Japanese Cottonsoft Cheesecake!

Japanese Cottonsoft Cheesecake has been on my "To-bake-list" for the LONGEST TIME ever..!

Yesterday eldest sister had a buffet party for her friends, so I contributed this cake. I've always wanted to try out baked cheesecakes, but just that I'm plain lazy to get the ball rolling, and since she's having a function, I jumped at the chance, taking this as an opportunity to practice some baking!

Those people that tried the cake loves it! (except brother-in-law, who loves heavy, dense kind of cheesecake). Well, I love this cake too, it's not rich like NY cheesecakes, and it's cotton-y spongy soft! And my 2nd sis's bf actually commented that it tasted like Breadtalk's, and that really makes my day!!


See! The cake rise and brown evenly!


The end product, a nice and soft cheesecake!


I unlock the springform pan while the cake is still hot, and alas! Cause a big ugly crack at the side.. =(

The interior of the cake. I did not use a sharp knife, that's why the cut is so ugly.


And lastly, I'm very happy with the height of the cake! Rise so nicely!

Recipe from Kitchen Capers Forum. Variations made by me are highlighted in RED

Japanese Cottonsoft Cheesecake

Ingredients

• 250g cream cheese
• 50g butter
• 100ml milk
• 60g superfine flour (I use Top flour)
• 20g corn flour
• 6 egg yolks
• 6 egg whites
• 1 tbsp lemon juice
• 140g caster sugar (I use 120g)
• 1/4 tsp cream of tartar
• 2 tbsp lemon zest

Methods

1. Using the double broiler, melt the butter, cream cheese, and milk together. Leave it to cool till room temperature.
2. Using a ballon whisk, stir in the sifted flours (cornflour + Top flour) till well incorporated. Mix in the lemon juice, zest and egg yolks.
3. In a dry and clean bowl, whisk egg whites with cream of tartar till frothy, then slowly add in caster sugar and beat till soft peaks.
4. Gently whisk in egg whites (In 3 batches) into the cheese mixture, till no visible streaks of egg white could be seen.
5. Pour the batter into the lightly grease and lined cake pan and bake in a water bath at 160C for 70mins.
6. Chill in refridgerator before serving.
   
   

Blackcurrent Cheese Tarts

Gosh! Couldn't believe it that it's been almost 2 months since my last post.. Hmm.. I guess no one reads my blog anymore, thinking that I've either gave up blogging, or baking.. Sheesh..

But nah, I'm still into my fav hobby (ie: baking).. Just that there's been lots of school work to complete, and tests to mug for.. And of course, distractions like facebook games, which can be quite addictive!

Nevertheless, I did bake something, sometime back, just that I did not have the time and effort to blog about it.

Blackcurrent Cheese Tarts! My favourite!

I got the recipe from Aunty Yochana's blog.



And finally I put the tart mould (ordered from Kitchen Capers sometime back) to a good use!


I'm just too ooo ooo generous with the blackcurrent filling, resulting in it sinking in.. Which I think that it's quite ugly... Keke..

Look at the flowy current filling..

My only complain for the tarts is that the vanilla extract I added in is too dark in colour, staining the cheese to a yellowish brown colour, yes, again, it's ugly!

It taste quite good, abeit that it's ugly.. =(

Sharing with you guys the recipe!

Blackcurrent Cheese Tarts

Ingredients

Pastry

• 100g butter
• 60g icing sugar
• 30g beaten eggs
• 200g plain flour
• 1/8 tsp salt
• 1/2 tsp vanilla essence

Cream cheese filling

• 300g cream cheese
• 80g icing sugar
• 1 tsp lemon paste
• 15g vanilla essence
• 50g whipping cream
• 25g cornflour (sieved)
• 2 large eggs

Some blackcurrent jam as topping

Methods

1. Cream butter, icing sugar till slightly creamy
2. Add in beaten eggs, salt, and vanilla essence.
3. Fold in flour and mix into a dough. Leave in the fridge for 20 mins.
4. Press dough into tart mould and cut off excess dough.
5. Bake the tart mould till half-baked and let it cool slightly.
6. Cream cream cheese and icing sugar till creamy.
7. Add in lemon paste and vanilla essence.
8. Add in eggs one at a time , beating well after each addition.
9. Add in whip cream and mix evenly
10. Pour filling into half-baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 mins. or till set.
11. Leave to cool before serving.

