We are praying for the innocent victims and their families and friends of tragedy during Boston Marathon 2013. Hope for a speedy recovery for the injured victims.
This is another delicious challenge for this month Baking Partner’s. If you are new to this blog, baking partners are a group of home baker’s who love baking and intend to learn from each other. You are also welcome to join if you love baking and want to improve your skills. Take a look at here.
This month challenge theme was” Cheesecake”. Reeni of Cinnamon and spice and everything nice.
” suggested cotton soft Japanese cheesecake/ Chiizukeiki and Sweatha of Experiments, Emotions , Experiences with Food.suggested eggless mango cheesecake. The eggless cheesecake version is a non baked cheesecake; I tried cotton soft Japanese cheesecake/ Chiizukeiki. I didn’t know the Japanese name of this cheese until one of my fellow baking partners Samantha pointed the name of this cake Chiizukeiki. My hubby is crazy about cheesecake, and he always wants me to try cheesecakes recipes at home. I too love cheesecake, however getting perfect cheesecake is always tricky. My first few attempts of cheesecake making attempts were failure, and gradually I am getting it right. So when I saw this cotton soft Japanese cheesecake and read the horror stories of failure to get one right, I got scared. Motivated from the words of my hubby “if you don’t try how you will you get it right”, I decide to give it try.
This cheesecake has an amazing texture; it is soft like cotton, and it is an intermediate between cake and cheesecake, and it is not custardy like normal cheesecake or moist like a cake. This cheesecake is lifted by eggs and cream cheese, and supported with little cake flour and cornstarch. Since this cake is heavy on eggs, in order give flavor I used orange juice and zest of orange. I was happy to see the spec of orange zest in every bites of this cake. If you don’t want to flavor your cake with orange, you can use lemon, lime or even vanilla.
For a whole 8 inch pan, the recipe needs 6 eggs and 9 oz of cream cheese. First I thought of making individual serving in muffin tin, but later drop that idea and made the cheese cake in loaf pan and also halved the recipe. I found every step in the recipe is critical to get the final texture. I used a double boiler to to heat up cream cheese, milk and butter. Then beat the egg yolks with orange juice and orange zest and set aside. The egg yolk mixtures were incorporated into the cheese mixture and again mixed in with flour mixture. Finally the lift of the cake is given by the beaten egg white which is gradually incorporated with distorting air bubbles trapped inside the egg whites. . If you want to know about the chemistry behind the beating of eggs read from here. When you are beating the egg white, you are denaturing the proteins in egg white, if you beat until soft peaks, the proteins are partial denatured but it still retains some of their elasticity. The partially denatured protein strands are surrounded with air bubbles and when heated, these proteins were fully denatured and solidify, creating a protective wall so that air bubbles don’t burst. Result in the final product light and fluffy in nature.
I used room temperature eggs. Beat egg white for 2 minute at speed of 4 in Kitchen Aid stand mixer to get a frothy structure, and then added cream of tartar, and this is to stabilize the egg white while beating and beat for another 30 minutes till it was foamy and becomes small bubbles. I then gradually add sugar while the egg white is beating and increased the speed to 6 and beat for about 1 minutes, then increase the speed to 8 and beat for another 1 minutes until soft peaks (peaks folds itself.)
Since I didn’t use spring pan, I lined the loaf tin with lots of parchment paper and buttered them well.
I used a water bath to cook the cheese cake, as it maintains the moisture in the oven. Once the cake is done, I left the oven door slightly ajar with a spatula and cooled the cake in oven to prevent them from shrinking too much. Once cake was cooled in the oven for 10 minutes, I removed the cake and cooled it again for about 30 minutes at room temperature before slicing them.
I used semisweet chocolate curls to decorate the cake. We enjoyed a lot. Try it you are looking for a new variation in cheese cake.
Here comes the recipe.
First making cream cheese mixture
Beating of egg whites
Combining all the ingredients together
Baking the cheesecake
Print recipe from here.
