Рецепт Repost - Japanese Cotton Cheesecake
This cotton soft Japanese Cheesecake is very delicate and moist. It is not too cheesy nor too sweet ~ a favorite amongst many♥♥♥ I have made this super light Japanese Cheesecake not once but many many times and this one here was baked last week especially for one of my friend.
(This is just a repost of an old post that I promised to my niece's request)
- 265ml Full cream milk or Low fat milk
- 85g Butter
- 250g Cheese cream (room temperature)
- 40g Plain flour
- 35g Corn flour (sift together with plain flour)
- 7 Egg yolks
- 7 Egg whites
- 3/4 tsp Cream of tartar
- 125g Sugar
- 2 tsp Vanilla flavor
Method:
Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well.
Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool.
In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).
Use a rubber spatula to fold egg whites in two batches to the cheese cream mixture.
Pour cheese cream mixture to a lined 9" square cake tin and place cake tin at the lowest rack in the oven. Steam bake at preheated 150C for about 1 hour 15 mins.
*After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.
Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.
Best to chill cheesecake before serve.
Kitchen note: Wrap cake tin with heavy duty aluminum foil to prevent any water from sipping into the cheesecake during baking.