JAPANESE COTTON SOFT CHEESECAKE

JAPANESE CHEESECAKE


TABLE DECORATION (ROSES AND IVY FROM THE GARDEN)


ROAST TURKEY ASIAN STYLE WITH GLUTINOUS RICE STUFFING

Well, it has been a while since I last posted anything on this blog! Christmas/CNY kept me REALLY busy .......before I knew it, it's almost Easter.

Mind you, I have not been lazy with my cooking and baking. We had a Christmas eve 'do' at our place (BBQ mainly) and I even roasted a turkey! (pix attached) Of course, there was Christmas cake but I forgot to take a picture.

After Christmas, we went to KL/S'pore for a 2 week break during which I bought a large chiffon cake tin. So now, I bake my pandan chiffon cake in the large tin, using 9 eggs (again, didn't take photos - how silly of me!)I even made kuih lapis as I had leftover coconut cream the week before(no pix, sori!) and cupcakes with butter cream icing last week - yummy! Recipe fm colleague - no photos :-( Also made a fudgie chocolate cake yesterday while waiting for my popiah dough to rest - see other post on my success with the skins.

Anyway, I did remember to take some pictures of the Japanese cheesecake that I baked sometime during CNY - didn't have any shots of the sliced cake as we were too busy cutting and eating! So, here you are ........

Oh, I almost forgot to post the recipe for the cheesecake :-0

400g cream cheese
200ml (1 cup) milk
100g butter
¼ tsp salt (I leave this out as it makes the cake a bit salty)
60g superfine flour (I use plain flour)
25g cornflour
6 egg yolks
1 tsp lemon paste or ½ tsp lemon essence (I use 1 tsp lemon juice and grated rind of ½ lemon to substitute)
6 egg whites
150g sugar
¼ tsp cream of tartar
Method:
1. Melt cheese, milk, butter and salt in double boiler. Cool. (Sieve into a basin to remove lumps.)
2. To above, fold in sifted flours, egg yolks, lemon paste and mix well.
3. Whisk egg whites with cream of tartar till foamy. Add sugar and whisk until fluffy but not stiff.
4. Add cheese mixture to egg white mixture and mix well. Pour into 10” round tin.
5. Bake over water bath for 1 to 1 ¼ hours @ 160C

EL’s Notes: (tried and tested)
1. Line bottom of tin with greased greaseproof paper.
2. If using springform pan, wrap outside of pan with aluminium foil to prevent water from bath seeping into tin. (The std size springform pan is a little small and the cake may overflow while cooking. Adjust quantity of ingredients to 300g cream cheese, 150ml milk, 75g butter, 4 eggs, 40g & 20g of the flours and 100g sugar)
3. Use only fresh eggs at room temperature, otherwise the egg whites will not rise successfully and the cake will be anything but light.
4. Not necessary to place hot water in the water bath. Works well with tap water.
5. Check the cake after 1 hour. It’s done if a skewer inserted in the center of the cake comes out clean.