Friday, 26 September 2014

Cow Print Japanese Cheesecake

Cow Print Japanese Cheesecake
If you are craving for some cheesecake perhaps you could try out this "light version" (less cheese + without using any oil) over the weekend. This cake has a light lemon fragrant with soft and moist texture that makes you probably go for second helpings without feeling too guilty.



COW PRINT JAPANESE CHEESECAKE


Cow Print Japanese Cheesecake
Although the steps for making this cheesecake might seems complicated with 3 different procedures such as melting the cheese, mixing the yolk batter plus whisking of egg whites and folding the batter but if you are careful with each of the steps the end result is definitely worth your time.

For this recipe I use cheddar cheese for a stronger taste (you could always replace it with cream cheese) and Hokkaido Milk instead of the normal full cream milk.  

Ingredients for Cow Print Japanese Cheesecake

(Yield: 6" | Preparation: 15 minutes | Baking: 50 minutes)

Ingredients:
  • 100g Sandwich Cheese / Cream Cheese
  • 70ml Hokkaido Milk
  • 1 Tablespoon Caster Sugar
  • 1 Teaspoon Bamboo Charcoal Powder

  • Yolk Batter:
  • 3 Egg Yolks
  • 50ml Hokkaido Milk
  • 20g Cake Flour
  • 20g Cornflour
  • ½ Tablespoon Lemon Juice
  • Zest of 1 Lemon

  • Meringue Batter:
  • 3 Egg Whites
  • 50g Caster Sugar
  • 5g Cornflour, optional

Steps on melting the cheese mixture.
Method:
1. Preheat oven to 160°C, grease and line a 6” round tin with parchment paper.

2. Using a double-boiler method, dissolve cheese, milk and sugar in a heatproof bowl then set aside to cool slightly.

Steps on preparing the egg yolk batter.
3. Whisk egg yolks together with milk, lemon zest and juice. Stir in cheese mixture follow by sieved flours till it forms a smooth batter.

Steps of whisking the egg whites using MaxxiMUM mixer.
4. Place egg white in stirring bowl, attached the whisk and set MaxxiMUM (MUMXL40G) to Setting 7 and whisk for 1 minute till foamy before adding in sugar mixture (with cornflour) in 3 batches. Continue to whisk for another 5 minutes or until meringue turns stiff peak.

Steps on folding the meringue into the yolk batter and design the "cow prints".
5. With a balloon whisk, gently fold 1/3 of the meringue into the cheese batter and mix well, repeat with the remaining meringue.

6. Pour batter into prepared cake tin but reserve 2 tablespoons to mix with bamboo charcoal powder. Next drop spoonful of the black batter to form “cow prints” on the surface of the plain batter.

7. Bake cake in preheated oven using water bath method for about 50 minutes or until a tester inserted in the centre and comes out clean.

8. Remove cake from tin and cool on wire rack before chilling in the fridge for an hour or more prior serving.


Here is a short clip on using MaxxiMUM mixer to whisk up the egg whites.

Tip:
- Bamboo Charcoal powder can be replaced with cocoa powder.
- You can choose to sieve the plain batter into the prepared cake tin for a smoother texture of the cake.


Cow Print Cheesecake - 日式乳酪蛋糕
日式芝士蛋糕又叫轻乳酪蛋糕吃起来的口感上就像是传统的重芝士蛋糕和海绵蛋糕的结合体而且冷藏之后更加可口。这里为了让蛋糕看起来可爱些,我也用少许面糊加竹炭粉调成黑色做为牛身上的黑印。

日式乳酪蛋糕

材料:
100克奶油奶酪
70毫升北海道牛奶
1汤匙白砂糖
1茶匙竹炭粉

蛋黄部分:
3个蛋黄
50毫升北海道牛奶
20克低筋面粉
20克玉米淀粉 (粟粉)
1/2汤匙柠檬汁
1个柠檬

蛋白部分:
3个蛋白
50克白砂糖
5克玉米淀粉

做法:
1. 烤箱预热到160摄氏度并在6"的圆型烘盘四周刷上油然后扑好烘焙纸。

2. 将奶油奶酪(cream cheese),白砂糖和北海道牛奶用隔水的方式搅拌到完全融化,放一旁备用。

3. 蛋黄部分: 把蛋黄,牛奶,柠檬汁和皮搅拌均匀之后拌入融化的奶油奶酪和过筛的粉类(面粉+玉米淀粉)直到完全混合。

4. 蛋白部分: 将蛋白倒入MaxxiMUM (MUMXL40G) 的搅拌碗里,安装好打蛋器并把速度设置在7然后分3次把白砂糖(和玉米淀粉混合在一起)加入搅拌成湿性发泡状态。

5. 取出三分之一打发的蛋白慢慢拌入蛋黄糊中,用翻拌的方式轻轻拌匀直到蛋白用完。用一个小碗取出2汤匙的面糊和竹炭粉搅拌均匀再把剩余的面糊倒入预备好的烘盘里。

6. 最后把黑色的面糊装饰成牛身上的黑印。接着在烤盘里注入水,高度大约2厘米再将蛋糕烘盘放在烤盘正中然后放进预热的烤箱用隔水烘烤的方式烤50分钟。

7. 烤好以后趁热脱模等冷却再放进冰箱几小时或隔夜后才享用会更加可口。

贴示:
- 竹炭粉可用可可粉来代替。
- 你也可以选择把最后的面糊用筛网过滤到预备好的烘盘里这样它的口感会更顺滑。


In general to achieve a smooth texture for the cheesecake, you try sieving the cheesecake batter into the prepared tin or lift the bowl in height and pour in the batter slowly. Between a successful  Japanese Cheesecake should have a lot of tiny air holes which is similar to those of a chiffon cake. Lastly I hope you would enjoy this recipe and have a great weekend ahead.


*Disclosure: I was given a set of the BOSCH MaxxiMUM Kitchen Machine (click link for the review) by the folks of BOSCH Singapore for review and recipes testing. All opinions expressed in this post are my own and there is no monetary compensation received.

6 comments:

  1. hello 朋友。这蛋糕好美丽、可爱的呢。你好厉害哦。 ideal 很好。

    ReplyDelete
  2. What an impressive cake!

    ReplyDelete
    Replies
    1. Thanks for your kind Veronica.

      Delete
  3. What else can I use if I cant find Hokkaido Milk?

    ReplyDelete
    Replies
    1. You can replace it with Full Cream milk :)

      Delete

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