JAPANESE COTTON CHEESECAKE

Posted by LENDANUAR | Labels: cheese kek

Salam semua....hari ni terlebih rajin skit..almaklum lah lepas jer baik dari demam selama 2 hari,mood nak mbaking datang balik....

So,hasilnya Japanese Cotton Cheesecake ni lah ye. lenda buat skit jer ikutr esepi dr TABLE FOR 2 OR MORE....Semalam lenda begitu ralit tgk resepi2 kat umah WENDY ...mak oiii rambang mata & tekak..semuanya sedap2 belaka....

Trbukti JCC (japanese cotton cheesecake) ni mmg gebus & best sekali..xlah rasa manis sgt ..ianya rasa manis2 buah jer...kat umah Wendy tu dia letak fruits & cream atasnya...lenda lak letak blueberry topping jer..pun ok gak rasanya.....so nice....nak tgk wendy nyer JCC blh tgk kat sini.

JAPANESE COTTON CHEESECAKE

sumber:table for 2..or more.

ingredient:

125gm cream cheeese

90ml milk

15gm butter

30gm flour

24gm cornstarch

3 egg yolks

3 egg whites
pinch of salt

1/8 tsp cream of tartar

75gm sugar

method

1. In a heavy saucepan, cook cream cheese, milk and butter until thick and smooth. Set aside.
2. Preheat oven at 160C. Boil some water.
3. After the cheese mixture has turned warm and mix in both flours. Stir with a whisk until smooth.
4. Put egg yolks into the cheese mixture and stir until well combined.

5. In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy peak that will hold its form).

6. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of the egg whites.

7. Pour the cheese mixture into the remaining egg whites and fold.

8. Pour batter into a lined pan (you can just line the base and grease the sides, it's not a must to line the sides as well.Springform or regular pan will be fine, but spring form's base must be wrapped.)

9. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 150C for 45 minutes.

10. Unmould cake immediately upon removal from oven, if not, the cake will shrink a lot. (If you're using a regular pan you can release the sides by running a knife between the cake and pan, and leave the cake in the pan to cool down).