Japanese cheese-cake (super soft and fluffy!)
Bello! So I've decided to burn my free time (off days) baking and blogging. Hmm, be a food blogger, take some nice artistic photos, review some cafes, try out new recipes. At least I'm doing something I like to do (': #lifeissofufilling. Not sure if I'm able to sustain this habit but at least I got all my favorite recipe recorded down! *wink*. Nonetheless let's start with what I had just baked yesterday night. This was an all-time favourite for the family. It is so soft, fluffy and right to the taste bud! Its not too sweet with a hint of lemony aroma! Double thumbs up! Recipe is adapted and twerk accordingly to our taste from Diana's.
JAPANESE CHEESE-CAKE
Serves: 12 with 8 inch pan | Pre-heat oven: 150 | total bake time: 60-70 minutes
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g butter
250g cream cheese
100 ml fresh milk
1 tbsp. lemon juice
1 tsp. vanilla essence
60g cake flour
20g cornflour (cornstarch)
1/4 tsp. salt
METHOD:
1. Melt cream cheese, butter and milk n a microwave oven. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice, vanilla essence and mix well.
1. Melt cream cheese, butter and milk n a microwave oven. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice, vanilla essence and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 150 degrees C.
NOTE:
- This cheesecake is sensitive to heat. Any temperature that is too hot it may crack ): So do remember to adjust accordingly and lower the temperature of your oven if its too hot.
- For the cheesecake to be extra smooth and soft! So please do sieve the cheese and flour mixture.
- Leave the oven door ajar for maybe 15-20 after it is done to prevent it from collapsing too drastically!
