Cheesecake is a sweet, cheese-based dessert. “Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan-like texture and almost plasticine appearance.” (quoted from wiki) My evil twin, yani loves japanese cheesecake! So i decided to do some testing 1st b4 offering it to her~ *bow* hee~ made Aishi my guinea pig and apprentice! since she was at my place today, she helped me with the sieving of flour and also the folding of the mixture. (^.^ v) and also be the 1st to taste this! And indeed, it’s cotton soft (^^,) very light and soft… and it melts in your mouth. It is recommended that a thread should be used to cut this cake instead of using a knife. so that the slices stay in shape.
140g fine sugar
6 egg whites
6 egg yolks
¼ tsp cream of tartar
250g cream cheese
100ml fresh milk
1 tbsp lemon juice
60g cake flour
20g corn flour
¼ tsp salt
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- Fold in the flour, the corn flour, egg yolks, lemon juice and mix well.
- Whisk egg whites 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-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
- Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degrees C.
Water bath is 1 of the method to ensure even heating, therefore helping to keep the cheesecake from cracking during the baking process.
– .: Baker Lee :.