Baking Partners Challenge: Cotton Soft Japanese Cheesecake
Ma Niche
Ma Niche
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  • 1/3 cup of APF instead of 1/4 cup and baked the cake for 1 hour 20 minutes )
  • 2 tablespoons unsalted butter
  • 4.5 oz cream cheese
  • 50 ml milk
  • 1 1/2 teaspoon lemon juice
  • 1/4 cup minus
  • 2 teaspoon all
  • 1/8 cup cornstarch
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 3 egg whites
  • 1/4 teaspoon lemon juice
  • 1/3 cup fine granulated sugar
  • sugar
  • 1 tablespoon hot water
  • 2 teaspoon cocoa powder
  • 1 teaspoon coffee
  • 4 tablespoons of the batter into the bowl containing the coffee-cocoa solution and combined the two well to form a smooth brown-coloured batter. then following this youtube video i swirled the chocolate batter on top of the cream-cheese batter to get the marble effect. the quantity of cocoa-batter i had was a little more than was required to form the marble effect. so at this point i lightly folded in some of the cocoa batter into the rest of the cheese-cake batter and did the marbling effect once more. *
  • 50 minutes then allowed the cake to cool inside the oven for
  • 30 minutes before removing it from the oven and unmounding
  • 50 minutes and so assumed that the cake was done. however looking back i think the addition of cocoa in the batter made it slightly dry and hence the surface cracked before the cake was well-baked. perhaps using melted chocochips for the marbling effect would have been a better idea. the fat in the chips would have balanced out the dryness of the cocoa and prevented the surface cracking.



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