Sliced Cheese Cheesecake

Ingredients5 sliced cheese
200ml fresh milk
70g butter
70g cake flour (high ratio flour)
65g sugar (original is 70g)
4 eggs, separated
1 tsp vanilla essence
Method1. Tear cheese slices into small pieces and add to the milk in a small pot
2. Heat milk and cheese on low heat till cheese melts, stir mixture to prevent lumps
3. Add butter, let it melt and stir till well blended
4. Beat egg white till frothy and slowly add sugar and beat till glossy and stiff, leave aside
5. In another clean bowl, beat the yolks till creamy and add it to the milk mixture with the vanilla essence
6. Slowly stir in flour and gently mix till smooth
7. Then add 1/3 of the meringue and gently fold into the milk+egg+flour mixture, once blended, add the the remaining 2/3 and gently fold till you don't see any streaks
8. Pour batter into an 8 inch pan
9. Bake in a preheat oven, baine marie at 170C for 20mins and lower the temperature to 140C and bake it for further 40mins
10.Chill it first before you cut and serve


by Zuraini

Japanese Cotton Soft Cheesecake

Ingredients:  140g/5 oz. fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp. cream of tartar 50g/2 oz. butter 250g/9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice 60g/2 oz. cake flour /superfine flour 20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt

Instructions: (Preheat oven to 160deg) 1. Melt cream cheese, butter and milk over a double boiler. (Softening the cream cheese WITHOUT its foil, in a microwave helps speed up this step. Should take 15-20s depending on your microwave) 2.Cool the mixture. Mix in lemon juice, egg yolks and then fold in the flour and cornflour. 3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 4. Fold egg white mixture 1/3 at a time, to the cheese mixture until the batter is even. 5. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown. (I left mine to cool for half an hour in the oven with the doors ajar as advised from other bloggers cos I was afraid that it would collapse suddenly if there was too big a change in temp) by JaimeTeo (  http://blog.omy.sg/jaimeteo/2010/03/13/japanese-cotton-soft-cheesecake/ )

Cotton Soft Japanese Cheesecake

Recipe
(adapted from here)
- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 1 tbsp lemon juice (I omitted this)
- 60g cake flour
- 20g corn flour
- 1/4 tsp salt

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)

4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celsius.

My own observation:
5. Leave to cool in oven with door ajar, about 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.


by The little Teochew ( http://www.thelittleteochew.com/2009/09/cotton-soft-japanese-cheesecake-for.html)

Japanese Cottony Cheesecake

Ingredients that you'll need:

250g Philadephia cream cheese

50g butter

100ml fresh milk

60g superfine flour (top or cake flour)

20g cornflour

6 egg yolks

1 tbsp lemon juice

¼ tsp salt

6 egg whites

¼ tsp cream of tartar

140g fine granulated sugar

Start!

Preheat the oven at 160 degrees.

Melt the cream cheese, butter with milk in a double boiler method.

Double boiler method =

Fill the outer pot with some water,and put the inner pot in. Heat on low fire till they melt.

Put it aside till it cools down.

When it's cooled, fold in the corn/superfine flour, egg yolks, lemon juice& salt into the cheese mixture.

You may find it abit lumpy, you can choose to sift it or leave it as it is.I did not sift it.Put the mixture aside for later use.

Now, let's make the egg white mixture. Beat the egg whites till abit foamy,

you can then add in the cream of tartar(i omitted it)

Add in 1/3 of the sugar, and continue to beat, followed by another 1/3 of sugar, beat again,lastly the remaining 1/3 of sugar

Beat till the egg white becomes frothy white, and when u lift the whisk upside down,the strand of egg white will "stand".

Scoop 1/3 of the beaten egg white into the cheese mixture, fold with fast and light strokes to prevent the egg white from deflating,

Pour the cheese mixture back to the remaining egg white, fold again.

When it's incorporated, pour it into a 9 inch pan.

B4 baking,bang the pan against the table several times

We need to water bath the cake,so you got to get ready a bigger pan.

Put the cake pan into the bigger pan,add hot water till half the height of the cake pan.

And start baking! for 1hr - 1hr 10 mins.

Tips: I will take the water bath pan out of the ovenand let the cake sit in the oven leaving the door ajar for 20 mins, then unmould it.and if the cake is too dark for your liking during baking,use an aluminum foil to cover the cake.


By Coraine (http://big-girlicious.blogspot.com/2009/07/japanese-cottony-cheesecake-tutorial.html)

Japanese Cotton Cheesecake

Part A:
250g Philadephia Cream Cheese
50g Butter
100ml Fresh Milk


Part B:60g Superfine Flour (top or cake flor)
20g Cornflour
6 Egg Yolks
1 tbsp Lemon Juice
¼ tsp Salt


Part C:6 Egg Whites
¼ tsp Cream of Tartar
140g Fine Granulated Sugar


Melt (A) in double boiler and cool the mixture until room temperature.

Fold in (B) and mix well

Whisk egg whites with cream of tartar until foamy and then add in sugar and whisk until soft peaks form. Fold in half of the (C) into the mixture and mix well. Then add in the other half and mix them evenly.

Pour the mixture in 8 inches round cake pan (lightly grease and line the bottom and side of the pan with greaseproof paper).

Finally, bake in water bath for 1 hour 10 minutes or until set or golden brown at 160 °C.


by Ai Wei (http://ivyaiwei.blogspot.com/2007/11/japanese-cottony-cheese-cake.html)

Japanese Cheesecake

Ingredients:
200g cream cheese
128g milk
43g butter
26g cake flour
14g corn flour
4 egg yolk
1/4 tsp lemon juice
4 egg white
86g fine/castor sugar
1/4 tsp cream of tartar
Method:
1) Line bottom of 8" spring form cake tin with baking paper. Cut cream cheese into small pieces, place in a bowl and soak with milk for 30 minutes. Melt butter over double boil.
2) Place the cheese mixture over a pot of hot water and stir till there are no small particles of cheese, add in melted butter, stir till well combined, shut off fire and set aside to cool slightly.
3) Sieve in cake flour and corn flour, add in egg yolk, stir, lastly add in lemon juice and stir till combined. The batter should be very smooth, sieve the batter if there are some small particles.
4) Use mixer to beat egg white till foam, add in cream or tartar and beat till combined, add in sugar over 3 interval and beat egg white till soft peak.
5) Mix 1/3 portion of egg white onto cheese batter, then pour the cheese batter back to the remaining egg white, mix lightly till well combined.
6) Pour into 8" spring form cake tin or removeable base tin.
7) Preheat oven to 170deg C. Steam bake the cake for 15-20min till the top of the cake is of light brown color, then turn oven down to 150deg C, and bake for 40min. At the last 10-15min, check the color of the cake, if its brown enough, cover the top with aluminum foil to avoid the top becoming too brown or too dark color.
8) Turn off the oven and open the oven door a little, let the cake cool down in the oven for about 1 hour. Remove the cake from cake tin carefully. Chill the cake for about 2 hours, then serve.


by Jen's Kitchen Diary ( http://jenskitchendiary.blogspot.com/2009/04/japanese-cheesecake.html)