13.6.08

Japanese Light Cheesecake

I have been wanting to bake this cake for quite some time but procrastinated until few days ago. :-* This was my first attempt and the result was quite satisfactory, tho still room for lots of improvement. I did not do the glazing well enough. Furthermore, I see other bake this kind of cake with brown top, but mine is still so pale. What's the reason behind? Anyone out there can share with me? :-/ Anyway, DH said that he liked the cake because of its light texture and was not too sweet for his liking. Here are the pictures, tho not well taken.






Ingredients:
250g Cream Cheese, room temperature
100ml Evaporated milk
50g Sugar
30g Cornflour
3 nos. Egg, seprated

Method:
1. Preheat oven at 170*C. Lightly greased the cake pan.
2. Beat cream cheese and 3 egg yolks till soften.
3. Beat eva. milk till fluffy (in fact should be a lot of bubbles), then add corn flour, mix well.
4. Beat 3 egg whites till foamy, add in sugar gradually, then beat till soft peaks form.
5. Add step 3 to step 2, mix well.
6. Add step 4 to step 5, stir gently till egg white mixture is well combined with cream cheese mixture.
7. Pour batter into cake pan. Bake at 170*C with hot water sustaining the cake pan, for 45-60 mins.
(Steps 8 - 11 are optional)
8. You can eat like this, or you can put your favourite jam on top of it.
9. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
10. Then spread the glaze on top of the cake.
11. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

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