Japanese Feather light Cheese Cake
I don’t know how to describe this cheesecake. This cake has such a featherlight texture and cotton like in your mouth, that’s why some people called it: Japanese Cotton cheese cake. I haven’t had this feeling before, although I made a lots of cheesecake, that’s why I like to share with you all, but handle with care when you take it out from the baking mould. And when they are baking in the oven, better to keep an eye on them, cause some oven’s temperature are hotter, so don’t let them rise too quick, otherwise it’ll collapse at the end, one tray of mine got shrunk a little bit 😦 .
But one good thing is: each cake had only 101 calories, I gulped two of them in one go! >=<
Ingredient: Made 18 muffin cups
- 25g Vegetable oil
- 125g Light cream cheese
- 80ml Light evaporated milk
- 1/4 tsp Sea salt
- 100g Egg yolk
- 1 Egg, ( whole one, about 56g )
- 2 tsp fresh lemon juice
- 65g Self-raising flour, sieved
- 200g Egg whites
- 75g Caster sugar
- 1/2 tsp Cream of tartar
- Preheat the oven to 375°F/190°C/170°C(fan oven), or gas mark 5.
- Put oil, milk, salt and cream cheese into a heatproof bowl over a pan of boiling water, this is called ‘bain marie’ or ‘water bath’. Stir the mixture until all incorporated. Let it set aside and cool down a little bit.
- Beat the egg whites to start foamy, then add cream of tartar and sugar a little bit at a time. Beat them until they start to firm.
- Whisk the egg yolk, lemon juice and egg together and add to the milk mixture, sieve the flour in and use spatular to fold all together, then fold 1/3 of the egg white into the yolk mixture first, slightly fold in all the remaining egg whites.
- Greased the baking tin bottom but leave the side, ( I sprayed 18 muffin tin with oil ). Carefully spoon the cake batter into the baking mould, take few taps of the mould on the table to let the air out of the cake. (I didn’t tap them enough, you could see the cake still got some little holes inside.)
- Fill some hot water into a deep baking pan and sit the muffin mould onto it, transfer into the preheat oven and bake for about 15 minutes first, then turn down the temperature to 275°F/140°C/120°C(fan oven), or gas mark 1 for another 15 to 20 minutes, if the cake start to turn brown, lower them to the bottom shelf until the cake is cooked. Open the oven door and leave the cake stay in for about 15 minutes, then cool down on a wire rack.
- Don’t overbeat the egg white, the way you blend the ingredients is crucial: under-beating can lead to a lumpy mixture, over-beating can whip in too much air. This can result in uneven cooking, bubbles, and cracking.
- Caution: this cake turn out as light as feather, it just like having a mouthful of cotton. I have one tray collapsed a little on the top as well, so take great care!
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate.