Monday, April 15, 2013
Cotton Soft Japanese Cheesecake~Baking Partners Challenge#9
Baking Partners ninth challenge post-Cheesecake. Baking partners is the brain child of Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month.
Cheesecake is something I have never tried baking at home and this month the group was given four recipes. I loved the recipe suggested by Reeni of Cinnamon and spice and everything nice. It was a bit different from the regular cheese cake. I have seen this before and always wondered at the light texture of this cake. You do not bite into creamy cheese cake but a light, soft airy cake of wonderful texture. At first I doubted whether it will have an overpowering egg flavor as this recipe uses six eggs,but there was no such problem. The cake I made developed two small cracks and I feared it will be deep. But once the cake cooled down it shrinked a bit and there was no signs of the cracks.This cake will rise a bit during baking and then shrink a little while cooling. This cheese cake is also baked liked the regular cheesecake in water bath. This is to retain the moisture content of the cake and prevent it from drying. The recipe suggested an 8 inch pan but I used a larger 9.5 inch cake tin. This cake is wonderful and really worth a try. Thanks Swathi and Reeni for this wonderful challenge.
Recipe Source from Diana's Desserts
Fine granulated sugar- 140g/5 oz.
Egg whites- 6
Cream of tartar- 1/4 tsp
Cream cheese- 9 oz./ 250 grams
Butter- 50 grams/2 oz.
Milk 100 ml/3 fluid oz.
lemon juice- 1 tbs
Cake flour /superfine flour-60g/2 oz.
20g/1 oz. cornflour (cornstarch)-20g/1 oz.
1/4 tsp. salt
Warm milk and add in cream cheese,and butter.Melt this using a double boiler till all the cream cheese melts. Strain this using a cheese cloth. Cool the mixture completely.
Beat egg yolk with a fork till it is light and mix with the milk and cream cheese. Fold in the flour, the cornflour, lemon juice and mix well. Set this mixture aside.
Whisk egg whites till it is frothy in a low speed. Increase speed and add cream of tartar and continue to beat for another two minutes. Add in the sugar little by little and whisk until soft peaks.
Add the cheese mixture to the egg white mixture and fold in gently.
Pour into prepared 8-inch round spring-form pan.Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Take aluminum foil and line the outside of the pan This will keep it secure in waterbath. Tap the pan gently so that the air bubbles escapes.Place this on a roast pan and fill 1/2 of the roast pan with boiling water.
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Let it set and cool down in the oven. Keep the oven door ajar for about 20 minutes and then slowly take it out and rest for another ten minutes before removing from the pan.
Hope you will all enjoy!