Wednesday, February 16, 2005

In mood for baking

Was in baking mood today. Decided to try out a long overdue recipe that was given by one of the forumer at one of the forum I visited (one of my favourite cheesecakes). This is my first attempt for such cakes.

Was told that this Japanese Cottony Cheese Cake is pretty similar to those available in Fiesta. And true enough it turned out just like that.

Verdict: Cottony, not too sweet or heavy. Yummy.

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What you need

250g Philadephia cream cheese
50g butter
100ml fresh milk

60g superfine flour (top or cake flour)
20g cornflour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar


Methods

Melt cream cheese, butter and milk in a double boiler. Cool the mixture.

Fold in the flours, egg yolks, lemon juice and mix well.

Whisk egg white with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Pour into a 8” round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).

Bake cheese cake in a water bath for 1 hrs 10 mins or until set or golden brown at 160 degree celsius. Water should touched either 1/2 or 3/4 of the baking tin (with batter).
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18 comments:

  1. Edith, i baked this cheesecake today using your recipe you posted at KC. but i modified it by adding lemon zest into it. and decorate it. go and see. thanks for sharing

    ReplyDelete
  2. Hi

    Tried your recipe today. I encountered some problems, maybe you could help.

    1. The taste of the cream cheese is not evenly distributed. May I know what I did wrong?

    2. The cake seems a bit dense, is this normal?

    3. Can you explain "whisk until soft peaks form". I might misinterpret that and did something wrong here.

    Thanks and regards,
    bee

    ReplyDelete
  3. Hi Bee, just wondering whether your cream cheese is at room temperature.

    For ALL cheesecake, your cream cheese must be at room temperature.

    The cake texture is suppose to be light and cottony. It might be becoz of the cream cheese.

    Whisk to soft peak = turn the bowl upside down and the egg white remains in the bowl.

    You can email to me at small_cookie66@yahoo.com for further communication.

    ReplyDelete
  4. hi!

    just browsing through your many recipes (-: .. just wondering how deep must the water bath be?

    ReplyDelete
  5. I only fill it up to half (dept) of my baking tin.

    ReplyDelete
  6. Hi!

    Made this yesterday. Met with a few glitches, but still it tasted good! Thanks for sharing the recipe.

    ReplyDelete
  7. Hi Edith. Just some basic cheesecake qns,...

    I saw those mini springforms @ CK tang last week...I was wondering if you knew how to reduce the amount of batter and weather a different baking time is needed if i just want to make a small cheesecake as a gift? Thanks alot....

    ReplyDelete
  8. I dun know how small those tins are but perhaps you can half the batter and baking time.

    ReplyDelete
  9. hello there =)

    I tried the recipe and it turned out very well. Thank you for posting it up =) I encountered one problem though, which I hope you will be willing to help me with. The cheesecake tasted very eggy...is it supposed to taste that way?

    Thank you =)

    ReplyDelete
  10. I am not too sure about the eggy taste. For me it is not noticeable. Perhaps you can add in more lemon zest to overcome that.

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  11. can i check...
    cos cakeflour consist of corn starch?
    then we add another 20g of corn flour to the cakeflour?

    ReplyDelete
  12. hi there! i'm from the u.s., and i was wondering if cornflour is cornstarch, or is it something else completely?

    ReplyDelete
  13. thanks for the recipe! it came out soo soft! i made it for my parents, and they loved it. i'm not that big of a fan of cream cheese so not my kind of cake, but wow, was it moist!

    ReplyDelete
  14. Hi i tried today but it did not turn out well:

    1. i use pastry flour instead of cake flour...

    2. i use spreadable cheese cos i cant find cream cheese..

    3. the cake flat out when i open the oven door ajar to cool the cake. i also poke in a fork to check the check before tat... wonder wat went wrong here.

    Plse help! Thanks!

    ReplyDelete
  15. Hi I tried the cake today but i did not turn out well:

    1. i use pastry flour instead of cake flour cos cant find

    2. i use spreadable cheese instead of cream cheese

    3. i think the water level in the bigger pan is not enuf... cos water dry up when the baking is done

    4. It was rising ok when caking but the cake flat out when i open the oven door ajar to cool the cake. i also poke in a fork to check the cake before tat. i wonder which step of the cooling process went wrong...

    Plse help... Thanks!

    ReplyDelete
  16. Hi Catherine,

    If I am not wrong, pastry flour is cake flour.

    Spreadable cheese IS NOT the same as cream cheese.

    Try putting water 3/4 of cake pan (with the batter) becoz your oven might have hot spot or too hot.

    ReplyDelete

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