Cotton Cheesecake
Hi everyone, I'm MASA. This time, I'd like to share with everyone a really tasty cake!
Its name is Soufflé/Cotton Cheesecake. (Japanese and Chinese)
Japan has a large variety of cheesecakes.
Previously I have introduced one that's called Yogurt Cheesecake,
which does not require baking and is made with fruits
This time I will use the oven to make a cheesecake that smells good and looks cute.
Okay, let's start!
Baking sheet
6-inch loose base cake pan
As the cake will rise, the height of the baking sheet lining the sides should be greater than that of the cake pan
butter or salad oils
butter the inside of the cake pan
and the base as well
butter the baking sheets for lining the sides
sprinkle powdered sugar over the sheets
The cake rises more evenly if the baking sheets are covered by powdered sugar
3 eggs
separate the egg yolk and egg whites
just do this with the way you're used to
put the egg whites in the fridge for now
200g cream cheese
20g butter
It's best if the cream cheese and butter are put in room temperature beforehand
Use a water-bath
mix the cream cheese and butter
heat till the mixture softens
mix till it becomes smooth
15g granulated sugar
3 egg yolks
To prevent clotting of the cheese, add the egg yolks into the mixture one by one
confirm that everything is well-combined before adding in the next egg yolk
20cc heavy cream
30cc fresh milk
you can substitute the heavy cream with a total of 50cc fresh milk
35g cake flour
To prevent lumping of the cake mixture, divide the flour into 2-3 portions and add in gradually
make sure that there are no lumps in the batter
When you're preparing the batter, you should make note of this:
when combining other ingredients with cream cheese and butter,
if you add in the milk (liquid ingredients) too soon, the batter is more prone to forming lumps
You should make sure that the batter is well-combined every time you add in other ingredients
and if there are lumps, sift the mixture before adding in the cake flour
Before beating the egg whites,
all other preparation work should be already completed, such as:
1. preheating the oven
2. preparing hot water
3. preparing the cake pan
You can only start beating the egg whites after you have done all of the above
Okay, then let's start!
3 egg whites
beat until foamy
35g granulated sugar (in total)
add in half of it for now
adding in sugars gradually will help stabilise whipping of egg whites
add in the rest of the sugar when the bubbles formed are smaller
beat until peaks are formed
add in approximately 1/4 of the meringue
mix well
sacrifice this first portion of meringue to loosen up the batter
add in half of the meringue
make sure to preserve the bubbles in the meringue while mixing with the spatula~!
add in the rest of the meringue
combine by scraping the batter from the bottom of the bowl
hit the bottom several times to eliminate uneven, large bubbles in the batter
use a skewer to help spread out the batter evenly
Because we're using a loose base cake pan, we need a layer of aluminium foil at the bottom
pour hot water
oven preheated at 100°C
bake for 60 minutes at 100°C
then set the temperature at 140°C and bake for another 15 minutes
the time provided is just for reference, adjust it according to your observation of the cake
the cake is ready if it has risen and the surface turns light golden yellow
It looks very jiggly and cute!
Okay, and here we have our super delicious soufflé cheesecake!
Let's start eating
I feel really happy when I see the cake with such silky texture
Looks beautiful, let me try it out
Can you hear that sound?
That's the sound of the bubbles in the cake
It's my favourite sound to hear
It is very fluffy
I think some people call it Cotton Cheesecake
because its texture is like that of cotton
Actually the steps for making the cake is not that complicated
but there are still some points to make note of
especially the parts of adding in the meringue and the temperature of the oven
These two points are worthy of note
You want to bake till the cake rises but not up to the point where it deflates
so you will have to control the temperature well
First use a lower temperature to help set the cake and bake it thoroughly
then use a higher temperature to give the surface of the cake a golden yellow colour
A common problem faced when baking this cake is
cracking, because the initial temperature used is too high, so the cake rises too quickly
(or maybe the surface has browned but it's not cooked inside)
Therefore this time we used a lower temperature in the beginning
to let it gradually set and be baked thoroughly
For this type of cake,
it can be served right away and you can enjoy its fluffy texture
If you let it cool down or leave it overnight, you can enjoy a richer flavour of the cream cheese
Try having half of the cake straight away and the second half on the next day!
If you're interested, go ahead and have a try!
Thank you