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Thursday 17 March 2016

Step By Step: How To Make Super Soft and Fluffy Cotton Cheesecake | Chinese Bakery & Japanese Cheesecake 轻乳酪蛋糕 - Josephine's Recipes 175

Printable Recipe 

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
● 150ml whole milk
● 3 tbsps sugar
● 4 egg yolks
● 5 tbsps cake flour
● 5 tbsps corn flour

Ingredients B
● 4 egg whites
● 8 tbsps 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.

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) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking.
2) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone. 
3) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.  
4) Beat the egg whites about 3-5 minutes at middle speed, until, firm and nearly stiff peaks. Beating egg whites is a very important process, It will help your cakes rise with perfectly.
5) Do not overbeat the egg whites,  it will cause cake shrinks after baking.
6) Do not over mix the cake batter, must be less than 25 times to prevert cake shrinks excessively around the edges.
7) Be careful not to over fold, because you will inevitably deflate the batter, causing it to not rise properly in the oven. Fold just until combined, then call it quits.
8) Store in covered containers in the fridge and consumed within 2 days.
9) 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. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly. 
10) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
11) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
12) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer. Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
13) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.

Recipe Source: Josephine's Recipes

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