Japanese Cheesecake aka Japanese Cotton Cheesecake - light, pillowy soft and fluffy texture. It's a combination between sponge and creamy cheesecake in both texture and taste. Not overly sweet, it's a perfect treat for one who love desserts.
The first time I baked this, I shared some with my neighbour. Few days later when I was about to ask her how she likes the cake, she came to me and asked 'Miki, do you own a bakery shop? Do you sell your cakes? the cake taste so good!'. That had made my day!
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| Take a closer look at the texture... Photo updated 13 April 2017 |
Ingredients:
材料
(A)
250g Cream Cheese 奶油芝士 250克
120g Milk/ Whipping Cream 牛奶／动物性鲜奶油 120克
100g Unsalted Butter 无盐牛油 100克
(B)
5 Egg Yolk 蛋黄 5粒
60g Castor Sugar 细砂糖 60克
60g Cake Flour 低粉 60克
20g Corn Flour 玉米粉／粟粉 20克
Pinch of Salt 盐 少许
(C)
5 Egg White 蛋白 5粒
60g Castor Sugar 细砂糖 60克
1/4 tsp Lemon Juice/ Cream of Tartar 柠檬汁／塔塔粉 1/4 小匙
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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method: 步骤
1. Melt (A) in a double boiler.
材料（A）隔水软化成芝士糊。
2. When the mixture is slightly warm, add in sugar and egg yolk.
芝士糊还有微温时，加入糖和蛋黄，拌均。
3. Sift in corn flour, cake flour and salt.
低粉，玉米粉／粟粉和盐过筛加入。
4. Mix till no more lumps.
拌均至无颗粒。
5. Add lemon juice/ cream of tartar into egg white, beat till frothy. Gradually beat in sugar and continue to beat until peak.
蛋白加入柠檬汁／塔塔粉，打至起泡，陆续加入细砂糖，继续打至湿性发泡。
6. Fold meringue into egg yolk mixture by 3 batches.
分次把蛋白加入蛋黄糊，拌均。
7. Pour batter in a lined baking tray (7" square baking tin.)
把面糊倒入烤盘（7寸方形）。
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| Photo updated May 9, 2017 |
8. Bake in a preheated oven 150'C for 90 minutes, water bath method. When it's ready, open the oven door slightly for the cake to cool for 10 minutes before taking out from the oven.
放进已预热的烤箱，以150度烘烤90分钟，水浴法。烘烤好后，把烤箱门打开，待10分钟。
9. Remove from oven, put on a cooling rack to cool completely. Store in the refrigerator for 4 hours before serve.
取出蛋糕，连模放在架上待凉。然后收进冰箱冷藏4小时后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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Some feedback from those who have tried this recipe:
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