Japanese Cotton Cheese Cake

Jeannietay's Blog

lime Latest bake – using half recipe in 7″ round pan, baked at 155C for 45 minutes.

lime2

IMG_0347

IMG_0364

Recipe is posted by Dr Leslie Tay (no relations to me) and he did a very extensive experiment to bake the best Cheese cake that does not shrinks too much. IMG_0369 Ingredients:-

5 eggs

228g cream cheese

60g melted butter

100g caster sugar

125mk milk

40g plain flour

10g corn flour

1/2 tsp salt

1 tsp Vanilla extract

1 tablespoon lemon juice

Method:- Prepare the an 8″ round baking pan. Line the bottom and grease the sides with butter, then dust with caster sugar. Get ready a 10″ round baking pan for water bath. Melt cheese with butter and half sugar (50g) over waterbath. Whip using whisk.  Add eggs and continue whisking.  Add milk,  vanilla, lemon juice, salt and whisk. Gently whisk in the flour. Set aside. Next whisk the egg whites and add sugar…

View original post 272 more words

Advertisements