Cotton Soft Japanese Cheesy-cake


8.28.08 Not that sweet, so serve with some tasty berries. Not quite a traditional cheesecake, yet not quite fluffy like a cake cake. I guess that's why they call it a Japanese cheesecake. Maybe it should be called a Cheesy-cake.

2.13.09 I took some shortcuts this time and it turned out so different. Very dense and cheesecakey on the bottom and light and fluffy on top. Not what I expected, but very, very good--even worth the burn scar on my wrist!

Yes, this is the infamous cake that I burned my wrist for right before I went to the Training and therefore is the reason I realized that Satan is no joke; prayer is key when following the Lord. It's also linked to my discovery of Prefer On, which is a glue stick-like balm that decreases the appearance of scars. I only used it twice and already I saw a marked improvement! [From the makers of Head On..."Apply directly to your forehead"!] 

Note: These days I will ONLY use aloe vera for burns, blisters and scars.
In the double boiler
8 oz. cream cheese
2 oz. butter
3 oz milk

Whisk the dry ingredients
2 oz. fine cake flour
1 oz. corn starch
1/4 t salt

6 egg yolks
1 T lemon juice (1 T lime juice okay too)

Meringue like mixture
6 egg whites
1/4 t cream of tartar
5 oz. sugar
Preheat the oven to 325 degrees.
Prepare a large deep pan with enough water so that when you put your 8" round pan in, it reaches maybe 1/2 the pan (you're making a little water bath for it similar to when you make custards.) Make sure to use a deep enough cake pan, or maybe an 8" spring form pan. Lightly grease bottom and sides of pan and line the bottom with parchment paper.

Melt cream cheese, butter, milk over double boiler (i.e. one big pot with simmering water, not boiling, and a smaller pot inside of it. You want to stir the inner contents and make sure no water gets in). Take the inner pot off the heat and cool the mixture.

While cooling, whisk the flour, corn starch and salt in a different bowl.

Beat the egg yolks and lemon juice together. Then pour about 1/2 c of the cream cheese mixture into the yolks while whisking. Then slowly add the yolk back into the cream cheese mixture, whisking.

Sift the dry ingredients into the wet mixture bowl and then fold.

In another large, clean bowl, beat with electric mixer egg whites with cream of tartar until foamy. Gradually add the sugar in and beat until soft peaks form. Add the cheese mixture to the egg whites and gently mix well.

Pour into pan and bake for 50 minutes or until set and golden brown. Check by lightly pressing the center to see if it springs back. Let cool in pan for 15-20 minutes. Lightly run a knife along the edge of pan. And let cool for the remainder of the time on a wire rack.

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