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Bake Fresh

Bake Fresh

September 27, 2016 · Leave a Comment

Japanese Cheesecake

Cakes· Cheesecakes

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 Hello readers, I am back after a long break. I hope you all had a nice summer break too. Well this vacation, I had a real professional leap and earned a diploma and certificate in Patisserie. Those who are interested, I will be writing a detailed blog post soon about how and why.

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Meanwhile, the come back post has to be extra ordinary. And this one surely is. A cross between cheesecake and pound cake. I am not a cheesecake fan as I find it really heavy. This cheesecake has an interesting story. This was first introduced by our friends in Bahrain when were having a road trip with them and they made me taste to replicate it. Well, they have left Riyadh and I got a chance to make this now (Guys you know who you are ;). It turned out delicious and if I may say so exactly like the one we tasted.

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A few technical tips and you should be able to make it at home and will become hooked to it and might never go back to traditional cheesecake. Soft, light, airy and not very sweet and tastes best when refrigerated.

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Thanks to Rasa Malaysia for the recipe and a few youtube videos I watched to master the method.img_0887ed

Japanese Cotton Cheesecake
2016-09-26 14:54:43
Serves 12
A light and fluffy cheesecake
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Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
Ingredients
  1. caster sugar 5 oz.
  2. egg yolks 6
  3. egg whites 6
  4. cream of tartar 1/4 tsp
  5. unsalted butter 2 oz.
  6. cream cheese 9 oz.
  7. milk 3 oz.
  8. lemon juice 1 tbsp
  9. cake flour 2 oz.
  10. cornflour 1 oz.
  11. salt 1/4 tsp
Instructions
  1. Preheat the oven to 300 F.
  2. Prepare a 9 inches springform pan by lightly greasing and lining the bottom with the parchment paper. Wrap the base in aluminium foil to prevent water seeping into the tin.
  3. Heat cream cheese, butter and milk over a double boiler until melted and combined. Cool the mixture.
  4. Mix in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
  5. Whisk the egg whites and cream of tartar with a hand beater until foamy. Add in sugar and beat until soft peaks are formed.
  6. Fold 1/3 meringue into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold gently.
  7. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown.
Notes
  1. The most important step is not to bake it in a very hot oven. After it is done, put off the oven and leave the cake inside for good 20 mins. then leave the door of the oven ajar and cool for another hour. This prevents shrinkage due to drastic temperature change.
  2. I used a stencil to sift icing sugar on top of it to make pretty pattern, you can use doilies too.
By Nadia
Adapted from Rasa Malaysia
Adapted from Rasa Malaysia
Bake Fresh https://bakefresh.net/

 

Summary
recipe image
Reviewer
Ricky
Review Date
2016-09-27
Reviewed Item
Japanese Cotton Cheesecake
Author Rating
51star1star1star1star1star
Recipe Name
Japanese Cotton Cheesecake

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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