I’ve been wanting to bake this cotton soft Japanese cheesecake since I started blogging but I can’t find cake flour in the shop. Until one day one of my favourite blogger posted it in her site, so I decided to give it a try. I just used plain flour for this, should have sifted it to achieve finer texture of the cake. Anyway, what I am after for this is the taste of the cake so I just bake it without aiming for perfection. The verdict? well I just had a piece of heaven. The cake turn out to be very soft ,fluffy, creamy and it’s melt in your mouth. (:
Recipe from Diana’s Desserts Yield one 8″ cheesecake, 12 servings
- 5/8 cup fine granulated sugar
- 6 eggs, white and yolk separated
- ¼ tsp cream of tartar
- ¼ cup butter (½ stick)
- 9 oz. cream cheese
- 3/8 cup fresh milk
- 1 Tbsp lemon juice
- ¼ cup cake flour /superfine flour
- 1/8 cup cornstarch
- ¼ tsp salt
2. Preheat oven to 325F. Lightly grease and then line the bottom and sides of an 8″ round spring-form pan with parchment paper.
3. In a bowl, whisk egg yolks and lemon juice until egg yolks are well beaten. Add the cake flour, cornstarch and salt and continue whisking until well combined and free of lumps. Fold this into the cheese-butter-milk mixture until well combined.
4. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Fold the cheese batter in small amount to the egg white mixture and mix well until you’ve used up all the cheese batter. Pour into the prepared spring-form pan. Bake cheesecake in a water bath in the preheated oven for 50-60 minutes or until set and golden brown. Slightly open the oven during the last 10 minutes of baking. Leave the cheesecake in the oven for another 10 minutes (with the oven door slightly opened) so that it can shrink slowly before you take it out.
Recipe from Pinay Cooking Corner