When I was younger, my bro would bring back these sinful fluffy cheese cake from Singapore.... But now, there should be Miki Ojisan No Mise outlets here in KL.
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| the Miki Ojisan |
If SEPHORA can open an outlet here.... why not everybody else... eh?
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| Cooling process in my oven, which is about my age too... :P |
So, yesterday... I attempted to make these lovely Japanese Cotton Cheese Cake from scratch..... my own way.. it turn out well!
I was already hoping if it was as good as Giant RM9.90 cheese cake pon ok laa.... but it turn out much much better than i expected! The fluffiness, the subtle blend of cheese, milk and butter..... melts in your mouth..... I did altered the recipe a bit.... as it uses 6 whole eggs! I added about 2 teaspoon of vanilla essence to drown the egg'y taste....
Use vinegar instead of cream of tar tar to stabilise the beaten egg.. bcoz i was too lazy to buy one.
But heck, even with all this alteration, the taste was still the same! I'd say even better! Even hubby who wasn't a fan of the fluffy type cheese cake LOVES it!.. He is more of the traditional new york style cheesecake fan.
So, feast your eyes babe..... luscious kan? Best thing about this cake is... it is simple to make.... uses only one bag of Tatura cream cheese... if you bake the normal new york style cheese cake, you need 2!!
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| Close up, nice fluffy melt in your mouth soft blend of cheese, milk and butter.... |
Japanese Cotton Cheese Cake (take from : http://www.thelittleteochew.com)
- 140g or 0.6 cup or 10 tbs fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar -->changed to 1 teaspoon of white vinegar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g or 4.2tbs cake flour (can also use plain flour)
- 20g or 1 ½ tbs corn flour
- 1/4 tsp salt
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar -->changed to 1 teaspoon of white vinegar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g or 4.2tbs cake flour (can also use plain flour)
- 20g or 1 ½ tbs corn flour
- 1/4 tsp salt
- 1 teaspoon of vanilla essence for the white eggs batter
- 1 teaspoon of vanilla essence for the egg yolk batter
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, vanilla and mix well.
2. Whisk egg whites with cream of tartar/vinegar until foamy. Add in the sugar and whisk until soft peaks form. Add vanilla
3. Add the cheese mixture to the egg white mixture and fold 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). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage.
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C. I put a tin foil cover first the remove it at the last minute for browning stage.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, vanilla and mix well.
2. Whisk egg whites with cream of tartar/vinegar until foamy. Add in the sugar and whisk until soft peaks form. Add vanilla
3. Add the cheese mixture to the egg white mixture and fold 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). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage.
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C. I put a tin foil cover first the remove it at the last minute for browning stage.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
