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Japanese Light Cheesecake (rec & pic)

 
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AYOon
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Joined: 30 Jan 2008
Posts: 29
Location: Singapore

PostPosted: Sun Jun 01, 2008 12:39 pm    Post subject: Japanese Light Cheesecake (rec & pic) Reply with quote


Recipe extracted from "Diana's Dessert"
Ingredients:
140g/5 oz. fine granulatd 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

Instructions:
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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asan
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Joined: 20 Feb 2008
Posts: 76
Location: US

PostPosted: Thu Jun 12, 2008 1:52 am    Post subject: Reply with quote

thanks for sharing the recipe...I think I will try this next time.
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AYOon
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Joined: 30 Jan 2008
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Location: Singapore

PostPosted: Fri Jun 27, 2008 9:12 am    Post subject: Reply with quote

update us oh...
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zermatt-gal
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Joined: 24 Jul 2004
Posts: 91

PostPosted: Tue May 19, 2009 9:27 pm    Post subject: cake Reply with quote

Hi, your cake done so well but I failed.
Cos the cake sank terribly after I off the oven when I saw the top crust is very brown and the cake became very dense.
Do you cover the top when it is already brown enough?
I did that for other cake before but then the cake sticks to the foil and looks ugly after removed.
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AYOon
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Joined: 30 Jan 2008
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Location: Singapore

PostPosted: Thu Jun 18, 2009 3:09 pm    Post subject: Reply with quote

Someone told me to let it cool in the oven, don't just remove it right a way, it will sink terribly.
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Carrie Ow
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Joined: 26 Jun 2008
Posts: 44
Location: Ang Mo Kio

PostPosted: Sun Jun 21, 2009 10:22 am    Post subject: Reply with quote

Hi AYOon,

thanks for posting this fab recipe! It's cotton soft, and moist at the same time! Very lovely!

My pictures are up at http://bake-with-love.blogspot.com/2009/06/japanese-cottonsoft-cheesecake.html

THanks once again!
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Tue Jul 28, 2009 4:33 pm    Post subject: Reply with quote

This is the same recipe that Small Cookie has posted and received good reviews.

http://www.kitchencapers.net/phpbb/viewtopic.php?t=1828&start=0&postdays=0&postorder=asc&highlight=japanese+cheese
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