CUTE AND SOFT, COTTON HOKKAIDO CHIFFON CUPCAKES

The Hokkaido Chiffon Cupcake seems to be the “in-thing” now, a lot of homebakers are making it. (Other than Tau Huay of course :p).

It is supposed to be “light and cottony soft”, so naturally I wanna have a go at it too :), especially since I like the texture of chiffon cakes very much. So I scouted different blogs for recipes and came across 2 recipes by Cuisine Paradise and Nasi Lemak Lover; both are in fact the same, except the difference in quantity.

The recipe uses the egg separation method, that is, egg whites are whipped separately and then folded into the main batter. I guess the steps are

Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane

yield
Makes 8 servings

A tisane is a tea-like aromatic infusion; this one is a lovely partner to the cheesecake.
Ingredients

Cake
1 cup (generous) ground shortbread cookies (about 6 ounces)
2 8-ounce packages cream cheese, room temperature (do not use whipped or “light” products)
1/2 cup (packed) fromage blanc*

RESEP COTTON JAPANESE CHEESE CAKE, SOFT AND YUMMIE…..

Cheesecake versi Jepang memang berbeda dengan cheesecake umumnya, Japanese cheesecake dibuat dengan memanaskan cream cheese dan mentega hingga mengental baru kemudian dimasukkan tepung maizena dan kuning telur ke dalam adonan. Putih telurnya sendiri dikocok terpisah hingga kaku dan terbentuk soft peak baru kemudian ditambahkan ke dalam adonan tepung dan kuning telur. Sama seperti cheesecake versi panggang lainnya