Japanese Cheesecake Failed Project

Penasaran dari dulu pingin coba bikin yang namanya Japanese Cheese Cake...Akhirnya kesampaian juga nyobanya...meskipun hasilnya gagal...tapi kalau gak mencoba, kita tidak akan bisa sukses...sedikit sharing nih hasilnya:

JCC ini emang sengaja aku tutup pake alu foil selama di oven, jadi bagian atasnya gak coklat sama sekali, modelnya malah nampak seperti brownise kukus....kesalahan utama adalah pada saat ngocok telur terlalu kaku...makanya permukaannya jadi berpori...padahal ngocok putih telur sebentar banget gak sampai 8 menit lhoooo... hasilnya seperti ini...so kalau ngocok jangan terlalu kaku...kurang dari 5 menit deh...Hasil dari resep ini kerasa banget kecutnya...enath dari cream cheese atau dari melon...tapi setelah kusimpan di kulkas 3 hari, gila lezatnya luar biasa...lebih yummy n kecutnya kok ilang yah...apalagi kalau dikasih topping whip cream....lekker abis dah...ini kue rada aneh makin hari malah makin enak...

Resepnya aku copas dari SINI, ini aku sharing juga di blog:

140 g fine granulated sugar (aku pakenya gula halus)

6 egg whites

6 egg yolks

1/4 tsp cream of tartar

50 g butter

250 g cream cheese (merk anchor)

100 ml fresh milk (aku ganti pake whip cream)

60 g cake flour (aku pakainya kunci biru

20 g corn flour/maizena

1/4 tsp salt

1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)

4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.