Monday, October 18, 2010

Home Baked - My 3RD Japanese Cotton Cheesecake!

My digital scale is here and at about 10pm, I pester hubby to drive me to Walmart to get Philadelphia Cream Cheese! By the time I start baking, it is already 12.00MN! But I am so excited, and with a digital scale, everything seems so easy!! And this time round, I am more prepare and knowing what to expect; neater as well.

I use ellenaguan2 this time round. I find her recipe most logical and easy to follow. She has step by step picture in her blog!!

Credit : ellenaguan2.blogspot.com
Ingredients: (8" Round tin)
250g Philadelphia Cream Cheese (I use USA version 8oz)
140ml Fresh Milk (150ml of milk)
55g Unsalted Butter
30g Cake Flour
20g Cornflour
4 Egg Whites
4 Egg Yolks
1/2 Teaspoon Lemon Juice
Grated Rinds of 1 Lemon
95g Sugar
1/4 Teaspoon Cream of Tartar


Method:
1. Dice cream cheese into cubes and soak with milk (place mixture in a glass mixing bowl or double boiler) for about 30 minutes.
2. While waiting, melt the butter and set aside.
3. Put the cream cheese mixture in a double boiler(refer to the picture above), stir until smooth and creamy then stir in the melted butter and set aside to cool.
4. After the mixture cools down, stir in the flour mixture(sieved the cornflour and cake flour together) then follow by one egg yolk at a time, whisk the mixture till well combined.
5. Next stir in the lemon juice and rind and whisk the mixture till smooth then set aside.
6. In another clean bowl, add cream of tartar into egg white and whisk until foamy.
7. Divide the sugar into 3 portion and whisk into the egg white mixture until it becomes stiff peak form.(refer to the picture above for the egg white texture, this takes about less then 5 minutes or so)
8. Slowly blend the egg whites into the cream cheese batter and mix well until colour combines.
9. Place the mixture in a greased prepared tin and give it a big bang to released the bubbles.
10. Bake the cake in hot water bath at 170 degree for 15 minutes then reduce the temperature to 150 degree and bake for another 40 - 45 50 minutes.
11. Cool the cake in the pan with the door ajar completely, then set aside in the fridge for about 1 hour or more before serving it for a better texture and taste.


Notes:
~ Water bath is a pan of hot water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes.


~ The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.
I am a NOOB's noob, so I cannot manage to take photographs and baked at the same time! So please make do with the after action, hahaha ~

After adding the batter into my the aluminium foil, I realised I cannot put 3 of them into my oven, so the last one is abit hanging in the air ...
Everything look good in the oven huh! I use a constant 150Deg C for 50minute, because my oven cannot make it! Usually for the one hour, I will be by the oven side, washing or just staring in making sure my cake is not burnt! I do not trust my OVEN.
As usual the cake sink but then it still sink nicely, no crack  and not much crease ...
If my oven is bigger and the fire is better, all the cheesecake will be prettier!!

It is really YUMMMY!

I need to summon more courage and use my BAKE PANS!
Hahahaha ~

2 comments:

  1. you know what.... I think you got a flair for cooking and baking!!!!

    ReplyDelete
  2. flair haha, thanks for the compliment leh! I guess is more of a no choice bah, if in SG I do not have to cook le hahaha just eat out can but here eat out is expensive!! Plus i too eng le, must have something to pass time, keke!

    ReplyDelete

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