Japanese Cotton Cheesecake

Japanese cotton cheesecake is soft, fluffy and light as cotton.This is the “Best” cheesecake ever! Few weeks ago, my brother was queuing for couple of hours to buy the uncle Tetsu’s cheesecake.He told me that a lot of people are queuing up with patiently for their freshly baked cheesecake and customers are limited to purchase of 1 box for each person.It really make me curious about the taste and the texture of the cake?! Unfortunately, this time I have no chance to try the uncle Tetsu cheesecake. But, I decided to search through internet to get the recipe and finally I baked it. The taste of the cheesecake is absolutely amazing and so delicious. It definitely will not enough for your family ^^ Here’s the Japanese cotton cheesecake I wanna share with you guys today ~ Let’s get started.

日式轻乳酪蛋糕就如棉花般的柔软,细致幼滑的口感。这蛋糕绝对是最棒的轻乳酪蛋糕!在几个星期前,我弟花了整2小时排队就是为了购买最夯的Uncle Tetsu轻乳酪蛋糕。据他所说,一大早就大排长龙,大家耐心的等候新鲜蛋糕出炉,现做现卖而且店家还限制每人只可购买一份。这点真让我非常的好奇,到底这蛋糕的口感是如何,真的那么好吃吗?!可惜的是,我还没机会尝试到这款红遍天涯的轻乳酪蛋糕^_^ 但,透过网络上搜寻却得了这蛋糕的配方。蛋糕终于出炉了!^_^ 轻乳酪蛋糕的口感真的很惊人,非常的好吃(转圈圈)相信我,这一份蛋糕绝对无法满足家人的食欲^^哈哈~ 这就是今天我想与大家分享的日式轻乳酪蛋糕。。 开始吧 ~

Ingredients / 食材:-

Cream cheese – 200g
奶油乳酪-200克

Fresh milk – 100g
鲜奶-100克

Butter – 60g
奶油-60克

Cake flour- 25g
低筋面粉-25克

Corn flour- 20g
玉米粉-20克

Egg yolk- 5 pcs
蛋黄-5颗

[Meringue / 蛋白霜]

Egg white – 5 pcs
蛋白-5颗

Caster sugar – 110g
细砂糖-110克

Steps / 步骤:-
* 8 Inch cake mold / 8寸蛋糕模
Foto-Jp Cheesecake 1

1) Cut a round shape baking sheet and line on round cake pan.
剪一张圆形的烘培纸,再把它铺在圆形的蛋糕膜具里。

2) Separated the egg whites and egg yolks.
将蛋白和蛋黄分开。

[Egg Yolk Batter/ 蛋黄面糊 ]

Foto-Jp cheesecake
1) Put the cream cheese mix with milk. Open small flame, melt the cream cheese with water heating until smooth.
将奶油乳酪和鲜奶一起混合。开小火,以隔水加热的方式将奶油乳酪融化至顺滑无颗粒状。

2) Add the butter and whisk until completely melted .
加入奶油,搅拌至完全溶化。

3) Add one egg yolk at a time and mix.
一次加一个蛋黄,再拌匀。

Foto-Jp cheesecake 2

1) Sieve the cake flour and corn flour. Add into egg yolk mixture, stir until combine.
Set aside .

将低筋面粉和玉粟粉一起过筛,然后加入蛋黄糊里,搅拌均匀至无粉粒即可。
放一旁,备用。

[To make Meringue/ 蛋白霜 ]

Foto-Jp cheesecake 3
1) Whip the egg white with medium speed until small bubbles. Then, add half of sugar and continue whipping.
以中速打发蛋白至小泡泡。然后,加入一半的细砂糖再继续打发。

2) When the meringue start to form big bubbles, becomes white and increase volume, add the remaining sugar , continue whip until  the meringue turn between soft peak form and stiff peak form.
当蛋白霜开始呈现较大的泡沫,开始变白,细腻及蓬松时,即可加入剩下的糖,再继续打发至湿性发泡的水滴状即可。

*It should not drop when you turn the bowl of meringue upside down.
*Don’t whip it up the meringue too tough to avoid the cake surface will crack easily .

*将搅拌盆倒扣时,蛋白霜不会滑落。
*别把蛋白霜打发得太硬,以免烘烤时蛋糕表层容易出现裂痕的现象。

3) Scoop about 1/3 of egg yolk batter mix with meringue until combine. Then pour the egg yolk batter into meringue bowl and mix well.
取1/3的蛋白霜与蛋黄糊一起搅拌均匀。拌匀后,再将全部的蛋黄糊倒入蛋白霜里一起混合拌匀即可。

Foto-Jp cheesecake 4
1) Pour the batter mixture into the cake mold and gently tap out the air bubble.
倒入已经搅拌好面糊到蛋糕模具里。之后,在桌面轻轻的敲几下使空气排出。

2) Prepare another cake pan and fill in the water level about 1-2 inch high. Place the round cake pan inside and preheat oven at 160C, bake for 50 – 60 minutes.
准备另一个烤盘,加水大约1-2寸高的水位,再把圆形烤模放在烤盘上,送入烤箱。预热烤箱在160度C, 烘烤50-60分钟。

3) Once the cake is out from oven, let it cool completely.
*The cream cheese cake taste better after refrigeration!

蛋糕出炉后,让它完全冷却。
*冷藏后的轻乳酪蛋糕,口感更佳!

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Foto- Jp cheesecake

Hope you enjoy ^.-

*Recipe via ytower.com.tw  

2 Comments Add yours

  1. I enjoyed the recipe. Thank you.

    Like

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