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| Japanese cotton cheesecake |
6 egg yolks (1 egg = 56g w/o shell, 60g w. shell)
50g butter
100ml full cream milk
60g cake flour (I used plain flour)
20g cornflour
¼ tsp salt
2 tsp vanilla extract
50g butter
100ml full cream milk
60g cake flour (I used plain flour)
20g cornflour
¼ tsp salt
2 tsp vanilla extract
6 egg whites
¼ tsp cream of tartar
140g castor sugar
Used 25cm springform pan in a 28.5cm pan
(water bath).
CREAM
CHEESE MIXTURE
1.
Boil and whisk (using hand
whisk) milk and butter together over medium heat.
2.
Lower heat and add in cream
cheese. Whisk cheese cream in till smooth.
3.
Add in yolks, vanilla, salt and
whisk.
4.
Remove from heat, sift flour
and fold into mixture
EGG
WHITE MIXTURE
5.
Whisk whites at low speed till
foamy.
6.
Add cream of tartar and beat at
high speed till bubbles become very small but still visible.
7.
Gradually add sugar and beat
(on high speed) till soft peaks (not stiff peaks).
8.
Fold whites into batter 1/3 at
a time.
9.
Pour into lined cake pan.
10. Steam-bake in preheated over at 160°C for about 1 hour 30 mins (Alternatively,
place a foil cover loosely over the cake pan, remove during last 30mins to let
top brown).
11. Open oven door slightly to allow cheesecake to cool.
Note:
·
If using springform pan, wrap with
heavy-duty aluminum foil when steam-baking to prevent any water from seeping
into the cheesecake.
·
Do not use silicon pan
(too soft).
·
If using normal pan, line insides
with parchment paper.
Adapted from: ieatishootipost
