Some things don't look as good as they taste. So in baking, one must not judge easily that when something does not look as pretty, it is not worth a slice. No,there is no truth in that. Especially with this thing that seem to have fallen down from the heavens. And the cake batter? It is the most beautiful cake batter I have ever seen. It is lighter than mousse and it has a very creamy texture. This cake comes together like a dream. Every one who loves baking must try to make this at least once.That is, if you don't get addicted. I made this two times in A DAY. Does that say something?
So this plainly round baby with wrinkled top may not be as pleasing to the eyes , but I guarantee you every slice will make you change your mind. It is as soft as cotton and it delicately fills your mouth with mild cheese flavor that does not make you feel overwhelmed. Its a cheesecake that is not overly rich. Instead, it gives you a soft as air texture in your tongue. Every thing about this cake seem to come together very nicely but it is important that you follow the extra steps because they are very helpful to give you the closest to perfect outcome.
First, and very important, Line the 8 inch spring form pan with parchment paper. Make sure you extend it out the lips of the pan as shown here. This will give extra height for your cake as it rises while baking, So the cake will end up in your stomach rather than in the oven floor.
Also, its important to cover the bottom of the pan with aluminum foil. Just wrap aluminum foil tightly at its base and extend it up to half of the height of your pan. You do this because this cake is baked in a water bath, you want to prevent too much water from seeping in.
Another thing that this cake is notorious for is that it shrinks a lot. Lucky for me that I did not see too much shrinkage during the two times I made it ,but still a little shrinkage happened.You see the wrinkles on the cake top? I guess shrinking is typical of the Japanese cheesecake. But if you are going to do the steps I did, then your product is likely to end up with little shrinkage like my cake did.
Here is that lifesaver trick: Lower the temperature from 325F to 300F for ten minutes after one hour of baking, then after you turn off the oven, open the oven door and let your cake sit there inside for 15 minutes more. This way, you will still get a decent sized cheesecake and not an over shrunk one.
See? Still a decent height.
Japanese Cotton Cheesecake
recipe and tips adapted from Little Teochew
Author: Sanna of Woman Scribbles
250g cream cheese ( 1 block of cream cheese)
4 tbsp butter
100 ml fresh milk
1/3 cup and 1 tbsp all purpose flour
2 tbsp and 1 tsp corn starch
6 egg yolks ( I used only 4 by mistake and it turned out okay)
6 egg whites
1/4 tsp cream pf tartar
1/2 cup sugar
1. Preheat oven to 325 F. Grease an 8 inch round spring form pan and line it with parchment paper, making sure the lining extends about 7 inches past the edge of the pan.
2. Bring a pot filled with water less than half way through to a simmer. Place a heat resistant glass bowl that fits snugly on top of the pot. Melt Mixture A in the bowl until it is smooth and lump free. Turn off heat .Some small lumps may seem so hard to get rid of. They will be smooth once you mix the egg yolks in , so don't worry if they exist at this stage. Let this mixture cool slightly. You want to avoid cooking the egg yolks with a too hot mixture.
3. Once Mixture A is slightly cool, add in the egg yolks and combine until you get a uniform mixture. Sift Mixture B into the bowl. Combine and mix A and B mixtures using a wire whisk until you get a smooth and lump free batter. Set mixture aside.
4.Whisk the egg whites until foamy. Add in the cream of tartar and mix until soft peaks form. Gradually add the sugar until stiff peaks form.
5. Gradually fold the egg whites into the cream cheese mixture, about 1/3 of the egg whites at a time.
6. Pour the batter into the prepared pan and place the pan in the middle of a rimmed baking dish filled with water that reaches half the height of your pan,a little below the level of the foil that you wrap in the spring form pan.
7. Bake for 60 minutes for 325F. Lower the temperature to 300F and bake for another 10 minutes. Turn off oven. Open the oven door slightly and let cake sit inside for another 15 minutes. Carefully loosen the spring form pan and hold the cake using the parchment paper and let cake cool on a wire rack.
|This is an improvised double boiler to melt the cream cheese and butter, together with the milk|
Japanese cotton cheesecake . I think I am loving the craft of baking even more.