As I wasn't satisfied with my Japanese Cheesecake texture, I made it again since I've got the balance 1/2 block of cheese sitting in my fridge from my previous attempt.
Baileys Japanese Cotton Cheesecake
(adapted from Alex Goh's Fantastic Cheesecake, from here)
1/2 block (125g) cream cheese
1 cm thick (15g) butter
(B) * sifted
1/4 cup (30g) plain flour
3 tbsp (24g) cornstarch
3 egg yolks
pinch of salt
1 tbsp baileys irish cream
3 egg whites
1/8 tsp cream of tartar
1/4 cup (60g) sugar
- In a heavy saucepan, cook cream cheese, milk and butter until thick and smooth. Set aside to cool.
- Fold in (B) and mix well with a whisk.
- Put egg yolks into the cheese mixture and stir until well combined. Add Baileys Irish Cream and mix well.
- In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy peak that will hold its form).
- Fold in 1/3 of egg whites into cheese mixture with a spatula till incorporated.
- Pour the cheese mixture into the remaining egg whites and fold in gently till incorporated.
- Pour batter into a lined 8" pan (I was lazy so I just greased and flour the base on the pan only).
- Oil a piece of aluminium foil and cover the pan loosely.
- Fill a bowl with hot water and put in into the oven with the prepared cake pan, bake in preheated oven @ 160C for 20 mins.
- Turn down the temperature to 150C and bake for 20mins.
- Remove the foil and reduce the temperature to 140C and bake for another 20 mins and until skewer inserted to centre of cake comes out clean.
- Leave to cool in oven wih door slightly ajar.
- Unmould and chill in fridge before slicing.