 |
| Looking good |
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| Shrunk by 1cm which is ok |
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| Formed a waist |
Really not sure what has happened. Maybe the contents are too heavy for the cake flour and corn flour to hold up. According to the below link, forming a waist could be a temperature issue because the cake deflates on removal from the oven. (Update: i misread the instructions and left it for an extra half hr in the residual heat! This has been corrected below) This cake was less brown than the previous attempt but it will suffice.
Source: http://www.ricenflour.com/recipe/how-to-make-japanese-cotton-cheesecake-recipe/
Ingredients are doubled. The link is quite good as it provides troubleshooting of various problems: cracks, falling, dense at the bottom, and forming a waist.
Ingredients (for 9" pan)
250g cream cheese
220g double cream (approx 230ml)
6 eggs (separated)
100g cake flour
40g corn starch
140g sugar
zest of 1 lemon
1 tbsp lemon juice + ¼ tsp replacement for cream of tartar
¼ tsp salt
Method
1) Prepare. Butter the bottom and sides of the thin and line the bottom with a parchment. Boil the water for the bain marie. Prepare a baking tin with a cloth at the bottom.
1) In a bain marie, melt the cream cheese. Add the whipping cream and half the sugar and whisk till smooth. Remove from the heat and let it cool for 5 minutes.
2) Add the yolks and beat until pale yellow. Add the salt, juice and zest and whisk to incorporate.
3) Sift the flours and fold into the flour. Do not over-beat. To ensure that there are no lumps, pour through a sieve.
4) Preheat the oven to 180 deg C. Whisk the egg whites till foamy at medium speed. Add the ¼ tsp of lemon juice and ⅓ of the sugar. Continue to whisk at medium speed and add remaining sugar in 2 more additions. When all the sugar has been added, whisk at high speed until firm peaks (midway between soft and stiff peaks. At this stage when you turn the whisk upside down, the peak will hold for 1 seconds and then fold down on itself).
5) Add ⅓ of the meringue into the yolk batter to thin it. Add a second third of the meringue into the yolk batter but this time, carefully fold in using the whisk. Then, pour the yolk batter into the remaining third of the meringue. Carefully fold in until no white streaks remain.
6) Pour the batter into the tin. Using the spatula and make slashing motions to dispel the bubbles.
7) Place the cake tin in the baking tin
8i) Bake at 160 deg C (some heat would have been lost from opening the oven) for 40 to 50 minutes until the top is browned. It took me 50 minutes. At this temp and time, my cheesecake was *just* about to crack when I turned down the temp. On slicing open, I found the top was too hard. Next time stick to 40 mins.
ii) Turn down to 140 deg C and bake for a further 20 to 30 minutes until the top springs back. It took me 20 minutes. Based on my slice, next time I will do 30 mins.
iii) Remove from the oven and remove the water bath to prevent condensation at the bottom of the cake. Replace in the oven with door open ajar for a further 30 minutes. The cake should have shrunk from the sides and the tin should be cool enough to handle. Unmould. Let it thoroughly cool down before slicing up.
Recipe feedback
I'm almost about to throw in the towel regarding Japanese cheesecakes and just stick to regular cheesecakes. Not too sweet but it was more kueh like.
Update: I feel exactly like this blogger: http://www.bakeforhappykids.com/2015/05/having-problems-baking-japanese.html
Have tried all the recipes and none work! Not cream, not milk, not technique. While I believe my problem is also oven temp, my oven is different from hers. Hers is a small oven an non-fan forced. Mine is a big oven, so unfortunately, her solutions will not work for me. But our frustration is the same.
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