My very first blog post on a Saturday afternoon, its cake day. This soft, fluffy and moist cake is the famous Japanese cotton cheesecake. These are so nice and quite easy to make. I used the recipe from Alex Goh’s and adapted a bit. Using less cream cheese to make it less dense. I made a small one using a soufflé dish and decorated it with butter cream mixed with berries and forest fruits.
Ingredients for two mini cheesecakes:
55 gr cream cheese
45 ml milk
7.5 gr butter
15 gr flour
12 gr cornstarch
1.5 egg yolks
2 egg whites
pinch of salt
pinch of cream of tartar
35 gr sugar
- Cook the cream cheese, milk and butter in a small pan until smooth and set aside.
- Preheat oven at 160 Celsius and boil some water.
- After the cheese mixture has turned warm, mix in the flour and cornstarch. Stir until smooth.
- Put egg yolks into the cheese mixture and stir until well combined.
- In another clean bowl beat the egg whites until frothy. Add a pinch cream of tartar, salt and beat until soft peaks. Add the sugar gradually and beat until stiff (soft droopy peak that will hold its form).
- Fold 1/4 of egg whites into cheese mixture and then another 1/4 of the egg whites.
- Pour the cheese mixture with the egg whites into the remaining egg whites and fold again until mixed thoroughly.
- Pour the batter into a lined soufflé dish. You can line it with aluminum foil. Just need to line the inside. If you are using a cake tin, line the outside as well. To prevent the water from seeping into the cake tin.
- Place the soufflé dish into a slightly bigger shallower pan or in an oven tray. Fill the bigger pan/ oven tray with boiling water and put in the oven to bake at 160 Celsius for 45 minutes.
- Unmold the cake immediately after taking out of the oven. If not, the cake will shrink a lot.