Thursday, January 12, 2012

Japanese Cotton Cheesecake

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This Japanese cotton cheesecake definitely not my 1st try. In order to get it right I have attempts many times. How many? Well lost count :D I'm sure quite numbers of baker experience failure when baking Japanese cotton cheesecake. The ingredients and methods are very simple but yet hard to bake a pretty looking cheesecake. After all those failure I manage to get my very 1st successful Japanese cheesecake.
 
This year I bake this cheesecake as part of my Chinese New Year gifts. With my mum help on taking care my baby girl I manage to bake cheesecake and cookies! Thank you mum! Without your help I really can't get my Chinese New Year bakes done in time.




They are a lot of successful Japanese cotton cheesecake baker. With their generous sharing I able to share mine cheesecake now. Below are some of the useful links for your reference.

1. Carol
3. Forbidden Garden (with video)

Special thanks to j3sskitch3n on her advice while I encounter problem with my cheesecake. Thank you Jess!

Adapted and slightly modified from Wendy
Ingredients:
(A)
125g cream cheese
90ml milk
15g butter
 
(B)
30g flour
24g corn flour
3 egg yolks

(C)
3 egg whites
1 tsp lime juice
75g sugar

Method:
1. Place cream cheese, milk and butter in a bowl. Cook with double boiler method until thick and smooth. Set aside.

2. After the cheese mixture turned warm, mix in both flours. Stir with a whisk until smooth.


3. Add egg yolks into the cheese mixture and stir until well combined.

4. In another clean bowl, beat egg whites until frothy. Put in lime juice and add in sugar gradually, beat until soft peaks.
* Do refer to Forbidden garden (video attached) 

5. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of egg whites. Lastly the rest of egg whites. Make sure all the egg whites is well combined with the cheese mixture.

6. Pour batter into a lined pan. I used regular 8” round pan with lined base and sides.
*If you are using springform pan, do refer Wendy blog on how to prepare the springform for water bath.

7. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 180C for 15 minutes. Then turn down to 120C and further bake for 40 minutes.
*I follow Carol oven temperature. Do adjust according to your oven.

8. Unmould cake immediately upon removal from oven, if not, the cake will shrink a lot.
* Don't worry of handling soft cotton cheesecake. If the cheesecake is well cooked you won't have the problem of removing the cake. It is not fragile that you think :)


9. Once cool, keep the cake in fridge to chill before serving.

I’m sure everyone is busy with Chinese New Year bakes :) For the coming posts I will share on cookies! Hope I manage to get all posted before I travel back to Peninsular Malaysia for Chinese New Year celebration. Happy Baking!



28 comments:

  1. Well done, Viv! This cheesecake is great!

    Three cheers for...your mum for helping you with baby and your perseverance for trying.

    Do you still have lots of CNY baking to do?

    ReplyDelete
  2. Hanushi,
    Thanks!

    Zoe,
    Thank you. Actually I had finish all the CNY bakes.Going to post all before I travel back hometown for CNY celebration. Busy with packing very soon..

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  3. I use this cotton cheese cake to make Birthday cake with blueberries filling, that was a hit in my family. Glad you managed to make this yummy and light cheese cake.

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  4. I have wanted to try making this cake for a long time but still have not got to it yet. Yours look so soft and fluffy. Good Job!

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  5. i hv not baked this before. Hearing what you said, i get more fear of baking cheesecakes..haha! but i guess with a little more determination and trials, we can all do it.

    ReplyDelete
  6. Me encanta tu tarta de queso, la haré dentro de poco se ve deliciosa.Besos desde España.http://chismesycacharros.blogspot.com/

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  7. Hi, can I replace the corn flour with just flour? :)
    thanks in advanced!

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  8. I haven't try bake with only flour. But I think should be alright since the amount is not much. Happy baking!

    ReplyDelete
  9. Hi Vivian,

    I would like to try to bake this cheesecake but would like to clarify is the flour...is it normal plain flour will do or other types of flour?

    Thank you :) & hv a happy weekend

    ReplyDelete
  10. Phoebii,
    I used all-purpose flour. Happy baking!

    ReplyDelete
  11. Hi:

    Thank you for the recipe. How come my cheese cake came out so flat. It was at most about 1 inch tall. It did not look like the tall and fluffy picture you shown. I used an eight and half inch self-released round pan.

    Thank you.

    ReplyDelete
  12. It sounds your cake didn't raise. I guess you under beat the egg whites. Hope this will help. Happy baking!

    ReplyDelete
    Replies
    1. how come the cheesecake that i bake using 150c for 45mins the cake's surface not golden brown?

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    2. You can raise the oven temperature and bake for few minutes to achieve golden brown. Happy baking!

      Delete
  13. hi, i c the ingredient mention a pinch of salt but didn't mention in the method when to put...

    ReplyDelete
    Replies
    1. Sorry is a typo error. No salt is used in this recipe. Thanks for highlight.

      Delete
  14. Hi Vivian,
    I tried making my first Japanese Cotton Cheesecake after thinking about it for almost a year and it flopped big time. Mine rise so nicely but once cooled dropped more than 50%. The top is slightly soft and the bottom tasted like cheese kueh and "eggy". This is the first time I am trying "egg separation method" too and I am not sure if my egg whites are soft peak or medium or stiff. Could this be this reason? And also the folding of the egg whites? Any advice given would be greatly appreciated.

    ReplyDelete
    Replies
    1. I had the problem like you before where top is soft and bottom is kueh like texture. It means the whites not well combine with cheese batter. If the whites has beaten to stable stage it should not be problem of folding inside.
      In this cheesecake the egg whites should be beaten to soft peak. Do watch the link that I mentioned in the post and another link(Carol) at my side bar on the whites stage. I'm sure you will get it right after watching the video.
      As for the big shrinkage it might due to not well mix batter(cheese and beaten whites). Another cause might due to high temperature of oven. Which cause cake rise too fast and inside not cook well. Every oven has different 'temper''. If your cake rise too fast and crack do lower the temperature and bake further. I hope all these will help. Happy baking!

      Delete
    2. Ok, thank you so much Vivian. I will check out the videos and try again.

      Delete
  15. Hi Vivian...I've tried this recipe and I love it so much! I was failed many times before until I meet ur blog! It was so happy to follow ur blog and I want to try other recipe...thank ya!

    ReplyDelete
  16. Hi, is it possible to use a chiffon cake tube pan for this recipe? And do i need to line or grease it? I thought the cake will cling to the walls of the pan and help it with rising, haha (might be a dumb idea) Thanks :) ying

    ReplyDelete
    Replies
    1. The batter is consider 'heavy' if compare with chiffon cake. I don't think using tube pan work well in this light cheesecake.

      Delete
    2. Ok thanks for the advice & quick reply :) Will be trying this tomorrow. Thanks again :D ying

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  17. Just baked this cake!! It tastes so yummy and the texture is very soft and fluffy:) Thank you very much for sharing this recipe!

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  18. I love cheesecake! I bet it taste delicious.

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  19. May I know what flour you used for 30g? it's not stated what type of flour to be used. =)

    ReplyDelete

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