I love the cheesecake from a bakery shop at Liang Court.It has moved to "i don't know where" since Liang Court had a major uplift.So i buy from Ichiban Boshi since.But.......now i don't have to!Because i know how to make one already.Chanced upon this recipe online weeks ago.It has the taste and texture that i like.Soft,smooth and does not have an overwhelming cheesy taste.
Quite a handful of people have also tried this recipe,some succeeded,some had problems.Common problems are water seeping in(spring form tin),top cracking,cake broke when removing from tin.I will write at the TIPS section on how to prevent the above common problems,so do read before you start.
*update:to ensure that your cake has smooth sides, grease the tin and line only the base.
- 5.5" round cake tin
You will need:
80g Cream Cheese
20g Plain Flour
13g Corn Flour
2 Egg Yolks
2 Egg whites
- Place (A) into a mixing bowl and stir over double boiler(bowl over simmering pot of water) until well mixed.
- Remove from heat.
- Add (B) and mix well.
- Add (C) and mix well.
- Whisk egg (D) till peak then add into the above and mix well.
- Pour batter into lined baking tin.
- Place tin into a tray of water and bake at 160°C for 40 mins.
- When cooked,you can either:
(2) remove from tin immediately in a swift and careful manner.
- To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
- Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
- This cake is very prone to breaking as it is very soft,so be careful when removing from tin.
- The top of the cake cracks or burns easily,so keep a lookout when baking and adjust temperature and tier accordingly.
- You do not need to use a spring form tin,a normal cake tin will do.If you wish to use a spring form tin,cover the tin surrounding with aluminium foil.
- Do not slice cake when it is hot.*The cake is very fragile when it is hot.
- Different mixers and ovens will differ in mixing and cooking time.
- For more info,click here.
Original recipe from:Japanese Cotton Cheesecake by Eileen Ng
~Indulge in what we make at DeQueenKitchen~