![\"\"](\"http:\/\/199.96.156.76\/~binghuan\/seattletimes_6eptember\/wp-content\/uploads\/2012\/07\/IMG_5256.jpg\" "\\"IMG_5256\\"")
<\/a><\/p>\nPractise makes perfect! Finally – the almost ( I believe there’s room for improvement) perfect Japanese cheesecake! <\/p>\n
Japanese Cotton Cheesecake Recipe Instructions: 1. Melt cream cheese, butter and milk over a double boiler.<\/p>\n 2.Cool the mixture<\/strong>. Mix in lemon juice, egg yolks and then fold in the salt, flour and cornflour.<\/p>\n 3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form<\/strong>.<\/p>\n 4. Fold egg white mixture 1\/3 at a time, to the cheese mixture until the batter is even.<\/p>\n 5. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).<\/p>\n 4. Bake cheesecake in a water bath* for 1 hours 10 minutes or until set and golden brown. (I left mine to cool for half an hour in the oven with the doors ajar as advised from other bloggers cos I was afraid that it would collapse suddenly if there was too big a change in temp)<\/p>\n *To bake cheesecake in a water bath means putting the cake pan (the one with the batter), into a bigger pan which contains hot water up to the middle of your cake pan. my 2 6-inch cake pan fits nicely in my baking pan \ud83d\ude42<\/p>\n My notes:<\/a><\/p>\n
\n(from Everybody loves a sweet ending<\/a>)
\nIngredients:
\n140g\/5 oz. fine granulated sugar
\n6 egg whites
\n6 egg yolks
\n1\/4 tsp. cream of tartar
\n50g\/2 oz. butter
\n250g\/9 oz. cream cheese
\n100 ml\/3 fluid oz. fresh milk
\n1 tbsp. lemon juice (can omit if you want a sweeter cake)
\n60g\/2 oz. cake flour \/superfine flour
\n20g\/1 oz. cornflour (cornstarch)
\n1\/4 tsp. salt <\/p>\n
\n(Preheat oven to 160deg)<\/p>\n
\n– For step 2, it is important to cool the mixture to room temperature. I waited about 1 hr for the mixture to cool. I mix the flour and wolk mixture by hand – no need to use mixer
\n-For step 3, mix egg whites to soft peaks = creamy, thick mixture. Peaks droop when you make a peak with a whisk. This is the only step I needed to use my mixer
\n– This time round, I actually separate the egg whites and yolks using a egg seperator. It is better this way as egg yolk will not accidentally break, contaminating the whites
\n– I used 2 6-inch pans and baked for 1h 10 mins. I feel that baking in smaller pans makes the cake raise better
\n– My cake pans are not <\/strong>springform types. If you are using a springform pan, do wrap the botton of the pan with aluminium foil so water doesn\u2019t seep into your cake.<\/p>\n<\/a><\/p>\n