Ini resep yang gue pake untuk hubby’s b’day cake 15 Oct kmaren. Seperti biasa, gue gampang terprovokasi dengan komen ato kalimat pengantarnya.
Kalo penasaran, coba mampir kemari..gila kan komen2nya?
Dan resep ini masuk dalam kategori Top Rated Recipe di Diana’s Desssert.

Penasaran banget. Bikin ahhh…
Hasilnya, hmmm…lumayan siyyy. Tapi tidak seheboh komen2 itu hihihihi…
Lidah gue masih lebih cinta ama Brokus Keju Pak Sahak..heehehhe..

Ntah lah, apa lidah gue terlalu ‘lokal’ ? Kurang jalan-jalan? hehehe

Fotonya jelek yah..motretnya asal banget..ga papa yahh..:-)

Ingredients :
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Instructions:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

Submitted By: Irene Oon

3 Responses to “Cotton Soft Japanese Cheesecake”

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