29.09.2013 - Batam. I am a Japanese Cotton Cheesecake Lover! But i never challenge myself to make one. Since last year, I have been watching Japanese Cotton Cheesecake on youtube many times and it looks difficult to me. I have this thing in my head, anything to do with cheesecake, is not easy!! the water-bath thing and negative comments that i have heard and read, holding back my thoughts of trying one.
However, this year and recently i have been baking quite a lot. to look back the video of making Japanese Cotton Cheesecake is just like not that difficult any more!! Since i have cream cheese in my fridge, so i thought of trying out just once, see whether is as easy as it look on the video or i just don't have that baking hands to handle cheesecake!.
For many, this is the simplest and easy Japanese Cotton Cheesecake i've got. Mine, came out well but not perfect as it looks in the video! I find that my cheesecake contain lots of air bubbles. Maybe i should have tap more longer before baking. Taste is fantastic! texture so light, airy, fluffy and just melt in your mouth. Keep cheesecake in the fridge overnight and the next day it taste even better, excellent!
Happy Baking.
INGREDIENTS:-
228g cream cheese (room temp) ( I have used 250g came out perfectly )
200ml milk
60g unsalted butter
6 eggs separated
140g sugar
60g flour ( 1/2 cup )
20g corn starch ( 2tbsp + 1tsp )
Method :
*A large aluminum round Cheesecake Pan with removable bottom ( im using non stick heart shape pan ). Prepare pan, spray any types of vegy oil or butter on pan and cover with parchment paper. Double Aluminium foil to cover bottom pan to avoid water from goin into the pan.
*Seperate eggs white and yolk, keep aside
* Double boiler, melt butter, cream cheese & milk until all combine, mix well with a ballon whisk, put aside
*In a smaller bowl, mix egg yolk with about 2 tbsp of sugar and beat egg yolk till semi thick with a hand mixer or balloon whisk, until yolk turn lemony color.
*Mixed beaten egg yolk into cheese or cheese into yolk it doesn't matter, and stir with spatula or balloon whisk till combine. Sift in corn flour and flour into the cheese mixture and mix well.
* Sift cheese batter mixture to remove any lumps. Shift two times for safer side if you want to.
*Pre-heat oven by now at 300f or 148c
*Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer or you wanna whisk with your hands. This takes about 2 to 3 minutes. Reduce the mixer speed to low and add in the sugar one at a time in three lots . When the sugar is well incorporated to egg white, adjust the mixer speed to high, and beat the egg white batter for about 3 ~ 5 minutes, or till soft peaks formed.
* Mixed in 2 half egg white batter into cheese until combine and pour all cheese mixture into the balance bowl of egg white batter. This way the mixture is well balanced and combined.
*Pour in batter mixture into round pan, Tap the batter-filled pan on the counter before baking to remove air bubbles.
*Bake pre-heated 300f or 148c for 1 hour 20 mins. BY baking the cake in a water-bath, it lower down the temperature to prevent shrinking significantly.
*Water-bath baking. After 30mins if you notice the water dry up, quickly open and close the oven when refill water. but if possible do not open the oven to interrupt the temperature ( this is a very sensitive cake ). Right temperature is very important. You may cover cake with aluminium foil carefully before start baking. This is to prevent from browning to quickly. 20 mins before done, remove aluminium foil to let it brown the rest.
* Cake is done is to stick a toothpick into the center of the cake and pull it out. If the toothpick comes back clean, the cake is done.
Leave the oven door open about 2cm with a wooden spatula for 30-45 mins without water bath. Take the cake out and completely cool it down.
* To removed cake from pan, run a knife gently around the edges. ( If you use parchment paper shouldn't be any problem at this stage, you won't need a knife to remove the cake from pan). Remember always bake with a parchment paper, so as you could remove cake easily and cake looks more presentable. If you don't use parchment paper you will end up removing your cake like mine with a knife and won't look so nice with all that broken pcs from the side as you can see my pic.
* After cake all cool down, transfer to a cake stand or board or plate as you like. This cake is originally eat it plain without frosting. but if you would like to put frosting, you may do so, layer cake into 2 layers and apply cream cheese frosting and on top with a thin layer of cream cheese sprinkle with shredded cheese.
*By this time, you should be pre-heating your oven at 300F
*Bake pre-heated 300F for 1 hour 20 mins,
However, this year and recently i have been baking quite a lot. to look back the video of making Japanese Cotton Cheesecake is just like not that difficult any more!! Since i have cream cheese in my fridge, so i thought of trying out just once, see whether is as easy as it look on the video or i just don't have that baking hands to handle cheesecake!.
For many, this is the simplest and easy Japanese Cotton Cheesecake i've got. Mine, came out well but not perfect as it looks in the video! I find that my cheesecake contain lots of air bubbles. Maybe i should have tap more longer before baking. Taste is fantastic! texture so light, airy, fluffy and just melt in your mouth. Keep cheesecake in the fridge overnight and the next day it taste even better, excellent!
Happy Baking.
INGREDIENTS:-
228g cream cheese (room temp) ( I have used 250g came out perfectly )
200ml milk
60g unsalted butter
6 eggs separated
140g sugar
60g flour ( 1/2 cup )
20g corn starch ( 2tbsp + 1tsp )
Method :
*A large aluminum round Cheesecake Pan with removable bottom ( im using non stick heart shape pan ). Prepare pan, spray any types of vegy oil or butter on pan and cover with parchment paper. Double Aluminium foil to cover bottom pan to avoid water from goin into the pan.
