Thursday, September 27, 2012

Japanese Cotton Cheesecake

Wanted to do japanese cheesecake after seeing my fb gang doing...asked one of the member to share kind of her, did the recipe up for me and shorten her nap excited...went home wanted to start baking and realized, i have only 2 eggs in the fridge...someone came to my beloved fren shared her 2 eggs recipe to i followed hers...thanks for the yummy recipe...

80g Cream Cheese

17.5g Butter
60g Milk ( i used milk powder + hot water)

20g Plain Flour

12.5g Corn Flour

2 Egg Yolks

2 Egg whites

55g sugar


  1. Place (A) into a mixing bowl and stir over double boiler(bowl over simmering pot of water) until well mixed.
  2. Remove from heat.
  3. Add (B) and mix well.
  4. Add (C) and mix well.
  5. Whisk egg (D) till almost stiff peak then add into the above and mix well.
  6. Pour batter into lined baking tin. (i used loaf tin, came out the cake quite short)
  7. Steam bake at 170°C for 40 mins. I placed a tray of water at the bottom layer and the tin on the layer above the tray of water. (Oven temp varies, so please monitor own oven)
  8. Remove from tin immediately when done. Do it gently to avoid breaking the cake. Cake is very fragile when it's hot.
Adapted from Keiko :

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