I love cheesecake that has been well-baked with a brown top. To me a no-crack cheesecake with a pale top taste raw. In order to prevent to cake from cracking, I've tried numerous methods and temperature with unsatisfactory results, not knowing an old Japanese recipe I've kept gave me all the essential clues in baking a good Japanese cotton cheesecake.
I have missed the intricate clues like grease the pan well with butter; wrap the cake pan, soft peak meringue, which hid between words in the recipe. Today, I finally open my eyes and see these golden clues which help me to bake a tall cheesecake with golden brown top and cotton texture.
Perhaps now I'm more mature, in terms of baking experience, to see the recipe more in depth (^_^)Y
All ingredients in room temperature
Using 55g omega eggs
3 egg whites 蛋白
75g fine sugar 细砂糖
Pinch of salt 盐
21g corn flour 玉米粉
30g top/cake flour 低筋面粉
120g cream cheese 奶酪
90g fresh milk 鲜奶
20g butter 奶油
3 egg yolks 蛋黄
1. Grease an 6" or 7" round cake pan with a good amount of butter. This helps the raising cake to rise smoothly.
Line the bottom with a piece of parchment paper.
Wrap the cake pan with a sheet of aluminum foil. This is to prevent the side from getting too hot mwhich affect the rise of the cake during baking.
2. Mix corn flour and top/cake flour in a bowl. Set aside.
3. Melt cream cheese and unsalted butter in fresh milk over a water bath. Stir till the batter becomes smooth without lumps.
4. Transfers the cream cheese batter out of the water bath, and sieve in the flour mixture from (2).
Mix to a smooth batter.
5. Stir in the egg yolks, one at a time.
Cover and set aside.
6. Beat egg whites in a clean and grease-free mixing bowl till frothy. Gradually add in the fine sugar and pinch of salt. Beat at medium speed till you start to see a trail starts to follow the moving whisks. Reduce the mixer speed to low, stop regularly to check whether the meringue has reached its soft peak stage.
The meringue has reached the soft peak stage.
By using the soft meringue, the cake is less likely to crack during baking.
7. Take about 1/3 of the meringue to mix with the cream cheese batter from (5), using a spatula.
8. Return the cream cheese batter to mix with the remaining meringue into a smooth batter.
9. Pour the final cake batter into the prepared cake pan. Bang lightly against the kitchen top to get rid of trapped air bubbles.
10. Place the cake pan into another slightly bigger cake pan filled with about 2cm of hot water.
11. Bake in a preheated oven set at 160 degree Celsius for about 40 to 45 minutes, at the lower rack of the oven.
The baking is complete when the cake becomes firm and the top is brown.
12. Remove the cake from the cake pan immediately after leaving the oven. This is to prevent the cake from getting too wet due to condensation.
After the cake has cool down, cover with a tall container and refrigerate for at least 3 hours or overnight.
13. Cut the cake by pressing the knife down the cake without the sawing movement. The cake is best enjoyed cold :)