The Yummy Tasty Cheesecake Recipe - Guide Recipe
The Yummy Tasty Cheesecake – cotton soft , light , pillowy , the BEST cheesecake recipe EVER. Tried and tested , a MUST-BAKE for cheesecake lover! #cheesecake #cake #bestcheesecake #yummy #dessert #bestdessert #cheesecakerecipe #bestcheesecakerecipe
Ingredients:
100 ml fresh milk
1 tablespoon lemon juice
6 egg yolks
1/4 teaspoon cream of tartar
5 oz. fine granulated sugar (140g)
6 egg whites
2 oz. unsalted butter (50g)
9 oz. cream cheese (250g)
2 oz. cake flour (60g)
1 oz. corn starch (20g)
1/4 teaspoon salt
Instructions:
First , melt cream cheese , butter and milk over a double boiler.
Fold in the flour , corn starch , salt , egg yolks , lemon juice and mix well.
Make the meringue by whisking egg whites with cream of tartar until foamy.
You can beat with a stand mixer or handheld mixer.
Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the meringue should look.)
Take 1/3 meringue and fold into the cheese mixture , then fold in another 1/3 of the meringue.
After incorporated , pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY.
Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325F (160C).
NOTES:
I baked the cake in a 9" round tin , I did not line the sides.
If you use a 8" pan , it is very important to line the sides of the 8" pan with parchment paper , make sure the parchment paper extends higher than the cake tin by about 1.5".
If springform pan or loose base cake tin is used , wrap the base of your cake tin with 2 layers aluminium foil , to prevent seepage.
I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning).
The purpose of using double boiler is to melt the cheese , butter , and milk mixture. I heated and simmered the water in the double boiler ON the stove. For the water bath , I used hot water.
I left the cake to cool down in the oven with the oven door open , about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It's normal that the cake will shrink about 1/2 inch to 1 inch after cooling. If the cake shrinks a lot , the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks form , FOLD VERY GENTLY , do not stir or blend.
Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.
Recipe adapted from: https://japan.recipetineats.com/japanese-cheesecake-cotton-cheesecake/