Skip to main content

Cotton Soft Japanese Cheesecake~Baking Partners Challenge#9




 Baking Partners ninth challenge post-Cheesecake. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month.
Cheesecake is something I have never tried baking at home and this month the group was given four recipes. I loved the recipe suggested by Reeni of Cinnamon and spice and everything nice. It was a bit different from the regular cheese cake. I have seen this before and always wondered at the light texture of this cake. You do not bite into creamy cheese cake but a light, soft airy cake of wonderful texture. At first I doubted whether it will have an overpowering egg flavor as this recipe uses six eggs,but there was no such problem. The cake I made developed two small cracks and I feared it will be deep. But once the cake cooled down it shrinked a bit and there was no signs of the cracks.This cake will rise a bit during baking and then shrink a little while cooling. This cheese cake is also baked liked the regular cheesecake in water bath. This is to retain the moisture content of the cake and prevent it from drying. The recipe suggested an 8 inch pan but I used a larger 9.5 inch cake tin. This cake is wonderful and really worth a try. Thanks Swathi and Reeni for this wonderful challenge.



Recipe Source from Diana's Desserts
Ingredients 
Fine granulated sugar- 140g/5 oz.
Egg whites- 6
Egg yolks-6
Cream of tartar- 1/4 tsp
Cream cheese- 9 oz./ 250 grams
Butter- 50 grams/2 oz.
Milk 100 ml/3 fluid oz.
lemon juice- 1 tbs
Cake flour /superfine flour-60g/2 oz.
20g/1 oz. cornflour (cornstarch)-20g/1 oz.
1/4 tsp. salt



Warm milk and add in cream cheese,and butter.Melt this using a double boiler till all the cream cheese melts. Strain this using a cheese cloth. Cool the mixture completely.
Beat egg yolk with a fork till it is light and mix with the milk and cream cheese. Fold in the flour, the cornflour,  lemon juice and mix well. Set this mixture aside.
Whisk egg whites till it is frothy in a low speed. Increase speed and add cream of tartar and continue to beat for another two minutes. Add in the sugar little by little and whisk until soft peaks.
Add the cheese mixture to the egg white mixture and fold in gently.
Pour into prepared  8-inch round spring-form pan.Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Take aluminum foil and line the outside of the pan This will keep it secure in waterbath. Tap the pan gently so that the air bubbles escapes.Place this on a roast pan and fill 1/2 of the roast pan with boiling water.
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Let it set and cool down in the oven. Keep the oven door ajar for about 20 minutes and then slowly take it out and rest for another ten minutes before removing from the pan.


Try this,
Hope you will all enjoy!


Comments

  1. Wow yummy cake with tempting click.

    ReplyDelete
  2. Cool, that looks awesome Suja. Very tempting.
    Hope you had a great Vishu, Belated Vishu Wishes to you and family!!

    ReplyDelete
  3. super,super am drooling over here...

    ReplyDelete
  4. So yummy cheese cake Suja, perfect and delectable.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/04/rava-semolina-idli.html

    ReplyDelete
  5. so soft n sponge, beautiful clciks as always...

    ReplyDelete
  6. Soft and perfect looking cheesecake...I am in love with the look of these slices...Beautifully presented and clicked..

    ReplyDelete
  7. Delicious and mouthwatering Japanese cake. Presentation is awesome.
    Deepa

    ReplyDelete
  8. U kidding me? Now am craving for apiece Suja, soft,spongy, pakka outcome..

    ReplyDelete
  9. Delicious cheese cake, looks tempting!
    MAHA

    ReplyDelete
  10. Wow ! What a spongy cake !
    http://recipe-excavator.blogspot.com

    ReplyDelete
  11. looks really soft and spongy... delicious clicks... :)

    ReplyDelete
  12. Looks very very perfect dear :) Loved all the shots with different toppings.. The first pic makes it look like cheesecake pastry :)

    ReplyDelete
  13. so soft and silk like... tempting snaps
    Noel Collections

    ReplyDelete
  14. This looks super,soft ,spongy and melt in mouth ..yummy :)

    ReplyDelete
  15. Airy,super spongy and very attractive cheesecake, beautifully done.

    ReplyDelete
  16. It came out super perfect Suja. Want to have a bite...

    ReplyDelete
  17. Great job on this month's challenge, Suja! Your Japanese Cheesecake looks amazing!

    ReplyDelete
  18. The cake is looking sooooo soft and delicious. Wanna try it

    ReplyDelete
  19. Japanese styled cheesecake looks too amazing. And very neatly done...

    ReplyDelete
  20. Awesome! cake looks so soft and spongy...really yummy

    ReplyDelete
  21. Love the chocolate shaving and cherry decoration and your cheesecake is so perfect

    ReplyDelete
  22. Perfecto........and well baked dear.

    ReplyDelete
  23. Suja adipoli you made perfect cheesecake. Love it.

    ReplyDelete
  24. Kothupichuu..adipoli cheese cake,looks perfectly sliced :)

    ReplyDelete
  25. Perfectly made as usual my baking queen...Neat presentation to go with that..

    ReplyDelete
  26. Oh!...this looks so yummy...Very nice post
    Do visit my blog www.merrytummy.blogspot.com

    ReplyDelete
  27. Cake looks very dense and perfectly baked..hugs and smiles

    ReplyDelete
  28. wow..very cute and perfectly done....

    Todays recipe:http://www.7aumsuvai.com/2013/04/ashoka-halwa-300th-post-with-video.html#.UX6vdbWG0YE

    ReplyDelete
  29. your cake came out so well. I am tempted to try again.

    ReplyDelete
  30. The cake looks so soft and the picture makes me very tempting...

    ReplyDelete
  31. wow...superb...yummy cake..can see how soft from your beautiful clicks....do visit my blog when you are free...http://frommyownkitchen.blogspot.com/

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Stuffed Squid

Stuffed Squid
Squid is a unique and yummy sea food delicacy that can be prepared in a variety of ways. Squid rings or fried calamari's is a the most popular and is a great appetizer. Squid is staple in many seafood restaurants. It is also popular street food in several south Asian countries.Squid is enjoyed in the coastal belt of south India especially in Kerala and Tamilnadu.In Kerala squid is known as koonthal or Kanava.

Squid is one of my favorite sea foods-roast squid, deep fried,stir fried or squid curry-I love them all.Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. Squid can be stuffed before roasting or frying,its tubular body called mantle is great for stuffing. You can get creative with the stuffing- use prawns,fish,pork, cheese, bread crumbs,olives,rice or anything of your choice.

Today's recipe is a stuffed squid with spicy prawn filling.The dish is inspired by a similar preparation from the book Classic H…

Kerala Fish Curry ( Mulaku Curry)

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Fish Molly

Fish Molly
Kerala style fish molly/molee is a mild and delicious curry-fish and coconut milk stew. Fish molie is made with generous amount of coconut milk, and has a creamy and rich taste.It's got a class of its own and will surely tickle your taste buds.If you ever travel to Kerala, make sure you try this creamy coconut fish curry with appam. Appam is a lacy fermented pancake made with rice and coconut milk. This is one classic combination that you got to try.
Kerala is the land of coconuts,fish and spices.Coconut is quintessential in Kerala cooking.Fish  Molly is a traditional dish,very popular in Kerala which is made on special occasions.The recipe is simple to follow,get your ingredients together and try this recipe,you will surely love it. This stew goes well with appam and bread.

Ingredients
For the marinade
Fish -1 lb ( I used King fish)
Pepper powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Lemon juice/vinegar- 1 tsp
Oil for frying
( I used coconut oil)

For the sauce
Shallots finel…