Wednesday, October 31, 2012

JAPANESE COTTON CHEESECAKE



If you're looking for a reason to splurge on a decadent dessert, here's a good one:And it isn't as hard to make as you might think. It's an Asian Cheesecake soft like cotton..mama..mia it just melts in the mouth/



This cake needs no introduction already it's a reminiscent of American cheese cake the cleverness and innovation of this cake is the clear winner  here. Cladded between a heavy American type of cheesecake and the Asian style of sponge cakes, this Japanese cotton cheesecake is perfect for anyone from kids to adults, for those who prefer a lighter type of cake. You can make it plain or top with some blueberry, straberry, mango or even lemon jelly.///My goodness..its was awesome..I made two batch..one for blueberry and the other one with Matcha Green Tea. Try this soft spongy cheese cake that kick your sock off.

Japaese Cotton Cheese Cake - Adapted from Little Teochew

140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar or lemon juice
50 g butter
250 g cream cheese
100 ml fresh milk
60 g cake flour (can also use plain flour)
20 g corn flour
1/4 tsp salt

1/2 vanilla pod, scrapped
zest of 1/2 lemon

1. Melt cream cheese, butter, milk, vanilla seeds and pod, over a double boiler. Strain the mixture through a sieve just to make sure there are no lumps of cream cheese. Discard the pod or wash, dry it and put it in your sugar container. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon zest and mix well.

2. Whisk egg whites with cream of tartar or lemon juice until foamy. Add in the sugar and whisk until soft peaks form. To prevent large holes, do not whisk egg whites at the fastest speed. Use a moderate speed to achieve soft peaks (and tiny bubbles).

3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan; make sure the paper is 1.5 inch higher than the pan as the cake will rise pretty high if u’ve done it right, with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage. Cover the top of the cake loosely with an aluminium sheet.

4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C. Remove the aluminium sheet after 50 minutes of baking.

5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Versi Melayu
Sumber : Alma@myresepi 
Bahan-bahan : Loyang bulat 9 inci

Bahan A:
250g cream cheese
50g butter
100 ml susu segar (fresh milk) @ susu cair 70ml + air 30ml
6 biji kuning telur *izah guna 7 biji gred B
1 sdb jus lemon @ 1 sdt esen vanila
1/4 sdk garam
60g tepung kek / tepung superfine @ guna tepung gandum, ayak 3 kali
20g tepung jagung (cornflour/cornstarch)

Bahan B:
140g gula kastor
6 biji putih telur *izah guna 7 biji gred B
3/4 sdk jus lemon @ 1 sdt cream of tartar
Cara-cara:
 tep I : Utk adunan A:
Cairkan cream cheese, butter & susu dgn teknik double boiler. kacau2 dengan whisk sehingga sebati. Bila dah cair, sejukkan adunan cream cheese tu td.
 Kemudian, campurkan ke dlm adunan c/chs td dgn tepung, tepung jagung, kuning telur, garam & jus lemon ke dlm adunan cream cheese & gaul hingga sebati (gaul guna senduk kayu sj pun boleh, tapi Ana pukul guna mixer dengan kelajuan sederhana agar semua adunan halus dan sebati).

Step II : Utk adunan B:
Dalam bekas lain, pukul putih telur bersama jus lemon, sampai berbuih2 (foamy). Lepas tu, tambahkan gula & pukul lagi sampai bertanduk (soft peak).
 Step III :
Campurkan adunan Bahan A td ke dalam adunan Bahan B yg dah gebu tu & kacau smpai sebati. Sediakan tin/bekas kek yg bulat berukuran 9 inci, yg digriskan bwhnye & dialas dgn kertas baking. tepi loyang tak perlu gris ya. Tuang adunan kek dlm tin kek.
Bakar kek dlm kire-kira sejam, dgn cara au bain-marie (waterbath), pd 160 degrees C / 325 degrees F.
Waterbath = sediakan loyang yg lebih besar dari loyang kek, isikan air panas, kemudian letakkan loyang kek tadi di dalam loyang yg berisi air panas. Bakar hingga masak, test guna lidi ya, dah masak, off suis oven, renggangkan pintu oven sedikit dan biarkan kek di dalam hingga agak sejuk supaya kek tak mendap@turun mendadak. Sisip tepi kek dan terbalikkan, hiaskan dengan filling kesukaan, sedap dimakan sejuk. 

Blueberry Topping
Sumber : alongRoz@myresipi 

1 tsp Gelatin / Serbuk agar2*Ana guna gelatin Halagel
30 ml Air
150g Blueberry pie filling @ apa2 filling kesukaan

Cara-cara :
campurkan gelatin/agar2 dgn air. Panaskan sebentar & campurkan blueberry. Sapukan ke atas cheesecake & sejukkan sebentar.

Kek yang tidak memerlukan pengenalan kerana ramai yang mengetahui dan ramai yang menyukai..kek keju yang lembut sedap dan sesuai dengan budat. kek ini biasanya dijual di kedai kek dengan harga RM10...entahlah saya tidak tahu bagaimana boleh mendapat harga sedemikian sedangkan harga seketul keju adalah RM11.20. Apa pun jika anda membuatnya pasti akan mengembirakan seisi keluarga. Inilah satu-satunya kek yang saya buat dan dapat bertahan tak sampai setengah jam..habis lesap disapu anak-anak. Saya letakkan topping strawberry. Untuk toppingnya bolehlah ikut cita rasa masing-masing kalau tak mahu letak pun tak apa.  Selamat mencuba

Next Post - Spring Batternbug Cake

4 comments:

JaSSNaNi said...

wow.. japanese cotton cheesecake yang sangat2 sedap... terliur mak buyong.. :P

Anonymous said...

Hi Kak,

Thanks for sharing this wonderful, yummy recipe. It looks delish.

Regards,
Sally

Munatycooking said...

It's my favorite, I like it more than the creamy American cheesecake. It looks like cotton and for sure fluffy :)

cheeze maz said...

salam ziarah.

sedap.. akak pernah cuba buat skli, dgn menggunkan serbuk cheese.

Jemput ke blog akak di cheezemaz.blogspot.com. Mana tau berkenan nak rasa serbuk cheese CHEEZE MAZ, yg bila dicampur air akan menghasilkan sos cheese seenak sos cheeze wedge, KFC. Lagipun hy RM 10.00 untuk 1 pack seberat 200 gram.

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