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
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
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.
Recipe from Pinay Cooking Corner
I have not heard of taisan cake before until I stumble on a site where they were discussing about this soft sponge cake brushed with butter and sprinkled with sugar and top with grated cheese and so I was very curious how it taste like although it has been said that it is similar with mamon. And truly as the name says it was definitely melt in your mouth. Hope you could try this as well.
- For The Topping:
- 1/2 cup softened unsalted butter
- 1 cup white sugar
- Grated queso de bola / cheese
Preheat oven to 350°F. Line the bottom of 5 medium loaf pans (measuring 4 x 7 x 2 1/2 in) with baking parchment. Set aside.
In a large mixing bowl, combine the following: cake flour, sugar, baking powder, egg yolks, water, corn oil, melted butter and vanilla extract. Mix well with a wire whip until smooth. Set aside
Using an electric mixer fitted with a wire whisk, beat the egg whites and cream of tartar together until frothy. Maintaining medium speed, gradually add sugar (a tablespoon at a time) and continue beating at the same speed until the egg whites are stiff but not dry.
Carefully fold in the beaten egg whites into the egg yolk mixture. Lastly, fold in the grated cheese. Divide the cake batter equally among the prepared molders. Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Allow the cakes to cool upside-down on a wire rack for 10 minutes.
Remove from the molders. While still warm, brush the top surfaces with softened butter and dip in ranulated sugar. Dust with grated queso de bola / cheese.