Friday, April 15, 2011

Japanese cotton cheese cake, Encore!

Japanese Cotton Cheese Cake

Japanese Cotton Cheese Cake, the ever-popular cheese cake among bloggers. I did this cake few times but not every time success until Ju (The Little Teochew) sharing her tips & tricks.




















I got a perfect and spongy cheese cake. Thanks to Ju for kind sharing.

Japanese Cotton Cheese Cake


Here are the tips and tricks from Ju, I followed throughly..

Tip #1 : Beating the egg whites
-Beat high initially and switch to low at last 3-4mins

Tip #2 : Sieving the cream cheese batter

Japanese Cotton Cheese Cake


Tip #3 : Baking in a water bath
Tip #5 : Tenting with a foil

Japanese Cotton Cheese Cake


Tip #4 : Lining the cake tin
-Make sure the baking paper extends higher than the cake tin by about 1.5 inches.

Japanese Cotton Cheese Cake



Tip #6 Drier is better
-I set grill function to brown the top at 180c for 2mins

Japanese Cotton Cheese Cake


This is how to leave cool in oven with door ajar...

Japanese Cotton Cheese Cake


Please refer to Ju's post for more details...and you may also refer to Heary Bakes's post as her cheese cake also look perfect.

Japanese Cotton Cheese Cake
*makes a 8” round cheese cake

250g Cream Cheese, softened
50g Butter, softened
100ml Fresh Milk
1tbsp Lemon Juice
60g Cake flour
20g Corn flour
6 Yolks
1/4tsp salt

6 Whites
1/4 tsp Cream of tartar
140g Caster Sugar

Method:
1. Preheat oven 160C.
2. Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Make sure the baking paper extends higher than the cake tin by about 1.5 inches . Wrap around the outside of baking tin with aluminium foil, to prevent seepage.
3. Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
4. Upon slightly cool, add in the egg yolks, cake flour, corn flour and salt and mix until well combined.
5. Sieve the egg yolk and flour mixture into another clean bowl. Set aside.
6. In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft peaks form.
7. Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well (to loosen the mixture . Continue to fold gently with the balance egg white mixture.
8. Pour the batter onto the prepared pans. Place a sheet of aluminium foil and loosely place it over the tin. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
9. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

*my kids and hubby are not fancy on this cake, only my daughter and I enjoyed this so much, so this is a ladylike cake, hehehe...

Japanese Cotton Cheese Cake


I am submitting this post to Aspiring Bakers #6, Say Cheese (Apr 2011)..


Also, I would like to share with you for a giveaway, do hop over to I Heart My Bakes to stand a chance to win a cookbook either Okashi treats or 孟老师的100 道面包..closing on 20th Apr, be hurry!!


Happy Baking and Have a nice weekend ahead!!


71 comments:

susanyee said...

seem look like very softy ..

say cheese ..hehe

j3ss kitch3n said...

my all time favorite! the texture is awesome Sonia!

Angie's Recipes said...

Very soft :-)) must taste heavenly.

hanushi said...

This really looks perfect!! Thanks for sharing all the tips with us too... :)

Hearty Bakes said...

You have got a perfect cake there! This is my all time favorite, never get enough eating it. Now I'm craving for it looking at your slice. Yum yum!
Thank you for he mention Sonia :)

hani said...

wow..!! seriously killing myself..wanna slice pls

Three-Cookies said...

Its the first time I am hearing about this cake. A fluffy cheesecake sounds unusual and very interesting. I will give this a try sometime

Joyce @ Chunky Cooky said...

Looks cottonly soft ! I am going to try this soon too !

Ah Tze said...

Wow! It looks cottonly soft and fluffy! Hope I can try it soon :D

Bake for a Queen said...

looks very delicate. sure is the ladies' cake..my kind of cake =)

Swee San @ TheSweetSpot said...

hehe I did this too!

Somewhere in Singapore said...

Your looks great...

Joelyn~幸福の起点 said...

Oh, i love softy cakes...and I will TRY IT soon....thanks for sharing.

Ellie (Almost Bourdain) said...

Perfect texture! Thanks for the tips.