Cotton soft Japanese cheesecake/ Chiizukeiki
Yield: 1 9x 15 loaf pan
Serving: 6
Ingredients
70g/ 2.5 oz/ ⅓ cup fine granulated sugar( I pulsed the regular sugar in the blender to make super fine)
3 egg whites ( I used jumbo eggs)
3 egg yolks
⅛ tsp. cream of tartar
25g/1 oz/ 1 ½ tablespoon butter
128g/4.5oz cream cheese
44g/1.5 fluid oz/ 3 tablespoon fresh milk
½ tbsp. orange juice (If you want you can use lemon, lime)
Zest of one orange
28g/1 oz. cake flour /superfine flour
28g/1 oz. corn flour (cornstarch)
⅛ tsp. salt
How I made
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
2. Sift the cake flour and corn flour and set aside.
3. Mix orange juice, orange zest and egg yolks well and set aside. . To this orange yolk mixture fold in the flour, the corn flour and mix well.
4. Beat egg white for 2 minutes at speed of 4 in kitchen aid stand mixer to get a frothy structure, then add cream of tartar, this is to stabilize the egg white while beating and beat for another 30 minutes it will foamy and becomes small bubbles, then add gradually add sugar while the egg white is beating and increase the speed to 6 and beat for about 1 minutes, then increase the speed to 8 and beat for another 1 minutes until soft peaks (peaks folds itself.)
5. Add the cheese mixture to the orange-egg yolks-flour mixture and mix well. To this gradually fold in egg whites in three portions. Pour into a loaf pan of 9x 15 loaf tin. (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
6. Bake cheesecake in a hot water bath for 1 hour 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
7. Allow to cool the cake with oven door ajar for 10 minutes. Then remove the cake from the oven and cool it for another 30 minutes.
8. You can enjoy the cake if you want or you can refrigerate the cake for 2 hours before serving.
Please take a look at what other baking partners are cooked up. If you are interested to join the group, you can e-mail me at favoriterecieps12 (at) gmail (dot)com
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Diane says
1 oz. each of cake flour and corn flour? You have two different gram measurements, so how can that be?
Swathi Iyer says
It is typo I corrected it now Diane, Thanks for notifying me.
Trisha says
This is an awesome recipe. I tried it a while ago and loved every bite of it. Your cheesecake looks lovely.
I'm hosting a giveaway on blog and would love for you to participate -
http://www.myhobbielobbie.com/2013/04/a-few-of-my-favorite-things-and-giveaway.html
CakeWhiz says
I think making cheesecake is an art that requires alot of practice...
Your cheesecake looks perfect... and truly just as soft as cotton. And your pictures are gorgeous as always 😀
Rosita Vargas says
Luce delicioso y hermoso como una esponja quiero ir por varios trozos,abrazos y abrazos.
Hima bindu says
awesome clicks n a very inviting soft spongy cake.. drooool!!!
Regards,
Bindu
http://indianrecipegalleri.blogspot.in/
Jeya Jemini says
superb soft melt in mouth cake...
Kamalika C says
Loved it....
Priya Sahasranaman says
These look so soft & moist - absolutely delish!
http://thegoddessofspice.blogspot.com/
Chef Mireille says
never had Japanese style cheesecake..looks so soft!
Suja Md says
wow!! perfectly soft and spongy...sure it will glide in our mouth!!!
Vineetha says
looks so yummy...soft and spongy 🙂
Shanthi says
you have a fantastic blog..awesome pictures...keep rocking...
divya says
looks so awesome,nice tempting clicks.
Zoe says
I'm going to bake featherlight cheesecake too soon and glad that I can learn all these great tips from you.
Zoe
DivyaGCP says
Perfectly made cake, Swathi.. Love the texture..Enjoyed this month's Challenge..
Navaneetham Krishnan says
Ooucch!!! So good, so fabulous and so trilling with the stunning visuals. My prayers are there for the victims. Lets also pray for those effected by the earthquake in Iran and the latest in Papua New Guinea.
