Japanese Cotton Cheesecake

When this cake was introduced, I was tempted to buy one to try due to its name "cotton" cheesecake but I did not.

One day, we were talking about cakes at my mom's place and my sister requested this (she can't recall the name of the cake), hence, I enlisted it into one of my wish list. At last, baking of the cake  was "accomplished" last month! I baked a further 3 times in the next 2 weeks. I was glad that the outcome was satisfying and most importantly my hubby loves it! ;-)

The recipe was adapted from a taiwanese baker - Carol. Her recipe is easy to follow as each step being illustrated in a clear picture. Its worth to give it try though.

Original recipe from her book was meant for a 6" round pan and this time I had doubled up the ingredients for 8" pan (phew~ lucky it turns out great! hehe)

Update @ 17 Feb 2012: Carol's recipe is in Chinese. I will post the English version here real soon! 

Recipe as follows: (For step by step picture/process, refer here)

Reference: Adapted from ‘The First Book of Baking for Beginners’ By Carol

Make one 6” round pan

Ingredients A:

70cc Milk

30cc Whipping  Cream (I substituted by 30cc milk)

100g Cream Cheese

10g Castor Sugar

2 teaspoon Lemon Juice

2 Egg Yolks

30g Low Protein Flour

5g Corn flour

Ingredients B:

2 Egg Whites (Cold)

½ teaspoon Lemon Juice

30g Castor Sugar

Ingredients C (Glaze) to be prepared after cake is completely cooled:

Piping Jelly or Apricot Glaze (heat it up using microwave for 30 seconds)

Method:

1. Sift flour and corn flour into a mixing bowl.

2. Cut cream cheese into cubes when it reaches room temperature for easy mixing later.

3. Lightly grease, line the bottom and sides of the pan with greaseproof baking paper or 

parchment paper (side of the pan can be slightly higher than the pan).

4. Preheat oven at 180c (160c for fan-forced).

5. Pour milk and whipping cream into a saucepan/small pot, add in cream cheese.

6. Place saucepan/pot on stove at low fire, melt the cream cheese and stir mixture by 

using whisk. Remove from heat once cream cheese is melted.

7. Immediately add in castor sugar and lemon juice, mix well.

8. Then add in eggs, one at a time and mix well.

9. Lastly, add in sifted flour and mix well. Set aside.

10. Whisk egg whites until foamy, add in lemon juice and castor sugar (2 separate

times). Whisk until soft peaks (use moderate speed to achieve soft peaks).

11. Fold in 1/3 of egg white mixture into cream cheese mixture until its incorporated.

12. Then pour batter (step 11) into remaining egg whites and fold well.

13. Pour batter into prepared pan, tap bottom of the pan lightly to have a flat top batter.

14. Place it in a shallow pan with filled of hot water (I used room temperature water).  

15. Bake cheesecake in a water bath in preheated oven at 180c (160c for fan-forced) for 15 minutes until golden brown on top. Turn temperature to 110c to continue bake for another 40 minutes.

16. Remove pan from oven, immediately invert the cake on a big plate/cooling rack. Then re-invert it on a serving plate. Peel off all the paper and let it cool before applying glaze on top.

Happy Baking ^^