Japanese Cotton Cheesecake 日式芝士蛋糕
Japanese Cotton Cheese Cake 日式芝士蛋糕
Ingredient A
250g
Cream Cheese
120g
Whipping Cream
100g
Butter
Ingredient B
60g
Sugar
5 Egg
Yolks
60g
Cake Flour
20g
Corn Flour
Some
salt
Ingredient C
5 Egg
Whites
60g
Sugar
1/4
Tsp Cream of Tatar
Step
1: Grease a 8 inch pan and line the bottom and sides of the pan with baking
paper.
Step 2: Melt the cream cheese, Whipping Cream and Butter in double boiler method,
cool it completely.
Step 3: Fold in Sugar, Egg Yolks , Cake Flour, Corn Flour, Salt and mix well.
Step 4: Whisk the egg whites with cream of tartar for 30seconds and slowly add in
the sugar and whisk it until soft peaks form.
Step 5: Fold in quarter of the meringue into the cheese mixture until evenly
incorporated; gently fold in the remaining egg whites until just combined.
Step
6: Pour the mixture into a 8 inc pan.
Step
7: Bake the cake in water bath at 150c for 60mins.
Step
8: Remove the cake from the oven and cool it completely.
Step
9: Refrigerate for few hours before serving.
Original recipe from Jaclyn San
.
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