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Tuesday, August 20, 2013

Japanese Cotton Cheesecake II (EASY & SIMPLE Ingredients)

This only need 3 ingredients.Yes just 3! (Okay 4 actually..i added essence on my side) I was looking at some baking videos at youtube when I came across this.I am following her blog and videos since. Whar I loved about Ochikeron is she provides very clear instructions in all her videos and her outputs are all very pretty!
Comparing this to the one that I usually make.Both are moist, soft and melt in the mouth.But for this, its more airer/lighter and you do not taste as much cheese.So if you are someone who don't fancy cheesecake with a strong cheese taste or you ran out of flour/sugar.Try this!
  • 5 inch round tin
You will need:
  • 2 eggs (separated)
  • 80g white chocolate (can use strawberry/chocolate as well)
  • 80g cream cheese, softened
  • 1/8 teaspoon vanilla essence
The Preparation:
  1. Melt chocolate over double boiler.
  2. Add cream cheese and stir till melted.
  3. Remove from heat.
  4. Add egg yolks and mix well.
  5. Whisk egg whites to peak.
  6. Fold egg whites into the egg yolk mixture in 2 intervals.
  7. Pour into a greased tin, lined tin. (I greased the whole tin but lined only the base.)
  8. Drop the tin lightly on the countertop to release any trapped bubbles.
  9. Place the tin on a tray of hot water.
The Baking:
  1. Bake in a preheated oven at 170°C for 15 minutes.
  2. Reduce heat to 160°C and bake for another 15 minutes.
  3. Off the heat and leave the cake in the oven for another 15 minutes. *the cake will shrink,its normal.
  4. Cool the cake in the tin on a cooling rack.
  5. Remove from tin after cake is completely cooled.
  6. Dust with snow powder.
  7. Refrigerate for about an hour.
  8. Serve cold.
~Indulge in what we make at DeQueenKitchen~

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