I brought the tarts to school to share with my friends, and of course to get their comments.. Generally good, and thank so much guys for being so generous w the comments!

A promise made... LONG TIME AGO...

Yes.. Finally brought a promise into actuality.. I made a promise to B 1.5 yrs ago that I'll cook for him a bake rice..


Baked Rice.. His ultimate favourite food! I tried to imitate those restaurant to create a set lunch specials.. So here's my set lunch menu:


1. Main Course- Seafood baked rice


2. Sides- Grilled chicken and Capsicums on stick


3. Drinks- Homemade Icy Lemon Tea


4. Desserts- Ice cream... Serve in a special way

He has an "Ang Moh Soul" trapped in an asian body.. Haha! He will choose western food over any chinese-style food.. And since today's theme is western food, I guess he'll enjoy the food as much as I do.. Keke!




The seafood baked rice, before baking.. I top the dish with lots and lots and lots of cheese.. whole packet actually.. =p


After baking.. I did not wait for the cheese (in the middle) to brown.. Simply because my dad and B was waiting at the dining room, and my dad was rushing me to be quick.. Guess he was really hungry.. Nevertheless, the taste is still great!

I use sotong, fish, prawns, ham and potato for the baked rice..

Meanwhile, I use the other oven to grill this chicken.. That's the good side when you've a 2nd oven (even tho it's smaller).. You can use it to bake multiple things at the same time.

This is how I serve the chicken.. Actually I wanted to do some decoration to the food before serving, but like I've said, I was running out of time.. *Need a better time management*

The Ice Lemon Tea, made by yours truly..

Dessert of the day.. Crispy Biscuit base top with Ben and Jerry's Ice-cream + milk chocolate coated strawberries..

So... the verdict from the "food tasters" is that the baked rice is good! YEah, B gave me 10/10!! I was really over the moon when I heard that! *Maybe he was just being kind??* Hehe!

Yummy Cookies!

Baked this Cream Cheese Cookie sometime back... Just that I'm just too plain lazy to update my little bloggie.. Keke!

This cream cheese cookie taste like those Commercial Danish Cookies that comes in a round tin box.. It is slightly crispy on the outside, but soft and melt in the mouth inside.. So it's quite an interesting texture..

I made the cookies in different shapes.. Flowers, heart, star, pig... Etc..

I colour part of the cookie dough GREEN, while the rest plain. I had such a fun time rolling out the dough, cutting them and assembling them together.. Haha!

I'm so childish I know.. =P But doing cut out doughs reminds me of playdough/ plasticine.. Something I enjoy playing during the childhood days..

Spot the heart shape cookie with eyes and a smiley mouth?? Yes, that's my favorite of all, so cute right? The "saddist" within me pinch the eyes and the mouth to eat first before munching up the rest of the heart.. Hahaha!

Woppes! Zillions of sorry for the lousy pictures.. Hehe.. I baked these at night, and it was close to 2am by the time I'm done, so I'm really tired by then.. hee

I adapted the recipe from Aunty Yochana.

Cream Cheese Cookies

ingredients

150g butter

80g cream cheese

125g icing sugar

1 tsp vanilla essence

200g plain flour

1 egg yolk

80g cornflour

0.5 tsp baking powder

Dash of colouring of your choice

0.5tsp strawberry emulco (I omitted this)

Methods

1. Cream butter, sugar, and cream cheese till soft and creamy.
2. Add in vanilla essence and egg yolk
3. Add in plain flour, cornflour and baking powder. Mix till a soft pliable dough is formed.
4. Take some dough and mix in colouring of your choice (and emulco if using).
5. Chill both dough for 30mins to harden them alittle.
6. Roll out the uncoloured dough on floured surface and cut into shape of your choice.
7. Roll out the coloured dough and make into shape of your choice and add onto the plain cookie dough (as a design). May use some egg whites to stick the details on.
8. Place onto baking tray and bake in preheated oven at 150C for 20-25mins, or till slightly browned.
9. Cool well before storing in airtight containers.
10. Munch and Enjoy!!