Japanese Cotton Cheesecake

*taken from MyResipi




 
I looove this variation of cheesecake. I tried both bake and non-bake versions before. The non-bake one, I think it tastes nice, but still a little too heavy for me. For indulgence, very good. Tapi nak makan banyak2 sangat pun, aiyookk kacau diet i. The bake one pulak, I always had the problem of it tasting a bit too eggy.. which I don't quite like.

So the cross betwen these two must be this one! :) This variation is actually quite light, and tho it uses a lot of eggs as well, but because we beat the egg whites to be meringue-like batter first, i think that is why it does not taste eggy at all. I've made 2 batches of this and definitely will be making more. It taste cheesy, light, and melts in your mouth. Do try this ya kakak and milia!

Till next time, selamat mencuba~~!




 

Bahan-bahan ( 1 adunan / 8-inci ) :

*measurement on the right is for 1/2 adunan, in cups/spoon
1. Bahan A

• 250g cream cheese (125 g, just halve the 1 stick of philly creamcheese)
• 50g butter (2 tablespoons)
• 100 ml susu segar (fresh milk) (i always use full cream milk, 1/4 cup)
• 6 biji kuning telur (3 egg yolks, grade A)
• 1 sdb jus lemon (1/2 tablespoon)
• 1/4 sdk garam (1/8 teaspoon)
• 60g tepung kek / tepung superfine (8 teaspoons)
• 20g tepung jagung (cornflour/cornstarch) (3 teaspoons)

2. Bahan B

• 140g gula (granulated sugar) (1/3 cup)
• 6 biji putih telur (3 egg whites, grade A)
• 3/4 sdk jus lemon (1/2 teaspoon)

Cara-cara : 

1. Utk adunan A: Cairkan cream cheese, butter & susu dgn teknik double boiler. 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 hgga sebati (gaul guna senduk kayu sj).

2. Utk adunan B: Dalam bekas lain, pukul putih telur bersama jus lemon, sampai berbuih2 (foamy). Lepas tu, tmbhkan gula & pukul lagi sampai bertanduk (soft peak). --> this is the meringue batter i was talking about.

3. Campurkan adunan Bahan B yang dah gebu tu td ke dalam adunan Bahan A dengan kaedah kau balik & kacau smpai sebati (Remember folks, always put in the lighter batter into the heavier one). Sediakan tin/bekas kek yg bulat berukuran 8 inci, yg digriskan bwhnye & tepi tu salut dgn kertas baking. Tuang adunan kek dlm tin kek.

4. Bakar kek selama kira2 sejam, dgn cara au bain-marie (waterbath), pd 160 degrees C / 325 degrees F.