… Japanese Cheese cake! Finally, I made it! Yeah, cotton soft Japanese cheese cake! On Wednesday afternoon while working in the office, I suddenly had an urge to bake a cake. Thoughts of baking/making a cheese cake kept pouring in. Initially, there were thoughts of making the chilled Oreo Cheese Cake as it’s been quite some time I’ve not made this cake. Furthermore, there are few more Oreo biscuits left in the cabinet and also the neighbour’s kids(babysat by MIL before) are craving for it too. However, this cotton soft Japanese cheese cake got into my mind… as I love soft and light type of cheese cake more than those heavy and rich type ones. More ever, this cotton soft cheese cake has been stayed put in my baking list quite some time too. After much thoughts, I was pretty confident and made up my mind to bake this cake. So, I left office at around6.30pm + on that day and also dropped by to buy some milk before heading home to start my baking project!

By the time I got home, the time was about 7pm +. Before that, I’ve informed hubby who’s working from home on that day to remove the butter, cream cheese & eggs from the fridge readily. Otherwise, I would waste at least 30mins to an hour for the butter & cream cheese to defrost! Without wasting any time, I quickly changed and started to prepare the ingredients as soon as I got home. Oh yes, I started the baking project without taking my dinner!

Well, here’s the recipe which I got from my mentor’s blog . Hehe…

Ingredients:

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt
1 tsp of grated lemon zest (optional - to have tangier cheese cake)

Methods:

Melt cream cheese, butter and milk over a double boiler. I don’t have a double boiler. So, that’s how I did to double boil the cream cheese, butter and milk.

Cool the mixture.

Fold in the flour, the cornflour, egg yolks, lemon juice, salt 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 deep round cake pan or a regular 9-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 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Makes 1 (large) cheesecake, 12 servings.

Oops… sorry, no photos. Forgotten to take as too excited to bake the cake… hehe

Water bath means put the cheese cake pan on a pan filled up with water. Before that, wrap the bottom of the cheese cake pan with tin foil so that water could not sip into the cake (if you’re using a springform or loose base pan).

Last but not least, here’s the outcome of my cotton soft Japanese cheese cake! Yummy!!

Ok, enough photos of the cake… Actually, the top of the cake was a little burnt as you can see the color was darker. And I felt the top layer tasted a little “lung” Guess who’s the culprit? Who else le? My little KPC aka Ryan boy itchy hands went to reach out and turned the ‘minutes’ button on the oven loh! My MIL told me that he’s attempted to touch the oven and I didn’t suspect anything wrong till I found out my cake was a little over baked! Sigh… this little man is super super active nowdays… his mouth, hands & legs couldn’t stop moving even for a min!

Oh by the way, my little man loves this cake and kept asking for me… He loves cheese just like his daddy!