Steamed Japanese Cotton Cheesecake

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Photo Credits: runawayrice.com

INGREDIENTS

Cheesecake

  • 200g Cream cheese
  • 30g Butter
  • 150ml Milk
  • 50g Cake flour
  • 40g Corn flour
  • 5 Egg yolks
  • 5 Egg whites
  • 100g Sugar
  • Lemon Curd
  • 2 Eggs
  • 1/2 Cup Sugar (add to taste)
  • 1/4 Cup Coconut oil / butter (melted)
  • 3/4 of 1/2 Cup Lemon juice

PROCEDURE

Cheesecake

  1. Line the bottom and side of the tin with parchment paper. Prepare the steamer.
  2. Place cream cheese, butter and milk in pot and heat under low heat. Stir constantly to prevent burnt at the bottom. Stir until the mixture becomes creamy. Off heat.
  3. Strain the mixture through sieve to remove small lumps. Leave to cool.
  4. Sift the cake flour and corn flour into the cheese mixture. Hand whisk till well combined and do not over-whisk it.
  5. Add in the egg yolks and hand whisk till well combined but do not over-whisk it.
  6. Whisk the egg whites using mixer until foamy. Add in sugar gradually and continue to whisk until soft peak. Do not whip till stiff peak.
  7. Fold in the egg whites into the cheese mixture gently in 3 separate additions.
  8. Pour the batter into the tin, 1/2-3/4 filled to allow cake to rise during steaming. Knock few times to get rid of the air bubbles, if necessary.
  9. Cover the tin with aluminium foil. I used 2 layers of foil. Put the tin into the steamer. The water level should be 1/4 or lower of the tin. Steam under low heat for 45 minutes. Do ensure the water is not bubbling until the water enters into the tin.
  10. Insert the skewer through the aluminium foil into the cake and pull the skewer out to check if the cake is cooked. If the skewer comes out clean, it is cooked. Off heat, and let the cake sits in for 15 minutes. Remove cake from tin and let it cool on a wire rack.
  11. Top with some lemon curd then chill in refrigerator before serve.

Lemon Curd

  1. Beat the eggs lightly until well mix. Add sugar and hand whisk till well combined.
  2. Add coconut oil or butter, and lemon juice. Hand whisk till well combined.
  3. Transfer to a bowl and double boil under low heat until thick and creamy. Stir continuously while double boiling.
  4. Store balance lemon curd in the refrigerator to use as topping, filling, spread or add into your yogurt.

Serve and Enjoy!

Credits to: kiddohut.com