Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth appearance. The texture is light, fragrant and not as greasy as the usual western baked cheesecake.
Although this recipe require a little bit more steps on the preparation but it is really worth the effort when you taste the end result. I really cannot re-called where I have taken this original recipe from, but after sharing it with one of my friend, she gave me another modify version of hers which use exactly 205g cream cheese. So upon seeing what her wonderful
cheesecake, it makes me even wants to give this recipe a try.
The process of making these Japanese Cotton Cheesecake is not really that difficult. All you need to do is to follow the steps closely and you will sure to get the right texture and colour. (click on the picture for larger view)
Ingredients: (8" Round tin)
250g Philadelphia Cream Cheese
140ml Fresh Milk
55g Unsalted Butter
30g Cake Flour
20g Cornflour
4 Egg Whites
4 Egg Yolks
1/2 Teaspoon Lemon Juice
Grated Rinds of 1 Lemon
95g Sugar
1/4 Teaspoon Cream of Tartar
Method:
1. Dice cream cheese into cubes and soak with milk (place mixture in a glass mixing bowl or double boiler) for about 30 minutes.
2. While waiting, melt the butter and set aside.
3. Put the cream cheese mixture in a double boiler(refer to the picture above), stir until smooth and creamy then stir in the melted butter and set aside to cool.
4. After the mixture cools down, stir in the flour mixture(sieved the cornflour and cake flour together) then follow by one egg yolk at a time, whisk the mixture till well combined.
5. Next stir in the lemon juice and rind and whisk the mixture till smooth then set aside.
6. In another clean bowl, add cream of tartar into egg white and whisk until foamy.
7. Divide the sugar into 3 portion and whisk into the egg white mixture until it becomes stiff peak form.(refer to the picture above for the egg white texture, this takes about less then 5 minutes or so)
8. Slowly blend the egg whites into the cream cheese batter and mix well until colour combines.
9. Place the mixture in a greased prepared tin and give it a big bang to released the bubbles.
10. Bake the cake in hot water bath at 170 degree for 15 minutes then reduce the temperature to 150 degree and bake for another 40 - 45 minutes.
11. Cool the cake in the pan completely, then set aside in the fridge for about 1 hour or more before serving it for a better texture and taste.
Notes:
~ Water bath is a pan of hot water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes.
~ The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.
I used to love Fiesta Cheesecake (which is now come under Ichiban Sushi Restaurant) that comes in 3 different flavour like original, coffee and can't remember the last one....... So with that soft and irresistible texture of Fiesta Cheesecake, I decided to give this recipe a try and after all those effort and steps. My final products do pay off with a good, soft and cotton like texture cheesecake.
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I must sincerely apologise to all my readers and visitors from this Cuisine Paradise - Tea time blog. It had being a while since my last entry on baking or making a new items. Guess I don't really spent enough time on this "Tea-time" area. This afternoon upon my little baking pal request, I decided to bake his favour Chocolate Macaron...........
It has being really a long long time since my last baking on Macaron. I remember during year 2007, when Macaron started to be a "HOT" items on most leading cafe, a lot of food blogger or bakers started to experience on baking these "little gems". I was also one of those home baker who venture out into different flavour of Macarons (click HERE to read more) baking.
Today's flavour is a combination of Chocolate and Orange. Since my little darling requested for a Cocoa Shell, I used the Dutch Process Cocoa Powder which I got it from "Shermay Cooking School" from one of my friend who is working there. And since she wanted to make some Macaron and ask me for an easy recipe to follow, I decided to try my luck on making this "Gem" again after the years. And Thank God, this recipe still works well and the end products is still as lovely as before.
I was still quite nervous during the process of whisking the egg white and mixing of flour mixture. When the piped batter is ready to go into the oven, I was even more excited and I standby near the oven door to look at the "Feet" raising up slowly which really makes me so happy about it. I guess the process of making Macaron is to make sure that they have a nice "Feet" and most important the shell does not crack or sink. So overall I am very satisfy with this "Orange Cocoa Macaron" which sandwich with Orange scented Chocolate Ganache. 
