Tuesday, July 17, 2012

Japanese Cotton Marble Cheesecake

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Before chill
It has been quite sometimes I bake Japanese cotton cheesecake. This time I created some marble pattern with some cocoa powder.

Since I'm baking for this month Aspiring Bakers with the theme gluten-free bakes, I used rice flour instead. The result is still as great as ordinary cake or all-purpose flour.

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Recipe Box

3. Summer Fairs & Fêtes and Cake Stall Cakes & Bakes, July’s Tea Time Treats Challenge hosted by Lavender and Lovage and What Kate Baked

Adapted and slightly modified from The Batter Baker
130g cream cheese
45ml milk
20g butter
3 egg yolks
1 tsp vanilla extract

30g rice flour (can replace with cake or all-purpose flour)
10g corn flour

3 egg whites
70g caster sugar
1 tsp lemon juice (can replace with 1/2 tsp vinegar)

(C) chocolate batter
1 tbsp cocoa powder
1 tbsp hot water
* dissolve and set aside

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, add in yolks and vanilla extract. Whisk to combine.
* make sure the mixture is not too hot till cook the yolks.

3. Sift in both rice and corn flour into the cheese mixture and whisk until well combine.

4. In another clean bowl, beat egg whites until frothy. Put in lemon juice and add in sugar gradually, beat until soft peaks.

5. Scoop about 1/3 of egg whites into cheese mixture and fold to combine. Pour the mixed batter into whites. Again fold and make sure all the egg whites are well combined with the cheese mixture.

6. For the cocoa batter remove 3-4 tablespoons of batter into the cocoa mixture. Mix well and set aside.

7. Pour the plain batter into 8” round pan with lined base and sides. Pour the cocoa batter on top. Then create the swirls with a chopstick.
* for better swirls swirl the chocolate batter like a snake, S shape and not in straight lines.

8. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 150C for 20 minutes. Then turn down to 120C and further bake for 20-25 minutes.
*Oven temperature only for your reference do adjust according to your oven.

9. 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 :)

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

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  1. Hi Viv,
    Your Japanese Cotton Marble Cheesecake looks very tempting. Would like to try this recipe in future. Thanks for sharing.

  2. So long I did not bake a cotton cheesecake too, the cocoa marble sound so good!

  3. Hi Vivian, love your marble cheesecake very cottony soft. The marble effect very nice too.

    Have a nice week ahead.

  4. oh vivian, i love the marbled effect on yr cotton cheesecake... they must be soft & delicious too!! i can finish all of them, my fav:))

  5. amazing cheesecake!!!!love it!
    u can look my blog also http://tiebow-tie.blogspot.com/

  6. Beautiful cheesecake! Looks so yummy!

  7. Vivian, I gonna like to try this cake. It's lovely. Thanks for sharing.

  8. Hello There,

    this is really very nice blog and looking very nice. this blog is very helpfull for shopping .. we want come back on this blog...

  9. Well that cake lasted 10 seconds , funny how guests turn up out of the wood works just when its coming out of the oven lol, excellet recipe came out perfectly, light and fluffy
    Many many thanks.
    Will bake the next one in a secret location lol


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