Saturday, July 15, 2006
Japanese Cottony Cheese Cake
I just bought a 3 sets springform pan the other day that come with 8", 9" and 10". So, I can finally make some cheese cake from now on. The first thing I want to make is Edith's Jap. Cottony cheese cake. I did make it before (2-3 years ago) using the shallow 9" pie pan, thus my cake won't be able to rise. I remembered that cake was only 1" in height and very flat.
Not too bad huh? However, I did manage to cook some of the egg yolks while pouring in the still warm cream cheese mixture (no patient to wait til it cool), thus I have pieces of cooked egg yolks at the bottom of the cheese cake. So, for those that haven't tried this recipe and wanted to try, remember to cool your cream cheese mixture first and don't end out like me. :P
Therefore, I have to cut off the bottom layer. The bottom layer was cut from the above picture. Still look pretty high hor? Like the name said, this cheese cake is cottony soft and not very sweet.
Her recipe can be found here. Thanks Edith! :)
My adapted recipe:
1 block 225g (8oz) Philadephia cream cheese
1/4 cup butter
100ml fresh milk
1/2 cup cake flour
1/8 cup cornflour
6 egg yolks
1 Tbp. lemon juice
1/4 tsp. salt
6 egg whites
1/4 tsp. cream of tartar
2/3 cup sugar
1. Melt (A) in a double boiler, cool.
2. Fold in (B) & mix well.
3. Whisk (C) until foamy. Add sugar and whisk until soft peaks form. Fold in 1/2 of the mixture into 2, and then add the remaining egg white micture and fold to mix.
4. Pour into the tube pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).
5. Bake in a water bath (hot) for 1 hr 10 mins or until set or golden brown at 320'F.