Sunday, April 19, 2009

Soft Cotton Cheesecake

This cheesecake really lives up to its name. It is super light and soft as cotton. My neighbor Nancy said this is the best cheesecake she ever had and as for Carlos he said it’s a bit too light and spongy for him. Nevertheless, he still eats it. To me it’s really good and it’s not as heavy as the normal cheesecake. I will definitely bake this again.

250g cream cheese
110ml fresh milk
100g butter

100g plain flour, sifted
20g corn flour, sifted
60g sugar
6 egg yolks
1 orange, zest and juice

6 egg white
1/2 tsp cream of tartar
60g sugar

1. Prepare a 9" baking pan, line the bottom with parchement paper, and greased the side with some butter.
2. Put (A) ingredients in a double boiler. Double boil till until cream cheese and butter melted. Remove from heat and let it cool
3. When it's cool add in all the ingredients (B). Stir until its smooth. Set aside.
4. Whisk (C) till thick and glossy (soft peaks form), fold into cream cheese mixture till well combined
5. Put baking tin into a large roasting pan half filled with hot water and steam bake at 350 degree F for an hour or till golden brown and cooked.
6. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.

Note: The cake will fall a little after cooling.


vanillasugarblog said...

Looks good to me. I love a little variation on cheesecake. I made the opposite of what you have here I made a very heavy, buttery pineapple & bacon poundcake. Heavy but good in moderation.

Christelle said...

Light is great, definitely! :)

My Asian Kitchen said...

I also baked this Japanese cheesecake last week..I like the soft and fluffy of this cheesecake!! your photo look great!! espcially top with mandarin orange!

Sara said...

Mmmm, this looks really tasty! I love cheesecake, but sometimes it is definitely too dense and heavy. This looks like a nice change of pace.

Charmaine said...

How timely with this recipe. I tasted this cheesecake at a lunch party yesterday and was going to search for the recipe. Thanks for sharing Gert.

mycookinghut said...

I have tasted super nice cheesecake when I was in NY.. you remind me of what I really want to make!!

Jo said...

Looks great to me and I do like light cheesecake. The mandarin slices gives it a more unusual taste.

Somewhere in Singapore said...

I like cheesecake, but i think i no fate in doing it on my own as i fail in whisking the egg white...

Food For Tots said...

This Japanese cheesecake is my favourite. Have not been baking this cake for many years. Yours looks so perfect! Luv it!

Little Corner of Mine said...

Yummy! I love this kind of cheesecake but too "pun tua" to make. A lot of work for me, and also the water bath, so much extra work! :P

ICook4Fun said...

Dawn, I saw that cake. Cetainly much heavier than this one :)

Christelle, yeap it is.

Lesley, thank you. Can't wait to see you post yours.

Sara, try this one. This cheesecake is really light :)

Charming, you are most welcome.

Leemei, how are you doing? Can't wait to see your cheesecake :)

Jo, actually the madarin orange is just for deco :)

Somewhere in S'pore, I saw the cheesecake you leanred from Aunty Yochana. Is pretty similar to this one. As for whisking the egg white, practice makes perfect. Hope you try it again :)

Food for tots, thank you.

LCOM, yea this cake take a bit of time to bake especially you have to wait for it to cool down :)

Cat Cat said...

Wah, cheesecake is one of my favourite cake, Gert. But now tak boleh makan lah... Still tengah diet, babe... Huhuhu!

test it comm said...

A cotton soft cheesecake sounds really good!

Debbie said...

That looks delicious and seems like a nice change from the more heavy cheesecakes!

MamaFaMi said...

Aiyoo Gert, in my fridge there's only one block of a 250g cream cheese.. with that I was thinking of baking cheese tart or cheese brownies. Now you're making my choice even harder... instead of choosing between those TWO, I have 3 choices now! How difficult life can be just because of a 250g cream cheese! Hahahaha...

Aimei said...

I just baked a cotton cheesecake too! Yours looked nice with the (are those mandarin oranges?) on it. :)

Yatie_T said...

I haven't bake cake in a long long time. I love light and puffy cheesecake. One day I'll get back into baking. :)

ICook4Fun said...

Cat, you are slim enough. Why are you still on diet everyday?

Kevin, yeap it is pretty good.

Debbie, I prefer this type of cheesecake.

Mamafami, just bake all three. Tak payah pening kepala thinking which one to bake :)

Aimei, thank you.

Yatie, do try this cheesecake out.

sandrine said...

I am dying to try this recipe. Can I substitute caster sugar with powder sugar?


ICook4Fun said...

Sandrine, sorry. I don't think you can't substitude the castor sugar with powdered sugar for the cake. This cake is very delicate and the texture might come out different.

Cheesecake said...

I love cheesecake. I'll have to give this one a try. I am not, however, familiar with castor sugar? Any subs that are recommended?

ICook4Fun said...

Cheesecake, caster sugar is just the regular granulated sugar.

Unknown said...

Hello Gert, the creamcheese in market is only 227g (8oz) is it okay with this recipe?? thanks

ICook4Fun said...

Tammy, I don't think it will make much difference to the recipe.

Call me A.S for AkiraSabine said...

Hi there,

I've recently baked a cotton cheeesecake too. In fact, this is not my first time baking it. I've always been using the same recipe. I'm not too sure if it's my method or the recipe that causes the bottom part(tastes like sweetenced egg white) to be densed.Could you please advise?

Thanks in advance ya.

ICook4Fun said...

Akira, beating the egg white until soft peak and folding the white to the yolk mixture is very important. You have to fold it until well combined. Keep on practicing and you will get it soon.