Monday, November 12, 2007

Japanese Cottony Cheese Cake

It’s my time to bake again.

The weather was cool and it rained for the whole Saturday morning. I was supposed to wake up at 7am and prepared all the ingredients for baking so I could have cakes for breakfast. Ended up, I was late for 3 hours. Still, I managed to have them as dessert after lunch!








I have been longing to bake this when I read through Precious Moments and Little Corner of Mine. The Japanese Cottony Cheese Cake looks so Yummy from 2 of the blogs. I did all alone in the beginning. Then second brother showed interest and gave me a helping hand while I was measuring the ingredients and separating the egg whites and yolks. He helped me out in mixing them. What a kind bro he is. (Ish… cannot praise him too much.)

It was cottony, neither too sweet nor heavy and simply light. Maybe you will see that the texture is quite ‘rough’ from the slices but I can tell you, NO. They were soft and very fluffy. Just melt once in your mouth. I should have the cake sliced when it was really cool but I got a bit impatient and sliced the cake while it was still warm. A little imperfection is that I used a square pan instead of round pan. So, could not get a really nice pic of the square-shaped cake. I will get myself a round pan and post up the nice round cake picture soon. *coming soon*~

Besides, I brought 1/3 of the Japanese Cottony Cheese Cake over my aunt’s house and her kids simply love this. And yes, we finished the whole cake in just one day.

Point: Japanese Cottony Cheese Cake tastes good too after chilling.






Upper left: after I mixed up both (A) and (B)
Upper right: mixture for (C)
Lower left and right: the fluffy cottony cake

The adapted recipe:

Part A:
250g Philadephia Cream Cheese
50g Butter
100ml Fresh Milk


Part B:
60g Superfine Flour (top or cake flor)
20g Cornflour
6 Egg Yolks
1 tbsp Lemon Juice
¼ tsp Salt


Part C:
6 Egg Whites
¼ tsp Cream of Tartar
140g Fine Granulated Sugar


Melt (A) in double boiler and cool the mixture until room temperature.

Fold in (B) and mix well

Whisk egg whites with cream of tartar until foamy and then add in sugar and whisk until soft peaks form. Fold in half of the (C) into the mixture and mix well. Then add in the other half and mix them evenly.

Pour the mixture in 8 inches round cake pan (lightly grease and line the bottom and side of the pan with greaseproof paper).

Finally, bake in water bath for 1 hour 10 minutes or until set or golden brown at 160 °C.


Try it out and enjoy~

32 comments:

New Kid on the Blog said...

OMG!!!! Japanese Cottony Cheese Cake!!! It looks so fluffy and soft. Can courier to me next time ah??

~Christine~Leng said...

i want some too... look so fluffy :) continue baking gal! you're getting better ;)

KampungboyCitygal said...

whoa..look great, glad tat the ingredients are not too complicated that i can give it a try

wenching & esiong said...

Eh, looks nice! You're really good in baking!! Started with cookies, now with cakes! When can I taste it?? (Hint hint) :D

Precious Pea said...

Err..cannot imagine the taste lor...so you have to prove to us how good it is..hint hint. ;)

yammylicious said...

woah!!! look so fluffy!! must be nice ya?! yamm yamm~

MeiyeN said...

wow..... well done! lotsa hard work to make jap cheese cake! must be yummmyyyy...

nicholas said...

Thanks for sharing, looks like butter cake at first . xD I know nothing about making cake, but I can print this to my mom. Sweet!

celine said...

Nice texture, I wanna have a piece too...

teckiee said...

ohhhh nice. thanks for sharing the recipe.

ai wei said...

new kid on the blog,
ahaha, can gua?!?!?! this is really soft and fluffy.


christine,
thanks thanks. you will get to try it... someday for sure before leaving to scot.


kampungboycitygal,
try it out and hope you like it. i like this recipe because the ingredients are not to many and the steps are simple.


wenching & esiong,
thanks ching. em... just trying out. very pandai with the *hint- hint* ar...
i know wat to do adi. ^^


precious pea,
another *hint-hint*?! haha...


yammylicious,
it's nice. soft and fluffy!


meiyen,
must be patience in baking this. it took me quite a long time. and need to bake for over an hour.
you must try it and i m sure you can bake a great one.


nicholas,
thanks for dropping by!
hope you will like it.


celine,
you can try it out too! soft and light and fluffy!


teckiee,
no prob. got it from other blogs too and hope you like it.

Kelly Mahoney said...

Certainly not what I think of when I hear "cheese cake"! Looks good, thanks for sharing.

ling239 said...

i want !
i want !

Big Boys Oven said...