*Seperate eggs white and yolk, keep aside
* Double boiler, melt butter, cream cheese & milk until all combine, mix well with a ballon whisk, put aside
*In a smaller bowl, mix egg yolk with about 2 tbsp of sugar and beat egg yolk till semi thick with a hand mixer or balloon whisk, until yolk turn lemony color.
*Mixed beaten egg yolk into cheese or cheese into yolk it doesn't matter, and stir with spatula or balloon whisk till combine. Sift in corn flour and flour into the cheese mixture and mix well.
* Sift cheese batter mixture to remove any lumps. Shift two times for safer side if you want to.
*Pre-heat oven by now at 300f or 148c
*Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer or you wanna whisk with your hands. This takes about 2 to 3 minutes. Reduce the mixer speed to low and add in the sugar one at a time in three lots . When the sugar is well incorporated to egg white, adjust the mixer speed to high, and beat the egg white batter for about 3 ~ 5 minutes, or till soft peaks formed.
* Mixed in 2 half egg white batter into cheese until combine and pour all cheese mixture into the balance bowl of egg white batter. This way the mixture is well balanced and combined.
*Pour in batter mixture into round pan, Tap the batter-filled pan on the counter before baking to remove air bubbles.
*Bake pre-heated 300f or 148c for 1 hour 20 mins. BY baking the cake in a water-bath, it lower down the temperature to prevent shrinking significantly.
*Water-bath baking. After 30mins if you notice the water dry up, quickly open and close the oven when refill water. but if possible do not open the oven to interrupt the temperature ( this is a very sensitive cake ). Right temperature is very important. You may cover cake with aluminium foil carefully before start baking. This is to prevent from browning to quickly. 20 mins before done, remove aluminium foil to let it brown the rest.
* Cake is done is to stick a toothpick into the center of the cake and pull it out. If the toothpick comes back clean, the cake is done.
Leave the oven door open about 2cm with a wooden spatula for 30-45 mins without water bath. Take the cake out and completely cool it down.
* To removed cake from pan, run a knife gently around the edges. ( If you use parchment paper shouldn't be any problem at this stage, you won't need a knife to remove the cake from pan). Remember always bake with a parchment paper, so as you could remove cake easily and cake looks more presentable. If you don't use parchment paper you will end up removing your cake like mine with a knife and won't look so nice with all that broken pcs from the side as you can see my pic.
* After cake all cool down, transfer to a cake stand or board or plate as you like. This cake is originally eat it plain without frosting. but if you would like to put frosting, you may do so, layer cake into 2 layers and apply cream cheese frosting and on top with a thin layer of cream cheese sprinkle with shredded cheese.
*A large aluminum round Cheesecake Pan with removable bottom, Im using non stick heart shape pan with removable bottom. Prepare pan, spray any types of vegy oil or soft butter on pan and cover with parchment paper. Double Aluminium foil to cover buttom pan to avoid water from into the pan.
*Separate eggs white and yolk, keep aside.
* Double boiler, melt butter, cream cheese & milk until all combine, mix well with a balloon whisk, put aside
*In a bowl, mix egg yolk with about 2 tbsp of sugar and beat egg yolk till semi thick with a hand mixer or balloon whisk, until yolk turn lemony color.
*Mixed beaten egg yolks into cheese or cheese into yolks it doesn't matter, and stir with spatula or balloon whisk till combine. Sift in corn flour and flour into the cheese mixture and mix well.
* Sift cheese batter mixture to remove any lumps. Sift two times for safer side if you want to. ( please use a bigger flour sifter to do this step, mine is too small and thats what i have in my kitchen. pls see below picture for a good sift with this equipment )
*Beat egg white in a clean and grease free mixing bowl at high speed using an electric mixer or you wanna whisk with your hands. This takes about 2 to 3 minutes. Reduce the mixer speed to low and add in the sugar one at a time in three lots . When the sugar is well incorporated to egg white, adjust the mixer speed to high, and beat the egg white batter for about 3 ~ 5 minutes, or till soft peaks formed.
* Mixed in 2 scoop full egg white with spatula into cheese batter until combine.
*After combine, pour in the cheese mixture into the balance egg white batter bowl. This way the mixture is well balanced and combined.
*Pour in batter mixture into pan, tap the batter-filled pan on the counter before baking to release air bubbles. ( I run out of parchment paper, so do not follow me. is advisable to use parchment paper for this cake, this cake will rise )
*Bake pre-heated 300F for 1 hour 20 mins,
*By baking the cake in a water-bath, it lower down the temperature to prevent shrinking significantly.
*Water-bath baking. ( this is a very sensitive cake ). Right temperature is very important. You may want to cover the cake with aluminium foil carefully before baking. This is to prevent from browning to quickly. 20 mins before done, remove aluminium foil to let it brown the rest.
* To know when your cake is done, insert a long stick ( satay stick ) into the center of the cake and pull it out. If the stick comes out clean, the cake is done. Leave the oven door open with a wooden spatula about 2cm for 30 mins without water bath. Take the cake out and completely cool it down.
* To removed cake from pan, run a knife gently around the edges. ( If you use parchment paper shouldn't be any problem at this stage, you won't need a knife to remove the cake from pan). Remember always bake with a parchment paper, so as you could remove cake easily and cake looks more presentable. If you don't use parchment paper you will end up removing your cake like mine with a knife and won't look so nice with all that broken pcs from the side as you can see my pic.
* After cake all cool down, transfer to a cake stand or board or plate as you like.
This cake is originally eat it plain without frosting. but if you would like to put frosting,
you may do so, layer cake into 2 layers and apply cream cheese frosting and
on top with a thin layer of cream cheese sprinkle with shredded cheese.
So airy light.
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