Monday, December 7, 2009

Japanese Cottony Cheesecake

This is probably my favorite type of cheesecake, light and fluffy. When I was 4 months pregnant and vacationing in Shanghai, I bought one of these from the local bakery and ate the entire thing myself since Hubby is not into this type of cheesecake.

250g cream cheese
50g butter
100ml milk

60g cake flour
20g corn flour (corn starch)
6 egg yolks
1 tablespoon lemon juice
1/4 teaspoon salt

6 egg whites
1/4 teaspoon cream of tartar
140g fine granulated sugar

1. Melt cream cheese, butter, and milk in a double broiler. Cool the mixture.
2. Fold in the flours, egg yolks, lemon juice, corn starch and mix well.
3. Whisk egg white with cream of tartar until foamy. Gradually add in sugar and whisk until soft peaks form.
4. Fold egg white into egg yolk mixture. 
5. Lightly grease and line the bottom and sides of an 8" round pan. Pour batter into pan.
6. Bake cheesecake in a water bath for 1hr and 10min. or until set and golden brown at 160 degrees C or 320 degrees F.


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