My eyes have been wandering…to the nooks with crannies in fuelling my addiction to pinterest.
It’s a great place to discover recipes. With great food photos, one is very easily distracted, not to mention tempted!My recent discovery has been the very light cheesecake – somewhat a cross between sponge cake, a souffle as well as a pound cake. If that even makes sense.
Anyhoooo…because I usually find the traditional cheesecakes too heavy, I haven’t had the desire to make them for a while. So, I thought this would be a good alternative to try out. From double boiling to whisking egg whites, then ever so gently folding it into a batter…
There’s really something about that which brings me such satisfaction. I absolutely love whisking egg whites process when those egg whites start forming soft peaks – the main reason why this cheesecake turned out fluffy…pillowy…cottony soft! It’s not perfect, but I’m satisfied.
Why is it called “Japanese Cheesecake” though,I haven’t got a clue. I supposed that’s where this cake originated from (or not).
Honestly, I would not have the balls to try out this fluffy thingie had I not stumbled upon Jeannie’s Blog for the recipe along with the various experiments she has done with the different temperatures for that perfect cake. Thank you, Jeannie!
Japanese Cotton-Soft Cheesecake
A lighter version of Cheesecake with airy meengue folded gently into the batter resulting in pillowy, cottony soft cheesecake to die for!
Now, come follow me to #FiestaFriday as I share this fluffy baby with some friends over there.
This post is in conjunction with Stomper Dad’s Taboo Challenge by not using the words “AND” and “OF” for today.This was hard! How does one write a recipe without these 2 crucial words? Especially when I have potassium acid tartrateas an ingredient and I cannot mention it in its easiest form known to human! Join in the fun as well and add your link to take part in the challenge!