Soft Cotton Japanese Cheese Cake Cik Lyzz

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( Nampak tak top dia mcm hangus sikit.. hihi..masa mula2 tu da cantik golden brown.. lepas tangkap gambar, Cik lyzz simpan balik dlm oven untuk kasi dia rehat.. bukak pintu oven sikit supaya x terkejut perubahan suhu yg ketara...tp, oven baru Cik Lyzz ni x sempat berkenalan sgt.. sekali bukak da hangus sikit.. xpe la..sib baik sikit j.. Untuk yg akan dtg..sila rajin2 tutup top dia dgn aluminium foil ye kawan2.. )

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( Ni slice fresh from oven.. untuk DD...x sabor nk tunggu Cik Lyzz chill kan dulu dlm fridge.. Nak tunjuk closed up texture Japanese Cheese Cake Cik Lyzz ni.. Alhamdulillah...1st try yg x menghampakan.. Yummy..!! Tp da manis..x leh la nk serve dgn blueberry kat top dia..)

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:

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.

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

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( soft peak is when the little tips kind of droop when you make a peak with a whip or fork, stiff is when they stand up and stay there. Mcm dlm picture ni.. eh, pandai2 j ajar org..hehe..rs nye betul la ni. Anybody, do correct me if i'm wrong..Cik Lyzz ni blaja x pakai cikgu..cikgu cyber j..)


3. Add the cheese mixture to the egg white mixture and mix well. 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 at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

Sumber dari : www.dianasdesserts.com