Ok, so I’ve finally decided to post this up. Why did it take me so long. Hrm, cause I have too many backlogs once again and I’m just a little fickle minded on which one to post first. Hehe This cake needs no introduction already. Though it has nothing to do with the recent disaster that happened in Japan, but the cleverness and innovation of this cake is the clear winner here. Cladded between a heavy American type of cheesecake and the Asian style of sponge cakes, this Japanese cotton cheesecake is perfect for anyone from kids to adults, for those who prefer a lighter type of cake, or for those that can’t stand the strong pungent smell of cheese (Though I must say, cheese smells amazing to me, just not to other people).
This was kinda my 2nd attempt on cotton-like cheesecake, as far as I can remember. I can’t bake the same things too many times because my to-bake/try list may never end even after I die. The last I did was a chocolate orange marble cheesecake, similar but with shabby photos. Lol. I’m not saying my photos are very nice now, but just a tad better Practice makes perfect after all right?
So back to the cheesecake, I don’t get why is Jusco selling this so called “cotton cheesecake” at only RM10 for about 7inches round cake. I mean, what IS IN it exactly? cheap cheese? Well, no such thing. Cheese flavour? oh possible. And it needs to be baked in a water bath for 1 hour. *looks at electricity bill* Ok so what exactly are in those cheap Jusco cotton cheesecake, can someone please enlighten me? Chemical leavening agents? Hrrrmmmm….
Japanese Cotton Cheesecake
(adapted from The little Teochew)
(makes 8″ round cake)
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar or lemon juice
250g cream cheese
100ml fresh milk
60g cake flour (can also use plain flour)
20g corn flour
1/4 tsp salt
1/2 vanilla pod, scrapped
zest of 1/2 lemon
1. Melt cream cheese, butter, milk, vanilla seeds and pod, over a double boiler. Strain the mixture through a sieve just to make sure there are no lumps of cream cheese. Discard the pod or wash, dry it and put it in your sugar container. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon zest and mix well.
2. Whisk egg whites with cream of tartar or lemon juice until foamy. Add in the sugar and whisk until soft peaks form. To prevent large holes, do not whisk egg whites at the fastest speed. Use a moderate speed to achieve soft peaks (and tiny bubbles).
3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan; make sure the paper is 1.5 inch higher than the pan as the cake will rise pretty high if u’ve done it right, with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage. Cover the top of the cake loosely with an aluminium sheet.
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C. Remove the aluminium sheet after 50 minutes of baking.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
I made this cake for my niece’s birthday party. I actually made 2 of it at 1 go. They were GONE within seconds and there wasn’t seconds for anyone Lol, sorry pun. But that was cause I was just making it as a light snack before the food is served during the party. Little did I know, everyone was hungry before the party even started.
And just remember to line the sides of the pan higher than the pan itself so it doesnt stick onto the aluminium sheet on top. Mine got stuck hence the rough surface. Actually, I wouldn’t be bothered to line the sides for any cakes at all. But I guess the next time I make this, I’ll make an exception.