Japanese Cotton Soft Cheesecake

Hubby bought a Japanese cheescake while doing grocery shopping in Giant. I always love Japanese cheesecake from Carrefour. It was the first time I tried the one from Giant. And it tasted exactly the same !! I decided to try doing it at home today since I am stuck at home for at least 2 months !! Yeah, I am successful in making my Japanese Cotton Soft Cheesecake. Gotten this recipe from Diana's Desserts.

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



Methods:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. 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 (8-inch) cheesecake, 12 servings.

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Cream cheese coffee cake

Hubby kept nagging at me that I didn't make his favourite cake - Coffee cake. So I took some time to modify this coffee cake recipe I found online. Couldn't put in blueberry as my hubby hates fruits and needed to change some of the ingredients as I did not have them at home.

For the cake base:
1 1/2 c rice flour mix ( I used plain flour)1/4 t salt
1/4 t xanthan gum (I don't know what is this, so I didn't put this in)2 t baking powder
1/4 c butter, softened
1/4 c sugar
1 egg
2/3 c milk
1 t vanilla (I added 1 t of coffee essense too)

Preheat oven to 190 degree celscius. In a small bowl, blend together the flour mix, salt, xanthan gum, and baking powder, then set aside. Cream the butter and sugar, then beat in the egg, followed by the milk. Add the vanilla, then stir in the flour mixture. Blend well, then spread into a 8x8 pan or an 8" pie/tart pan.

For the cream cheese layer:
8 oz cream cheese, softened

1 egg yolk
1/4 c sugar
2 t lemon juice or vanilla

Smoosh the cream cheese together with the egg, sugar, and lemon juice. Beat until smooth, and drop big spoonfuls on top of the coffee mix.

For the streusel layer:
2 T rice flour or almond meal (I used plain flour)
2 T butter
3 T sugar
1/2 t cinnamon

Mash together all the ingredients with a fork until crumbly. Sprinkle over the cheese layer.

Bake the cake about 45-60 minutes, until no longer jiggley in the center, and starting to brown. Cool completely before serving.

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Baked New York Cheese Cake

I have another attempt on cheese cake. Back to New York Cheesecake again. Couldn't accept my failure in Chicago cheesecake .. so here I go again . I modified my earlier recipe of New York Cheesecake and created my own one! Got very good review from hubby and colleagues for this cheesecake .. YIPPY!! Success !!!

Crust:

Ingredients:
100g graham crackers
56g melted butter
1 tbsp sugar

Method:
1. Combine all the ingredients and press them onto a 9-inch springform pan.
2. Pre heat the oven at 170 DC.
3. Bake for 8 - 10 min.

Cheesecake:

Ingredients:
2 8oz cream cheese
1 cup sugar
1 tsp vanilla
1/2 cup milk
2 eggs
1/2 cup sour cream

Preheat oven to 175degreeC. Beat the cream cheese and sugar until smooth and creamy. Add in the vanilla and milk. Then add the eggs, one at a time. Stir in the sour cream lastly and pour into prepared pan. Bake for 50minutes in a water bath. Switch off the oven and let it rest inside for 1/2 hour before placing it in the fridge. Chill overnight.

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Chicago Cheesecake

I did said I was going to try making cheesecake again right? mm ... This time round , I tried making Chicago Cheesecake. The recipe was said to taste like the one from Coffeebean. I certainly hope so as that is my favourite cheesecake in Singapore. But I kinda combined some recipes as this recipe does not include the crust.


Crust:

* Recipe taken from caketree.sg

* Method taken from About.com

Ingredients:

100g graham crackers
56g melted butter
1 tbsp sugar

Method:

1. Combine all the ingredients and press them onto a 9-inch springform pan.

2. Pre heat the oven at 170 DC.

3. Bake for 8 - 10 min.

Cheesecake:
Makes 1 7-inch round cake

Ingredients:

(A)
- 250g cream cheese, at room temperature
- 4 egg yolks
- 1 lemon rind
- 4 tbsp/ 60ml milk

(B) Sift
- 40g all purpose flour
- 40g cornflour

(C) Whisk
- 4 egg whites
- 150g castor sugar

(Tip: Eggs are easier to be separated when it's fridge cold but are easier to whisk & beat when at room temperature. So separate the eggs first and allow to come to room's temperature.)

Method:

1) Beat the cream cheese till smooth & creamy with an electric mixer. Add egg yolk, 1 at a time and beat till well incorporated. Add the lemon rind and mix well. Slowly stir in the milk last. Mix well.

(Tip: If cheese is cold, the batter will be lumpy. So remove the cream cheese from the fridge and allow it to come to room temperature.)

2) Fold in the flour mixture (B) in 2 additions. Mix well and set aside.

3) In a grease-free bowl, whisk the egg whites till frothy. Add in sugar gradually and continue whisking till white & glossy.

(Tip: For proper whisking of egg whites, make sure that the bowl & whisk is free from grease & egg yolks. And ask your hubby to help u whisk. He should be an expert coz he will be more muscular than you !! )

4) Fold in the whipped egg white into the cream mixture, half at a time, till well mixed.

5) Pour batter into a lightly-greased 7-inch cake tin with a removeable base (eg springform tin) so that the cake can be easily removed when it's cooled.

6) 'Waterproof' the tin with aluminium foil as the cheesecake requires baking in a water-bath. Wrap aluminium foil properly over the base and edge of the cake tin to prevent water from seeping through the removeable base.

7) Place the cake tin into another bigger tray and pour water to 1-2 inches in height. This is baking in a water-bath, helping the cheesecake to bake evenly without cracking.

8) Bake in a pre-heat oven of 140dc for 45 minutes and 180dc for another 15 mins (depending on your oven, you may need to adjust your temperature and baking time). The skewer that pass through the centre of the cake will be slightly moist with some crumbs. It's okay. The residual heat will continue to bake the cake and after refrigeration and firming up, it'll be just right.

9) Turn off the oven and allow the cake to cool in the oven for an hour before removing it for further cooling on a cooling rack.

10) Remove the cake gently from the tin once it's completely cool. Chill in the fridge for a few hours before serving.

(Tip: Use an air-tight Lock & Lock plastic container to keep the cake so that it will not absorb other odors and the cake will stay moist and not dry out. )

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Baked Cheese Cake

I did many research on baked cheese cake recipe online. There were so many. Finally found one which i thought it will be easy. But who knows that I read wrongly the "4 8 oz cream cheese" as "8 oz cream cheese". My cheesecake turned up too watery and soft. Hubby thought that the taste was fine. Just that I didn't make it for the texture of both the cake and the crust : ( Quite disappointed. I won't be trying out this recipe anymore. It is too Expensive to try! I will look for a better one . So till I find a better one, I will not post the recipe of a cheesecake : P

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