Japanese Cotton Soft Cheese Cake

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Japanese Cotton Soft Cheese Cake

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Ingredients

1 portion(s)

Japanese Cotton Soft Cheese Cake

250 g cream cheese, room temperature and cut into pieces
75 g unsalted butter, room temperature and cut into pieces
125 g Milk
6 egg yolks
25 g cornflour
35 g cake flour
6 egg whites, cold
120 g caster sugar
10 g lemon juice

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6

1h 45min

Preparation 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Japanese

Recipe's preparation

Preheat oven to 130°C. Grease and line the base and sides of 2 round cake tins (6 inches) with baking paper.

Insert butterfly whisk. Place egg whites and lemon juice into mixing bowl, then whip 4 min/speed 3, without measuring cup. At the same time, add caster sugar through the lid hole. Whip until soft peaks form. Pour mixture into a large bowl.

Without cleaning mixing bowl, place cream cheese and unsalted butter into mixing bowl, then mix 4 min/60°C/speed 2.

Add milk and egg yolks, then mix 30 sec/speed 3.

Add cornflour and cake flour, then mix 20 sec/speed 3. Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 3.

Lightly fold 1/3 of egg white mixture into egg yolk mixture, mix with spatula until well combined. Pour the mixture into the remaining egg white mixture, and fold in gently until mixture is combined and smooth. Not to overmix.

Pour the mixture into prepared cake tins. Place tin into an ovenproof baking dish. Add approx. 2cm of warm water (about half of cake tin height) to baking dish to create a water bath. Place in oven and bake for 1 hour. Then turn oven to 150°C and bake for further 15 mins. Remove cake tin from water bath and set aside to cool down. Then remove from cake tin. It tastes even better after fridged.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.