I have tried making the Japanese cotton cheesecake so many times but it never succeeded. I realised it has less to do with the recipe than the oven! I decided to use my new-ish Breville air fryer oven because I have never used the bake function, and the blogger's oven looks like the older version of my oven.
Karen Ling: https://www.youtube.com/watch?v=Vl4gg-0b7Zo
It is a 100% success! A lot has to be said about using digital ovens. I am never going back to my conventional analog oven for this cake.
Ingredients (fits 8 inch cake springform tin)I
250g cream cheese, softened
80 unsalted butter, softened
50g whipping cream
150g fresh milk
5 eggs, separated
35g corn starch
100g sugar
2 tsp vanilla extract
¼ acid eg lemon juice or white vinegar
Method
1. In a bain marie, melt the cream cheese and butter. Add the whipping cream and fresh milk and mix until smooth and no lumps remain. Turn off the heat and take the pot off the heat.
2. Add the egg yolks and mix with a whisk until smooth. Add the vanilla extract and combine.
3. Sift in the corn starch and fold in. Set aside.
4. In a really clean bowl, add the egg whites and acid. Whip up the meringue until soft peaks (approx 5 minutes on KA speed 6) by separating and adding the sugar in three batches.
5. Dollop ⅓ of the meringue into the cheese mixture and mix well, no need to be too careful with bursting the air bubbles.
6. Add the next ⅓ of the meringue but this time, fold in gently with a whisk.
7. Pour the entire cheese mixture into the remaining ⅓ meringue. Fold gently with a whisk, then change to the spatula and fold, enduring no more white streaks.
8. Pour into a 8 inch springform with the bottom lined with parchment. Line the outside of the pan with foil to prevent water seepage. I didn't because I clipped the parchment into the tin, and also put a rack in tray of water so the water level was below the parchment. Use the spatula to flatten the surface and draw strokes in the batter to dispel air bubbles. Lightly tap the tin on the counter top to burst big bubbles.
9. Preheat to 175 deg C. Fill the bottom tray with about ¼ inch water. Put in the tin.
10. Turn down and bake at 150 deg C for 30 minutes. Turn down to 130 deg C and bake for another 30 minutes. Then turn off the heat and let the pan sit inside the oven with the door closed for a further 30 minutes.
11. Unmold the cake and let it cool, then store in the fridge for at least 4 hours. Serve up.
The blogger also used a mirror pectin glaze, which I didn't bother with.
Recipe feedback
Recipe is perfection! Top was smooth (other than my failure to properly flatten the top of the batter). I might have been able to use the mirror pectin to hide the craters. No cracks on the top and nice golden top. No unexplained 'waist' on the sides. Inside was cooked through. The use of corn starch instead of cake flour meant very smooth mouth feel. It wasn't too sweet.
- Update: Kathrine Kwa suggests using room temp water about ¼ up side of round tin that has the cake in it. Bake 150deg C for 90 mins, then turn off oven. Crack open door and leave inside to rest for 30 mins before removing from oven and then tin. Nothing mentioned about dropping tin on counter.
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