Monday, 27 June 2016

Homemade Japanese Cotton Cheesecake 日本棉花芝士蛋糕















Oh Joy, This is my top favourite cotton cheesecake, it's my one and only! A cake that's sure to put a smile on anyone's face.

Ingredients A
● 360g cheese spread
● 145g whole milk
● 36g sugar
● 72g egg yolks
● 55g cake flour
● 47g corn flour

Ingredients B
● 152g egg whites
● 96g sugar

You will need two 6-inch round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
1) Melting cream cheese in double boiler, Add the milk and sugar, stir until well blended. Slowly adding the egg yolks and mixing thoroughly.

2) Add in sifted cake flour and corn flour, and beat well.

3) Whisk egg whites and add the sugar a bit at a time in another bowl until to a thick and stiff peak stage, about 3 minutes. Add the egg yolk mixtures and continue the folding movement until well incorporated.

4) Pour the cake batter into two 6-inch cheese cake pans and Use a large baking pan for a hot water bath.

5) Preheat the oven to 135°C, turn the heating up and down the oven. Bake for 30 minutes. After then increase to 150°C and Bake for 1 hour. Everyone oven is different, understanding the way cake bakes will help you adjust your oven's setting to best effect.

6) Once cooked, leave to cool at least 15 minutes, and remove from the oven. Serve or chill in a fridge overnight. Use a sharp and hot knife to cut the cake and present individual plated.

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 3 days or can be frozen for up to 3 months.  
2) Do not over-beat the egg whites.
3) Baking cake at a lower temperature will help the cake rise much higherand bake more evenly.
4) Do not bake the cake quickly at a high temperature.and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top.

Recipe Source: JosephineRecipes.Co.Uk


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