Saturday, August 14, 2010

Polly's Modified Japanese Cotton Soft Cream Cheesecake #1 - with Yogurt


This is the photo of my modified Japanese Cotton Soft Cream Cheesecake  #1.  Substituted cream cheese with the Plain Yogurt.
Note: ** for actual Great Japanese Cotton Soft Cream Cheesecake, visit: http://rockdavinci.blogspot.com/2010/08/japanese-cream-cheesecake.html

Prepare a 6 x 3" cake pan - spray and lined with parchment paper bottom and side.  The side parchment should extend above the rim of the cake pan at least by 2 inches.
Baking Method:  Bain Marie
Cake Pans:  6x3" to bake in and 10" or 12 " cake pan to bake in Bain Marie method
Ingredient:
4 oz butter - soft
2 oz plain yogurt
3 eggs separated
1 oz Cake Flour
1 oz Cornstarch
2 Tbsp lemon juice
1 Tbsp lemon zest
4 oz sugar
1 Tbsp Vanilla Paste
1/2 tsp of cream of tartar
Boil 3 Cups of water to rolling boil -- for Bain Marie

Pre-heat oven to 400'F right when starting to beat egg white.

Whip butter and plain yogurt together.
Add egg yolk one at a time and add 2 oz of sugar; Vanilla Paste.  Whip till pale in color.  Set aside, keep covered.
Sift cornstarch mixed with cake flour together and set aside.   **Preheat oven to 400'F
In a clean mixing bowl, whip egg white with 1/2 tsp of cream of tartar.
Whip till silky and medium peak is formed.
Transfer yogurt mixture into a large surface mixing bowl. 
Sift flour mixture into the yogurt mixture.  Fold well.
Add 1/4 of whipped egg whites in and lighten the batter.

Add the remaining egg whites. Fold "gently" all around till nice and smooth.
Transfer to the prepared cake pan.
Smooth the top.

If the cake pan has removable bottom, be sure to wrap the cake pan in aluminum foil.
Place the cake pan in a large 12" cake pan.
Place in the oven.
Carefully pour hot water half way , but be sure not to go over the lowest rim of the aluminum foil that is wrapped around the cake pan, if there is one.
Bake 30 min at 400'F, then drop the temperature to 380'F and bake till internal temperature rise to 180'F and tester comes out dry (about 30 min).
Turn off the oven.
Remove from Bain Marie.
Leave the cake pan in the oven for 15 min more with a piece of aluminum foil left covered on the top without really folding it down.
Remove from oven to cool.
Store in refrigerator.
The cake's texture was super moist and very light when it was warm. Unlike Japanese Cream Cheesecake, overnight in the refrigerator made it to be heavy (expected).

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