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Chocolate Layered Japanese Soft Cotton Cheesecake -BP Challenge

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There are many recipes which I have bookmarked & written down thinking I will make it someday. But that someday never comes. Japanese Soft Cotton Cheesecake by Dianasdessert is one of the many recipe lying in my  book since 5 years
Thanks to our Baking Partner Challenge this month given by Swati & Reeni , this recipe had the chance to come into making.


As the name suggest the texture of this cheesecake is soft like cotton & melts in the mouth.
I had started making this cheesecake thinking to give a marbling effect but as I always say - It is not necessary that you get what you think. Interruptions, circumstances... well in all I can say I just  put the cake in the oven forgetting to swirl my coco & plain cheesecake batter.
 So the result we have is  simple layered chocolate cheesecake. But guys, this is also not too bad. End result is still delicious.
Now to the recipe.
I have halved the original recipe.First of all start with preparing your spring-form tin.
  1. Grease & line the bottom & sides of the pan with the baking paper
  2. Take a large piece of aluminium foil & cover the tin on all the side
  3. Aluminium foil has to be covered in such a way that water does not seep inside
  4. Sprinkle a bit of plain flour on the bottom
Now to preparing the Cheese cake Batter
1,2,3   In a double boiler melt cream cheese, butter & milk. Remove from heat & cool completely.
4,5,6   Fold in yolks, lemon juice & cornflour & flour
7.       Prepared batter
8.       In a separate bowl, whisk the egg whites with cream of tartar until foamy
9,10   Add in sugar in two parts & whisk till soft peaks.
11.    Fold in whipped egg whites with the the yolk mixture.
12.    Not take 1/3 part of the prepare cheescake mixture & mix 2 tbsp of cocoa powder. Keep aside.  
        Pour the remaining half part of the in the prepared springform pan. Next spread over the cocoa 
        mixture & the remaining batter.

Baking the Cheesecake
  1. Bake the Cheesecake in waterbath for 1hour @ 160 degrees or until golden brown & set.


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Serves: 6
Ingredients

I
25 gm butter
125gm cream cheese
50 ml fresh milk


II
1/2 tbsp. lemon juice
30 gm superfine flour
10 gm cornflour 
 2 pinches salt

III
70 gm sugar
3 egg whites
2 pin pinches. cream of tartar


Method:

  1. In a double boiler melt cream cheese, butter & milk.
  2. Remove from heat & cool completely. 
  3. Fold in yolks, lemon juice & cornflour & flour.Keep aside.
  4. In a separate bowl whisk the egg whites with cream of tartar until foamy
  5. Add in sugar in two parts & whisk till soft peaks.
  6. Fold in whipped egg whites with the the yolk mixture.
  7. Not take 1/3 part of the prepare cheescake mixture & mix 2 tbsp of cocoa powder. Keep aside.
  8. Pour the remaining half part of the in the prepared springform pan.
  9. Next spread over the cocoa mixture & the remaining batter
  10. Bake the Cheesecake in waterbath for 1hour @ 160 degrees or until golden brown & set.
  11. Cool the cheescake completely @ room temperature.
  12. Keep it in fridge for 2 -3 hours before serving.


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