Sunday, January 17, 2010

Japanese Soft cheesecake

I told myself, 'I'm going to give baking a miss this weekend and rest proper', but it seemed so hard. I am uncertain how addictive I am as a baking addict. But I am pretty sure baking is definitely is one of the loves of my life. I always seek solace in baking.

I love soft japanese cheesecake as they feel so soft and fluffy and has a less cheesy taste compared to typical new york cheesecake. Gonna try whisking the egg whites till soft peaks again. And this time round, I'm less nervous than the first time where I baked pandan chiffon cake. Still nervous, but less nervous. You get what I mean?
Decent looking ya? =)

I am so so happy with my result. Seeing the pretty bake made my day! It made me forget all the unhappy events. I can't wait for the bake to cool completely and cut a slice of it right now!! Patience, patience...

For the recipe of the cheesecake, I adapted the recipe from Diana's Desserts .



6 egg whites
6 egg yolks
60g/2oz cake flour, sift
20g/1 oz corn flour, sift
50g butter
100ml fresh milk
140 grams of caster sugar, sift
1/4 tsp cream of tartar
1/4 tsp salt
250g cream cheese
1 tbsp lemon juice ( I added some lemon zest too)

1. Melt the cream cheese, milk and butter over a double boil. Cool the mixture. Fold in the flour, cornflour, egg yolk, lemon juice and mix well.

2. Whisk egg whites with cream of tartar till foamy. Add in the sugar slowly and whisk till soft peaks.

3. Add the cheese mixture into the egg white mixture and mix well. Pour into 8inch round cake pan. (Lightly grease and line the bottom as well as the sides of the cake pan with greaseproof baking sheet ).

4. Bake the cheesecake mixture  in water bath for 1hr 10min at 325degree F (160 degree celsius) or until set and golden brown.