mine was good, and much more better when i realized that today is friday, and i smell weekend already. yaay!
what will you do this weekend?
what? bake a cake? ha, perfect! haha
because today I'll share about the japanese cheesecake i made last week.
a yummy cheesecake with a cotton-y (i'm not sure that's a word) texture.
but after making this cake, i'm sure your family will end up with another slices from the fridge. one and another yes just like that :p
this fluffy cake and super soft texture makes you won't stop on the first slice, or maybe second, or even third slices. as i did. LOL
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| freshly baked. rise and golden on top |
ok then, here is the recipe.
a recipe from alex goh's fantastic cheesecake.
you will need:
160g cream cheese
25g butter
120g milk
40g flour
30g cornflour
4 egg yolks
4 egg whites
1/8tsp cream of tartar
100g sugar
pinch of salt
how to make:
grease and line the bottom of 20cm round pan ( i used 8" round pan)
place creamcheese, butter, and milk in mixing bowl and stir over a double-boiler until thick.
remove from heat and let it cool.
add flour and cornflour and mix until well combined.
add egg yolks and mix until well blended.
whip in the egg whites until foamy, add cream of tartar, sugar, and salt.
continue whipping until soft peaks appear.
add it into the cheese mixture in three addition.
pour the cheese filling onto the prepared pans.
bake in a water bath at 160C for 40-45 minutes (mine take about 1 hour. phew!)
remove the cake from the oven. and let it sit on the wire rack to cool completely.
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| i topped my slice with some cherry yogurt and tiny slice of strawberries |
looks good and taste soo gooood.
go bake yours! :D
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