..Quick and Easy Recipe : Japanese Cotton Cheese Cake..

Ok, patutnya I nak cerita pasal ni semalam but memandangkan tetiba pulak ada KES CREDIT CARD SCAM tu, terus jadik terbawak entry ni ke hari ni. Bagus gak kan, so tak dek lah back to back asyik entry pasal kek jer memanjang. Kekeke.

Tu lah kan, kalau Vitamin R aka Rajin dating serbu, memang hari-hari asyik ke dapur and bake cake jer lah jawabnya. Kekekeke. So, janganlah pulak korang bosan singgah sini yer sebab lepas satu kek, lagi satu kek :p.

Biasalah, selagi cream cheese yang kat dalam peti ais tu tak habis. Selagi itulah, asyik ada jer entry on CREAM CHEESE.

Anyways, malam semalam gatal nak cuba buat the famous “Japanese Cotton Cheese Cake” jugakkkk! Hehehe…

Balik kerja, I terus singgah kedai beli Cream of Tar Tar sebab I am very sure yang I don’t have that at home. I agak yang lain mesti adalah.

Rupa-rupanya, tengah buat tu, tengok-tengok kat dalam cupboard tak dek Tepung Jagung yang ada is Tepung Custard. Arghhh… mula rasa cam nak simpan balik jer semua bahan but because I dah keluar kan the butter and cream cheese and dah lembut dah pun, so if masukkan balik cam tak elok jer karang. Aku pun, beranikan diri tanya my hubby.. hehehe.. ajak dia gi kedai beli Tepung Jagung dan-dan tu jugak. Alhamdulillah, hubby sungguh sporting. Dia ikutkan jer lah kehendak isteri kesayangan. Ehem…

So, oleh kerana ada husband yang amat supportive beginilah dengan itu terhasil lah kek saya yang bertajuk “Japanese Cotton Cheese Cake” yer tuan-tuan dan puan-puan sekalian.

Resipi yang saya ambik dari sini. Thank you very much for sharing and di bawah saya sertakan jugak resipi ini untuk semua pembaca!

Ingredients:
(A)
160g Cream Cheese
25g Butter
120g Milk


(B)
40g Flour
30g Corn flour


(C)
4 Yolks


(D)
4 Whites
1/8 tsp Cream of tartar
100g Sugar (*she used 70g) - *I used 80g :p.
pinch of salt


Method:
1. Preheat oven 160deg
2. Grease and lined bottom of two 20cm oval pans (*she used 8" round) - *I used small square (not sure the of the size in inches). Wrap outside of the pans in foil
3. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler
4. Add (B) and mix until well combined. Add (C) and mix until well blended
5. Whip the egg whites in (D) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (4). Mix until well incorporated.
6. Pour the cheese filling onto the prepared pans. Bake in water bath for about 40-45mins or until firm and golden brown.
7. Remove cake from oven.
8. Remove cake from mould immediately. Set aside to cool.

My comment:
I am not a fan of plain cheese cake coz in real fact, I do not like CHEESE and so, to me the taste is a bit too cheesy?

If I were to do it all over again, I probably would try the original recipe with the 100g of sugar. Maybe with the additional sugar, it can take away a bit of the cheesy feeling or instead of using fresh milk, I will probably use sweetener.

The texture is very soft, as the name, it is very cotton-y. It has a very nice smell especially after removing it from the oven.

Comments from the testers : *macam UAT lak yer, siap ada User Acceptance Test :p and she accepted. Hahaha Ain ler nih.*
First Tester - Aida : Sedap jer. Tak yah nak ubah apa-apa.
Second Tester - Ayu : Suka jer.
Third Tester - Amira : Tak suka. Boleh? *Boleh jer sebab sejujurnya it’s not my kind of cake too*
Fourth Tester - Ain : Texture dah jadik dah but rasa cam too ‘eggy’?

Thank you very much for all your comments. This will definitely help me to improvised and make it lagi sedap.

However, for those cheese lovers, maybe you guys will LOVE THIS TO BITS.

Have a nice weekend, yah!