Wednesday, July 11, 2012

Japanese Cotton Cheese Cake

Well, ladies, I'm trying to get back into blogging with something sweet and light.  This is how my mood goes when I get into blogging.  Despite of all the obstructions, I pushed myself to make something and blog about it.  Since I left quite long break for blogging, now to get back into it seems like a huge task.  Cooking arecipe, photographing it and blog about it.  Wow! That seems like a lot of work to do and on top of that I have some events which has to be organised too.  Now I can appreciate the effort of bloggers who work constantly and sincerely.


This is one of the recipes which I have been eyeing for a long time now.  I never liked the word cheesecake, somehow blogging and the amazing pictures caught my attention.  After tasting this light and soft cheesecake, I doubt if I would go back to the normal cakes.  Anyway, we enjoyed this cake a lot, to the extent that me and my kids polished it off within two hours, I'm sure you'll enjoy making this.

Recipe source: The Sweet Spot
Preparation Time: 20 minutes
Cooking Time : 1 hour 20 minutes
Makes about 8 to 9 slices

Ingredients:
Cream Cheese- 250 g
Egg yolks-6
Egg whites- 6
Plain flour- 80 gm
Baking powder- 3/4 tsp
Butter- 50 gm
Milk-100 ml
Sugar- 140 gm
Vanilla essence- 1 tsp
Grated lemon zest- 1/2 tsp

Method:
Melt together butter, cream cheese and milk in a double boiler until it reaches a liquid consistency.  Pass it through a sieve to make it lump free.  Let it cool down for a while, add the vanilla essence, lemon zest and egg yolks.  Sift the flour and baking powder into the cream mixture.  Gently give it a good mix.
Beat the egg whites separately using an electric mixture until it looks like foam.  Add the sugar little by little and beat until it reaches a glossy look.
Fold the egg white mixture into the cream cheese mixture little by little.  Preheat the oven 180 degree Celsius.  Grease and line a 8 or10 inch round cake tin.  Pour the mixture into the cake tin, place it in a water bath and bake it for about 1 hour 20 minutes.  Leave it to cool in the oven for 30 minutes.  Remove it from the oven.  Carefully remove it from the tin, slice and serve.

Note:
The oven temperature might vary for different oven, so check after 1 hour to see if it's cooked by inserting a skewer in the middle.  If the skewer comes out clean, then it's cooked.

40 comments:

Vineetha said...

Cheese cake looks so soft and airy..loved the clicks too.

Paaka Shaale said...

Good to see you back. This recipe is just perfect for the occasion. This looks so airy and delicious. Fabulous photography as well :)

Familycook said...

This is one awesome Cake! I am amazed by the simplicity of the recipe.

Az said...

Welcome back sis... the clicks make me want to eat my screen lol..

looks so perfect!!

Amy (Savory Moments) said...

Glad to see you are back. What a lovely looking cake!

vrinda said...

This looks amazing..will try ,thanx for sharing..

Shri said...

That is light and beautiful! Sounds easy too! Welcome back. :-)

Akila said...

Oh My God what a yummy cake.... So soft n spongy

Srimathi said...

The cake looks soft as moist. This is the best looking cake I have seen in a while. Nice work.

Reshmi Mahesh said...

Wow cake looks awesome and with a melt in the mouth texture...Love the color too...This is a great way of coming back to blogging..:)

leemz said...

Wow! Now this is quite simple and sounds pretty easy. I have some fresh cherries lying in the fridge, guess now I know what how to use 'em.

Light goes out every hour. One hour is good but the 20 additional minute doesn't sound that good :S will a smaller pan, cook the cake in an hour or less?

Sadaf Afshan said...

lovely ! I've never been a cheesecake fan because I always found them really heavy. The word "cotton' in your title caught my attention ............will love to try this.

Resh said...

oh wow..awesome..will surely give this a try ;)

Ganga Sreekanth said...

cake looks super soft n moist...nice clicks

Prathibha said...

That cake looks super soft like cotton..I wish I could taste this

Charu Srivastava said...

its such a delicate delicacy...awesome !!!

Lecker and Yummy Recipes said...

Great to see u back ! This cake looks lovely :)....believe me i baked a similar one with ricotta chess and quark ;)...we still think the same Ayeesha !!! haahaaa

Shilpakiran said...

this look super Delicious..thanks for sharing ..and presentation 100 out 100

Vijayalakshmi Dharmaraj said...

looks so soft...
VIRUNTHU UNNA VAANGA

Priya said...

Incredible cake, simply love the texture of this cake.

Rashida shaikh said...

Welcome back. :)
This looks so spongy and nice photography. I bookmarked the recipe.

Sayantani said...

glad to get you back. the cake looks gorgeous. such a pillowy texture.

Subhie Arun said...

lovely and yummy cake..lov d presentations!

Spice up the Curry said...

looks so light and yummy

Shanavi said...

simply great dear..Love the texture ofcourse how u hv presented..:)

Ramya Bala said...

Looks awesome..I have a similar recipe bookmarked from a chinese blog..and u have tempted me again :)

Dina said...

i'd like to try this. i've never had japanese cheesecake.

Amina Khaleel said...

wow... cheese cake looks so soft and delicious... your recipes always fascinate me... thank you so much for sharing such a wonderful recipe....

Rinda said...

Hi, what is the size of the cake tin for these amounts of ingredients?

Thanks.

indugetscooking said...

The texture of the cake looks amazing, very light and spongy...very nice

Umm Mymoonah said...

Thank you everyone for the lovely comments.
@ Rinda, it's 8 inch round cake tin, not the sandwich tin. Use springform or anything which is high raised tin. Thank you, hope this helps :)

Divya Pramil said...

Lovely clicks and cheese cake looks so airy and the mild color tempts me to have some :)
~Today's Recipe~
Leftover Prawn 65 and A Fabulous Blog Ribbon

-You Too Can Cook Indian Food Recipes

Corporate to Kitchen said...

looks yumm.. will be trying this soon:)

Kristina @ Love & Zest said...

this looks really really good!!

Archana said...

Wow this is delicious. I love the pic . though the dish is new to me I will make it. Need to hunt for cream cheese. Can you give me substitutes for it?

Torviewtoronto said...

delicious cheese cake looks soft and delicious good to see you back

schmetterlingwords said...

Naanga unga veetuku vandhappo idhanoda remains dhaan paarthoma?? No wonder you and kutties finished it off so soon... ;)

CJ - Food Stories said...

This is beautiful ... looks so light and airy :-)

tasteofbeirut said...

I am so making this! I just stumbled onto your site and your recipes are always fantastic! I never liked cheesecake because I hate dense rich cakes but this one is right up my alley! Thank you!!!!

Fouzia said...

Salam

I made this cheese cake today. It came out well but the top got browned. Then when I inverted it, it looks fine - the same color and texture as yours. Just wondering if I should have covered it in the bath when I baked it. I immersed the cake pan in the baking dish filled with water in the oven and left it open. I see in your pictures the bottom of your cake too is not brown.
One more thing........ should this be chilled or kept at room temperature for best taste?

thanks

Fouzia

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