Monday 18 February 2008

Cotton Soft Japanese Cheesecake

DSCF9571 copyrzDSCF9569 copyrz

click above for original recipe & full method

recipe calculated for 200gm cheese)
200gm phil soft cream cheese
80 ml fresh milk
40gm butter
5 eggs
1 tbs lemon juice
1/4 tsp salt
48g plain flour
16gm corn flour
104gm sugar
1tsp lemon juice

  • Melt cream cheese, butter and milk in a double boiler.
  • Cool the mixture
  • Fold in the flours, egg yolks, sugar,lemon juice and mix well
  • Whisk egg white until foamy, then add in 1tsp lemon juice and whisk on the highest speed
  • Add in the sugar gradually and whisk until peaks form
  • using bing spatula very gentle fold in the egg white into the cream cheese note over mix
  • Pour into a 8” round cake pan . Line a roasting pan with aluminum foil at the bottom. to be safe use double aluminum foil. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.
  • 160degC. after 40min cover with aluminum foil. and bake for 1hr 15 min more ( for my oven i only need 120deg C)
note: soft, light & eggy


.... Lia ... said...

untuk frosting cupcakenya aku pakai whippcream,butter and vanilla extrakt. jadi kokoh... makanan disini kelihatan enak semua...yum yum

.... Lia ... said...

Dear Jo,

aku sudah tulis lengkap diblogku untuk butter cream vanillanya...semoga bermanfaat... :)