Tuesday, July 14, 2009

Japanese Cotton Cheesecake

Fresh from the oven going to bring to office. Recipe from Alex Goh.

Set (A)
160gm cream cheese
25gm butter
120g milk

Set (B)
40gm flour
30gm corn flour

Set (C)
4 egg yolks

Set (D)
4 egg whites
1/8 tsp cream of tartar (I omitted this)
100gm sugar (Reduce to 75gm)
pinch of salt

1) Grease & lined the bottom of two 20cm oval pans. Wrap outside of the pans in foil.
2) Melt (A) using double boil method
3) Add (B) & mix until well combined. Add (C) & mix till well blended
4) Whip (D) till soft peak. Add to (3) & fold in the egg whites
5) Pour into pan and bake in water bath at 160c for 40-45mins or till golden brown
6) Remove cake from the oven. Remove from mould immediately. Set aside to cool
* Milk can be replace with whipping cream for a more creamy taste


DG said...

Looks Yummy .... keep one for me please. :)

Anonymous said...

Hi FatmumBaking,

I noticed you use the muffin tray to bake the cheesecake. Do I still need to bake in waterbath?

FATMUM said...

Hi hi, Yes I still bake in waterbath. Simply filled the tray the muffin tray is resting with boiled water.

DG, no problem! (",). Yap u r right. U have added too much of the wet dough. The half recipe is defintely more then the recipe call for. Try again yeah!!!