Friday, February 17, 2012

Japanese Cotton Cheesecake

After so many times trying on the Japanese Cotton Cheesecake, finally here I come out a beautiful one with very little shrinkage and looks spongy, so happy^^ 

Here I found few tricks in baking cotton cheesecake after so many attempts and testing: 
  1. Turn off the fan in your oven, as with fan the temperature of your oven gets hotter which leads to the cracking on the top of your cake/shorten the cooking time/cake rise very high/greater shrinkage during cooling.
  2. Preferably using loose pan instead of normal cake tin.
  3. While whisking your egg white, add in few drops of lemon juice to stabilize the meringue.
  4. Make sure the cream cheese batter is completely cold/at room temperature before you mix it with the meringue.
  5. Divide and pour the cream cheese batter into the meringue in 3-4 times, fold gently until well combined. *cream cheese batter is to be mixed into meringue, not the other way round to avoid lumps and improper mixed meringue.
  6. Instead of immersing the cake tin that has been wrapped with aluminum foil inside the water bath, put a stand below of the cake tin over a tray of of water. In this way you can eliminate the risk of having the water slipping into the cake and save your aluminum foil.
  7. Line the bottom and side of your cake tin with baking paper, need not to grease with anything.
  8. Bake the cake at the lowest rack in the oven, use top and bottom fire setting.
  9. If the top of the cake seems to brown very quickly during baking, place a piece of aluminum foil on the top. 
  10. Always check the cake during the baking session, if the top start to crack, lower the temperature a bit or slightly open the oven door, that's only if you want to have a nice smooth surface :)
  11. Bake the cake at 145-150 degree celcius for 1 hour and 20 minutes, check the center of the cake by inserting a stick, it should have come out clean.
  12. Slightly open your oven door during the last 10-15 minutes of baking time so that the cake can shrink slowly before you take it out from the oven.
  13. Leave the cake in the oven with door ajar for 5-10 minutes before taking it out.
  14. Wait for the cake to cool down a bit, then remove the baking paper around the side, if you are using loose pan, remove the ring after 10 minutes out from he oven. For normal cake tin, remove the baking paper around the side by pulling it out gently.
  15. Do not overturn the cake until it cools down completely to avoid breakage.
  16. Chill the cake in the fridge before overturn in so that it set harder and easy when overturn it.
  17. When overturning the cake, I also place a layer of cling wrap on the top to protect the top surface of the cake. Overturn the cake on an even surface, remove the baking paper at the bottom.
Hope these tips can assist you in making your cotton cheesecake, good luck!


Darren said...

Look so lovely, thanks your cooking tips!

lena said...

hi, hope you had a nice trip back home. your cheesecake is perfect, thanks for your useful tips!

Sonia ~ Nasi Lemak Lover said...

Thanks for you tips. The point no 9is new to me!
It is necessary to overturn the cake? i did not do this step when i bake a cotton cheesecake.

Daphne said...

Hi Sonia : I did overturn the cake (completely cooled down) to remove the baking paper on the bottom and also to get the get out from the cake tin. Make sure you put a layer of cling wrap to protect the top surface of the cake when turning the cake on an even board.

Ean said...

Hi I am not using loose pan. I have to remove the cake from the pan after it cool down completely? Then only overturn in after I chilled it in the fridge?

Sorry or maybe you can explain again step by step?

Daphne said...

Hi Ean, if you are using normal cake tin, after 15-20 minutes you take it out from the oven, just chill it in the fridge before you overturn the cake/ remove it from the cake tin. Otherwise, the warm cake might break.

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