirring-up-on-the-back-burner/
Sophie
Thanks for sharing the recipe and tips, Cecily. Your cheesecake recipe has just been added to my to-do-list :)
Hi Sophie
You have my permission to feature this recipe in your blog.
Hi Cranberry
I'm glad that it happened to make it into your to do list LOL :-)
Hi, Cecilly. Thanks for visiting my blog. It's great that we have the opportunity to meet through our posts. The cheesecake looks awesome and looks so delicious.
Hi
Grease the sides with shortening means grease it with butter?
AdeL
hi Adel
Shortening is not butter. You may grease with butter if you don't have shortening.
Hi,
I've tried this recipe out. Thanks for posting it online. I've always wanted to make something similar but was afraid it will be different.
May I have permission to post it on my blog?
regds,
christine
hi Christine
I'm glad that you have tried this recipe and have found it good enough to warrant a post in your blog. Please link the recipe back here and I'm interested to visit your blog too :-)
Thanks! My blog's shopaholicjuan.multiply.com. I've linked the recipe back to your site.
=) christine
hi!i have been looking for this recipe for ages!it's so difficult to find it in the internet.
anyway,i just wanna ask u how do i know if the butter and cream cheese mixture is thick enough?
thanks in advance.
hi Anonymous
When all are well blended ...that's the thickness required.
Hi Chawanmushi,
I had tried the recipe yesterday but my cream cheese don't melt totally and after i added in the flour, it crumble up and the cake turns out pcs of cheese and not fluffy. where did i went wrong? May i know which kind of cream cheese you use? thank you:)
Daisy
hi Daisy
I can't tell exactly what went wrong. I can only suggest this ....
if your cream cheese didn't melt in the double boiler, keep stirring a little longer till you get a well blended mixture. Sometimes you need to up the fire a little if you find the double boiler not hot enough ... don't boil.The other tricky part is ... did you overheat it.
As for the crumbling ... I never experience it before.
The cream cheese I use is Philadelphia cream cheese or I buy from Phoon Huat their Danish Cream cheese or whatever they are promoting at the moment.
hth
Thanks I will try it again with Philadelphia cream cheese. Previously i'm using cream cheese from PH. Thanks again:)
Daisy
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