Marina said...

This looks perfect!

Belly Good Cooking said...

Very soft and perfect!!! Well done Sonia. :))

Tina said...

soooooo soft and spongy;;delicious cake dear.

Honey boy said...

This is a beautiful cheese cake! Love the smooth air pockets!

Ann said...

i love really soft cakes!

i seen this cake on ju's blog and it looks so devine and yours turned out very well too!

ICook4Fun said...

Perfect looking cheesecake Sonia!!

Honey Bee Sweets said...

Oh gosh, this does looks perfect cheese cake to me! So light and dreamy, hahaha! Gonna try this method too, heehee!

Mary said...

Your cake is really lovely. It really looks perfect. I know I'd love to have a piece. I hope you have a great day. Blessings...Mary

lena said...

perfect! thanks for the tips, didnt know got to sieve the cream cheese as well..

jennaseverythingblog said...

Wow!! The texture of this cheesecake looks incredible--moist and fluffy and perfect in every way!

My Little Space said...

Wow, the texture looks so smooth & inviting. Sonia, thanks so much for your lovely offer. I'll email you my address. Thanks again for everything.
Good night,
Kristy

Little Corner of Mine said...

Haha, I like it when you said ladylike cake. :) Oh yeah, I certainly loved this cake, look so good.

daphne said...

it's gorgeous! It's sooo fluffy and beautiful..and love the photos details on how u used the tips.

Zurin said...

beautiful! :))

Alice said...

hi Sonia, thks for your post!
it reminds me that its in my have to do soon list! :)

Weng @ I heart My Bakes said...

Hi Sonia, really appreciate your support! Thanks alot yea :) Love the fluffy cheese cake too.

Pam said...

This has to be delicious! It looks perfect and I'd love to sample it right now!

Rebecca from Chow and Chatter said...

wow looks amazing so soft i remember seeing it on her blog love it

Janine said...

THe last picture looks amazing - like I can almost feel how featherlight and soft the cake slice is! And I agree that it's a ladylike cake - my brothers don't like it either! Only my mom and I gobble it all up ;p

Reeni said...

I never saw this kind of cheesecake before! How scrumptious! I want to try it!

Mimosa said...

Look perfect, it's also make me want to bake one for myself.

Passionate About Baking said...

Gorgeous looking cheesecake Sonia.

茄子 said...

很漂亮的蛋糕组织。我。。也想做一个:P

jo said...

Looks delicious and so fluffy too.

neyeeloh said...

I like the texture... 忍不住想咬一口 ^_^

shaz said...

Looks really soft and fluffy! Yum

Madhura Manoj said...

Wow...Looks so spongy & perfectly baked.
http://www.easycookingforamateurs.com/

The Sweetylicious said...

LOVE this! is so cottony and delicious. you baked it so nicely! GREAT JOB! (:

Pete said...

Looks very smooth and fluffy

cikmanggis said...

Sonia!!!! cantiknya.Tak terkata.I must try this recipe.Terima kasih:)

Cook.Bake.Love said...

Sonia, ur Japanese cotton cheesecake looks very fluffy and light. Well done!

The last time I made this I removed the cake from the oven once done as instructed in alex goh's book. Next time i am going to let it cool in the oven with the door open ajar. I seemed this method used in another cheesecake book 芝味十足。

Min {Honest Vanilla} said...

Looks just perfect! I tried Ju's techniques as well but didn't work out for me :P But than again it's no surprise as cakes are quite jinxed in my hands!

Lisa H. said...

Beautiful and it has that fluffy look...

tigerfish said...

Soft cottony cake for me, anytime!

Colin Woon said...

Love this!!! Can I have a piece, please?

maameemoomoo - a ½ food blog said...

Beautiful!

I've been asked to give this a try and i guess i'll do just that ;)

miyako said...

Looks yummylicious!
What bout the taste? Saw it in a bakery but never tried to buy :P
DOes it taste like sponge cake?

Jes's Deli Corner said...

Hi Sonia, i tried this recipe today. It was rose nicely in the beginning then after that it was sinking down. Is it because of the egg white overbeated.

