Sunday, June 7, 2009

Cottony Japanese Cheesecake

There was an offer going on in ntuc 2 weeks ago...
Philadelphia cream cheese selling @ only $4+..
So i decided to make some cheesecake!

I've failed once...when i was still a novice in baking...
The cake turned out to be in 2 layers...
Was quite upset...

& this time round...
I've succeeded!!

Baked into a few small muffin cups...

Look at that!!
so soft!!

I immediately ate 2 of them~~
couldn't resist...once in a while la hor?hehe..

I baked it into a 9inches pan too...
It cracked abit..
but i'm still happy!

This cake recipe is super duper good!!
As good as store bought cheesecakes!!

Here's the recipe adapted from Mom4Mom Forum...


250g Philadephia cream cheese
50g butter
100ml fresh milk

60g superfine flour (top or cake flour)
20g cornflour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar

Melt cream cheese, butter and milk in a double boiler. Cool the mixture.

Fold in the flours, egg yolks, lemon juice and mix well.

Whisk egg white with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Add the cheese mixture to the egg white mixture and mix well.Pour into a 8” round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).

Bake cheese cake in a water bath for 1 hrs 10 mins or until set or golden brown at 160 degree celsius.

Note: You can use a bigger cake pan, 8inches is definitely not big enough.
Or you can get ready some extra muffin cups to bake the extra batter.

If the cake gets too dark during baking, tent it with aluminium foil to avoid over darkening.

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