a piece of heaven

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. (:

cotton soft japanese cheesecake

cotton soft japanese cheesecake

 

Ingredients:
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
Procedure:
1. Melt cream cheese, butter and milk over a double boiler on medium heat until well combined. (If you don’t have a double boiler, you can just fill a small saucepan with about an inch of water and bring it to a simmer. Place a bowl over the saucepan and melt cream cheese, butter and milk on it.) Remove from heat and allow to cool down.

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.

pizap.com13677626355171

 Recipe from  Pinay Cooking Corner

 

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2 thoughts on “a piece of heaven

  1. really looks delicious! Hi! I am daphne and here already residing in the US, been really looking for the recipe of a cheap pineapple pie that is just probably made with cornstarch and pineapple syrup with light crust and top. It is usually seen in small bakeries and get along the sides of the red pie (aka pie made out of day old bread with red food coloring!)! Thanks so much!!

    pls email me if you have something in mind!

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