Reeni Pisano says
Beautiful Swathi! I am so glad you liked it! Thanks for letting me pick it out.
Nagashree says
Perfect texture of the cheese cake. You guys are all making me drool here with your stunning creations.
Julie says
Looks soft,spongy and perfectly said just like cotton,yummy..This is definitely added to my do list once am back,Swathi:)
Savitha Ganesan says
Looks so soft.wonderful recipe,thank you for the challenge.Just now linked it .
Janani says
wow stunning cake so good swathi. Such a professional click.
Vimitha Anand says
Super cottony... looks too yum
Come participate and win healthy Hudson canola oil hampers
Arthy shama says
wow.. very soft cheesecake!!
Shannon says
It looks so good, it doesn't need anything really on top! How delicate!
Suja Manoj says
Never knew it was also called Chiizukeiki,this was great challenge Swathi,thoroughly enjoyed.
Your cheese cake looks simply amazing,soft airy and tall..lovely
Eric Pepple says
Who doesn't love a good cheesecake?? Yours looks incredibly fluffy and airy! Great job 🙂
Happy Blogging!
Happy Valley Chow
Tina (PinayInTexas) says
Very yummy looking! You did so well with your Japanese Cheesecake, Swathi!
PT says
super soft swati.. nice clicks..
Shama Nagarajan says
inviting and a lovely treat
G.Pavani says
delicious n moist Cake Swathi.Thanks
Vidhya Viju Govind says
i tried this - but my cake cracked and sank too - though the taste is just yumm, couldnt take pics as i took it to my sisters place. loved this challenge swati....this post is amazing too
Sapana Behl says
Delicious preparation!!?
Gajus kitchen says
The cake looks wonderful and nice step by step clicks.
Premas Culinary says
wow super soft cheese cake,luks too gud...
Marisa G says
I agree with you Swathi,it's really a different type of cake. I like it very much. Your cake looks delicious. Please, send me the mirror link.
Cheers
http://thermofan.blogspot.com.es/
Gheza e shiriin says
Delicious and well explained as always.
Beena.stephy says
Super tempting cake
Priya Anandakumar says
Wow Swathi, such a beautiful cheesecake, just want to grab and eat it. Beautiful clicks and explanation.
Thanks for sharing.
Sona - Quick Picks says
omg!! its raining cheesecakes here..urs luks soo super soft . loved it!
Sona S says
looks so delicious..
Chitz says
Looks perfect & cheesy Swathi !! I think u have mastered it now 🙂
Rafeeda AR says
wooooow... swathi, please can i have a pc???
Joyti says
Oooh, that looks really delicious. So soft and yet so delicious!
Sireesha Puppala says
Cake looks super soft Incan feel it from the pic swathi
Sangeetha Nambi says
Wow ! looks super soft !
http://recipe-excavator.blogspot.com
Latha Madhusudhan says
Yummy and soft cc. So tempting with choco
Rasa nandini says
Delicious pics and Awesome cake Recipe 🙂
Maha Gadde says
Delicious combination cheese cake, looks tempting!
MAHA
Hamaree Rasoi says
Delicious and mouthwatering cake.
Deepa
Amrita Vishal says
Simply loved your idea of baking in a loaf tin with overhanging parchment!! It truly is a cotton soft cheesecake!!
Reshmi Mahesh says
Cheesecake looks so perfect and am in love with the texture...Beautiful clicks too...
Sangeetha Priya says
so soft and wonderful clicks Swathi!!!
Archana Potdar says
This is awesome. I am making it this week.
Srinivas Reddy says
Looks softy and yummy cake. Thanks for sharing with us Swathi.
Sanoli Ghosh says
Soft porous moist cheese cake. Would like to have a bite now, so yummy!
today's post:
http://sanolisrecipies.blogspot.in/2013/04/rava-semolina-idli.html