| Posted By |
Discussion Topic: COTTON SOFT JAPANESE CHEESE CAKE
-- page:
1
2
3
4
5
6
7
|
|
 diana |
07-21-2004 @ 9:55 AM
|
Administrator
Posts: 371
Joined: May. 99
more info
|
Hi Irene,
Thank you for the recipe for "Cotton Soft Japanese Cheesecake". It sounds very nice.
I have one question though, when you bake it in an 8-inch cake pan, do you remove the cheesecake after cooling or chilling it and if so, how do you remove it as you didn't state whether the pan should have a removable bottom or that the pan should be a springform pan with side release.
Thank you again and I hope to hear back from you soon.
Sincerely, Diana
Diana's Desserts
|
| Irene |
07-20-2004 @ 2:35 PM
|
Member
Posts: 71
Joined: Aug. 03
more info
|
This cheesecake really live up to its name. It is very light and soft. My family and friends like it and hope you do too.
Happy Baking,
Irene
COTTON SOFT JAPANESE CHEESECAKE
140g / 5 ozs fine granulatd sugar
6 egg whites
6 egg yolks
1\4 tsp cream of tartar
50g / 2 ozs butter
250g / 9 ozs cream cheese
100 ml / 3 fluid ozs fresh milk
1 tbsp lemon juice
60g / 2 ozs cake flour /superfine flour
20g / 1oz cornflour
1/4 tsp salt
1.Melt cream cheese, butter and milk over a double boiler. Cool the mixture.Fold in the flours, egg yolks, lemon juice, 1/4 tsp salt 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 160 C (325 F)
This message was edited by Irene on 1-8-08 @ 7:49 PM
|
|