Sonia (Nasi Lemak Lover) said...

Miyako, yes, it taste like a sponge cake with mild cheese taste.

Jes's Deli Corner, there are many reasons behind a failed cake, since I not seeing you prepare this cake, sorry to tell you i really could not tell you the reason. Furthermore I also new in baking. Please try it again, and follow closely to the instruction and tips, i'm sure you will success in one day. Happy Baking!!

Jes's Deli Corner said...

Sonia, i havent post it yet :oP. thk god it just sink slightly..Me and my daugh like it very much as it tasted like egg cake (kai tan koh) with mild cheese. thks for sharing

Aimei said...

oh the texture looks so perfect. I will certainly try this!

Nami @ Just One Cookbook said...

Oh my goodness! I love Kasutera... You made it really nice and looks so delicious!

Barefeet In The Kitchen said...

This looks lovely! I've never had a cake quite like this before. My version of a cheesecake is a completely different creation. I may need to make this, just to taste it.

向日葵 said...
This comment has been removed by the author.
Loveforfood said...

it looks so soft.. i am sure is good.

Anonymous said...

Yours is so pretty! Can you pls advise me if I'd like to make into 10" square, how many times should I multiply the recipe by? And the baking time? Thank you so much for your help! :)

Claire

MH said...

Hi Sonia.. Thanks for sharing the recipe.
I tried your recipe today.. however the cake did not turn out like the one in your picture.. only 1/5 of the cake (the top part) turns out like a cake texture.. the other 4/5 looks like a whole piece of cheddar cheese and tasted like custard/cheese.. do you have any idea on where could have gone wrong?

Thanks.

Sonia (Nasi Lemak Lover) said...

MH, I think i know your problem. Yesterday i did a Castella cake also having the same problem like you. You need to bake at the middle to top rack of your oven. As this cake requires low temperature when baking, so to ensure bottom get enough heat, so your need to put cake a bit high but not lower rack. If your oven has fan, turn it on too. Hope this hels.

Unknown said...

Wonderful cheese cake! Thanks for sharing the tips, Sonia!

I baked this two days ago and everyone liked it soooo much!

Rainbow Kitchen

fish said...

i bake one few days ago, the taste was okay but i couldn't cut it the way you cut it. what did you use to cut the cake so nicely?

阿咪 said...

ohmygosh! i've been looking for a japanese cheesecake recipe for the longest time. i had been using a perfect recipe for the longest time and then lost it, and i couldn't find the one similar to it since. All the ingredients in your recipe are very close to the ones my old recipe had. i'm gonna have to give this a try very soon! thanks so much!!!

Anonymous said...

Hi,

Can i replace corn flour with cornstarch?

Thanks,
Mary Ann

Anonymous said...

Hi,

Can i replace corn flour with cornstarch?

Thanks,
Mary Ann

Franci said...

Hi Sonia,

I really would like to try this recipe. Hopefully you have time to clarify some doubts.


*you say bake in a waterbath, but in your picture I see some bowls of water at the base of the oven. Did you creat just steam or you put the tin in a boiling waterbath?

*When did you set up the grill to brown the top. At the end of baking? Did you remove the paper collard?

*If read other blogger unmold right away the cake to prevent shrinking. You instead leave in the oven. I'm in doubt...
When you leave in the oven to cool do you take the cake out of the waterbath?

Thanks and sorry the many questions.

Sonia ~ Nasi Lemak Lover said...

Franci,
refer to your questions, here are the answers:-
1. yes, i just create steam from the bowls.
2. I brown the top at the end of baking, and i did not remove the paper at this stage.
3. yes, i leave everything in the oven when door ajar..
The best way to find out is try yourself and learnt along the way..
Hope this help.

Anonymous said...

Thanks for sharing..will try this recipe. I noticed that you added lemon juice as part of the ingredients. I do not find it in the steps though, as you might have copied from your friend, Ju.. but forgot to add in the lemon juice? So which step is the lemon juice added in? Or is the lemon juice used in place of the cream of tartar? Thanks
~Yvonne

Anonymous said...

can i ignore cream of tartar?

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