I also want!

ai wei said...

kelly mahoney,
try it out and do let me know how do u feel bout it.


ling239,
keke, try it out?!~


big boys oven,
lol, you sure you want?! don't want lar, yours are much better much tastier!

Vivien said...

hey love this recipe, tried it numerous time, it is so light and nice

catherine said...

Hi i tried this cake today but failed terribly...

1. i use pastry flour cos cant find cake flour

2. i use spreadable cheese cos cant find cream cheese

3. i think the water level in the bigger pan is not enuf cos dry up when the baking is done.

4. The cake was rising okay when baking but it flat out when i open the oven door ajar to cool...i also poke a fork to check the cake before tat.. wonder wat went wrong?

Plse help to correct my mistakes... thanks!

ai wei said...

Dear catherine,

I think it will be fine to use pastry flour for cake flour as the flour portion is just small.

The main problem will be the cheese. Spreadable cheese will be very much softer than cream cheese. Besides that, you have to allow the cheese back to room temperature before using it into baking. Did you do so??? I will normally allow my cheese to be at room temperature for 2 hours before start double boiling it.

As for the water level, try to use for about 1/3 of level of the cake pan?!

And finally, you must remove the cake immediately from the mould and not to leave cool in the oven. Else, it will sink and collapse a lot.

Hope this would help :)

catherine said...

Thanks dear for your quick response... i did not leave the cheese at room temp for 2 hrs... i put it straight to double boiler :( Also i used the wrong cheese.. the supermkt here does not hv cream cheese for the Philly productrs... i will try again!! Thanks again....i read somewhere about the cooling process to leave the oven door ajar...so apparently, u remove the cake immediately huh?? ...

ai wei said...

dear catherine,
you are welcome :)
and yep, i remove immediately from the cake mould after baking. if not, it will collapse a lot.

i have no idea why but this is what i practiced for the cake all these while. :)

hope all the tips may help. and happy happy trying.
gosh, i do need to practice this cake d. it's quite a long time i din bake this ^^ thanks for reminding me this recipe too

Criz said...

Hi aiwei,i tried this recipe tonight..i dont know why but my convection oven seems need more time to bake .. it took almost 2 hour .

i notice when i set the oven to 160c for 1 hour and 10 min.. the surface of the cake seems not dry and brown enough.. the cake look pale and moist.. so i added another 45 min..

although the surface become a bit hard but overall,but it turned out great.. the tastes and looks really nice.. :)

Thanks for sharing..

ai wei said...

Criz,
it took you 2 hours?
hmmm, do you try with the stick whether it comes clean after 1 hour 10 mins??? and is it fluffy after 2 hours??? :)

Criz said...

i wasn't trying with a stick at 1 hour and 10 min.. because the cake still looked pale.. maybe i should try it next time :P

and yes.. the cake is still fluffy.. and taste nice even after i refrigerated it overnight..

actually,it was my first time to bake in bain-marie style..Thanks a lot for the great recipe.

Cheers

ai wei said...

Criz,
wow, you made it on the first attempt, congratulation. hehe. do practice more and you will be able to master this recipe ^^

happy baking

Carris said...

Wow! Your cake looks so delicious, it makes me wants to try and bake one too. Always wanted to bake cheese cake but other recipes were too complicated until i found your recipe, I will definately try and hopefully it will turn out just as great as yours. By the way can I substitute fresh milk with full cream milk?

Thank you.

CW

ai wei said...

carris,
you should try. this one may seems tedious but the ingredients are simple and the outcome is very good. have a try and do let me know how do you find it, ok?

i am afraid the substitution may make it denser. i have yet to come across it. but you can have a try and do let me know how is it as well :) hehe

Carris said...

Hi Ai Wei, thank you very much for your prompt reply. Since full cream milk will make the cake denser then better stick back to fresh milk. As this is my first attemp in baking cheese cake so there are still a lot to learn (hope you don't mind me asking too many questions). Ah... one more thing, do we need to preheat the water (for water bath) before start baking?

Thank you.

CW

ai wei said...

carris,
you are welcome. haha
no worry, dun hesitate to throw me questions :)

yes, i do preheat the oven before baking this cheese cake. and of course, as well as the water bath :)

Carris said...

Hi Ai Wei,

You have been such a great help. Thanks again.

CW

ai wei said...

hi carris,
you are most welcome :) happie baking ^^

Carris said...

Hi Ai Wei,

I have finally made my first cheesecake, I have to tell you that its turns out realy really great (my son loves it). Now I can bake cheesecake whenever I like...credit goes to you.

CW

ai wei said...

hie Carris,

Congratzzz! glad that you enjoy baking this and your family loves this :) now can bake whenever you want. hehe.

jia you jia you and happy baking ^^

cheers

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