Japanese Cotton Cheesecake

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7″ round half recipe. Baking time – 155C for 45 minutes

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This one is to be given away so cannot cut:P

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Greentea version, just replace cocoa powder

Zebra JCC

Cocoa powder is added to half portion to create zebra stripes

Ingredients listA)

250g cream cheese (1 block)

6 egg yolks

70g castor sugar

60g butter (1/4 block)

100 ml full cream milk

1 Tbsp. lemon juice

1 tsp lemon zest (or lemon essence) (optional)

60g cake flour

20g cornflour

1/4 tsp salt

2 tsp Vanilla extract (optional)

B) 6 egg whites

1/4 tsp cream of tartar

70g castor sugar

2 tablespoons cocoa powder

Method:

1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in cake pan and grease the sides.

3. Whisk cream cheese and butter till smooth over a water bath or can do double boil method.

4. Add the sugar (70g) and whisk until dissolved. Remove from water bath

5. Add cold milk and whisk until combined.

6. Add egg yolks one at a time and whisk until smooth.

7. Add vanilla, salt, lemon juice, lemon zest and whisk

8. Sift flour and fold into mixture. Set aside.

9. Whisk whites at low speed till foamy

10. Add cream of tartar and beat at high speed till bubbles become very small but still visible

11. Gradually add sugar (70g) and beat till just before soft peaks (I beat till soft peaks)

12. Fold whites into batter 1/3 at a time. Set aside a couple of tablespoons. Divide batter into 2 portions and add 2 tablespoons of cocoa powder into one portion together with the reserved meringue. Gently fold until combined.

13. Pour both batter alternately into prepared pan and tap the pan on the counter to release air bubbles

14. Bake on the lowest rack in a preheated 200 degree C oven (top and bottom heat, no fan force) for 18min, lower to 160 degree C for 12 mins and turn off the oven and leave cake in the closed oven for 30 mins. Open the door of the oven slightly at the end of the baking for 10 mins for cake to cool. (I bake at 160C /10 mins then 140C/60mins then leave in oven for 20 mins)

Update on temperature for Smeg: 160C for 1hr then off oven, remove water and put cake back into off oven for 10 mins.

Reserve some meringue for greentea portion

Reserve some meringue for greentea portion

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1st layer – plain

2nd layer - greentea

2nd layer – greentea

3rd layer- plain

3rd layer- plain

4th layer - greentea,

4th layer – greentea,

Complete, draw design on the top

Complete, draw design on the top

Put into a bigger pan filled with hot water

Put into a bigger pan filled with hot water

Bake on lowest level of your oven

Bake on lowest level of your oven

Done - wait for 5 minutes then invert to remove pan

Done – wait for 5 minutes then invert to remove pan

Slice with warm knife to get neat slices

Slice with warm knife to get neat slices – ok I didn’t chill so not so neat lol!

Zebra JCC3 Zebra JCC2

20 Comments »

  1. Angela said

    Thank you very much for sharing. God bless you

    Liked by 1 person

  2. Bipasha said

    looks quite pretty!

    Liked by 1 person

  3. Peggy said

    I was using an 8 inch round pan.. But my mixture turns out so much.. It’s not the first time. I failed the last time too.. Can u advise me pls..n

    Like

    • jeannietay said

      Hi Peggy, Try beating your meringue to soft or firm peaks only then your batter will not be so volumous. If still too much then don’t pour all in, bake the balance in cup cakes liners. Leave about an inch from the rim for the cake to rise.

      Like

  4. Wen said

    Hi I tried to bake this but the bottom centre is runny. What am I doing wrong? Also I think it didn’t rise as much as what yours looks like

    Like

    • jeannietay said

      Probably underbaked if still runny. Also the reason why it is not rising.

      Like

      • Wen said

        Underbaked means temp too low or not long enough? Sorry, am new to baking🙂 I’m using a halogen oven so I reduced the temp by 10 degrees to avoid over browning on top

        Liked by 1 person

  5. jeannietay said

    Halogen oven is not suitable as the heat comes from above and circulate down. If you try baking normal cakes, do you notice that the bottom is pale? The bottom is not heated up enough hence the runny bottom.

    Like

    • Wen said

      Hmmm what about flipping the cake over after bout 45mins?

      Like

      • jeannietay said

        Errhmm…I just can’t imagine it! Better to invest in a proper oven.

        Like

  6. Sammy said

    Hi dear. Thanks for sharing! Just a question, how long u let the cake to cool before removing from the tray? I waited for 20 minutes in the oven (door closed). Somehow the edge of the cake shrinks and detached itself from the tray. Thus looked a bit cracky. Any solution? Much thanks

    Like

    • jeannietay said

      Hi! I didn’t leave it in the oven but removed it immediately and waited a few minutes before unmoulding.

      Like

      • Vicki said

        Hi Jeannie,
        I am a bit confused, #14 of the instruction above saying to leave the cake in the oven for 30 mins after turn off, then leave the door slightly open and leve it for another 10 mins to cool down, there is also a different temperature instruction in the ( ) in red, is it an update? Thanks

        Like

      • jeannietay said

        the 30 mins part, you don’t open the door

        Like

  7. Vivki said

    Thaks for the prompt reply. Sorry that I didn’t mention clearly in the question, I was referring to your answer ti Sammy above, she said she left it in the oven with the door close for 20 mins, and your reply was “I didn’t leave it but remove it immidiately”, also did you bake it 200/160 or 160/140′ then leave it for 20 mins ( the latter was mention in the parenthesis in red. Thanks!

    Like

    • jeannietay said

      I bake at 160C /10 mins then 140C/60mins then leave in oven for 20 mins (with oven door closed) At the end of 20 minutes, I remove from oven and immediately unmould. Clear enough?

      Like

  8. Angelyn Ho said

    Hi, I have noticed most of the flour you are using is cake flour , izit fine if I change cake flour to low gluten flour or either superfine flour ?

    Like

    • jeannietay said

      Hello, cake flour is low gluten flour! So is superfine flour. Please google for simple facts like these…am sure you can find your answers much faster than waiting for me to reply. Happy baking!

      Like

      • Angelyn Ho said

        ok, thanks for your reply. I really like the recipe that you had uploaded even though my cake will still crack which sometime make me feel very disappointed. I will keep trying to become more perfect on making the cake and your reply really helps me alot. Thank you🙂

        Like

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