Thursday 11 June 2020

Japanese Cheesecake

My husband especially loves cheesecake. But not the dense baked cheesecakes or the non-baked chilled cheesecakes. His favourite is those soft cottony Japanese cheesecakes.

Trying out this recipe shared by my friend. I was apprehensive as I've been told how careful you must be when it comes to baking cheesecake so as to achieve a successful bake without any cracks on the cake surface.

I'm glad the cake turned out well. Patience pays off for baking cheesecakes. My hubby enjoyed every mouthful of this cheesecake...and that makes me a happy woman!

Japanese Cheesecake
makes a 8" round cake

250g cream cheese
50g unsalted butter
100 milk
60g cake flour 
20g cornflour
1/4 tsp salt
70g sugar

6 egg yolks
1/2 tsp vanilla extract

6 egg whites
1/4 cream of tartar
70g sugar

1. Line the bottom and sides of a 8" round pan. Make sure you have about 2 inches of the baking paper above the sides of the pan. (Wrap the outside of the pan with aluminum foil if using a spring form pan)

2. Place a tray of water in the oven and preheat oven to 200ºC.

3. Place cream cheese, butter and milk in a mixing bowl and heat over a double boiler. Keep stirring until the cheese and butter melts and mixture is smooth. Add in sugar and continue stirring until sugar melts. Remove from the double boiler.

4. Stir in the vanilla extract.

5. Sieve the salt, cake flour and corn flour into the cheese mixture and mix till incorporated.

6. Add in the egg yolks, one at a time into the mixture and mix well. Set aside.

7. To make the meringue, in a clean and grease free bowl, beat the egg whites till foamy. Add the cream of tartar and continue to beat. Then add in sugar in a steady stream to the egg white and continue to beat until soft peaks form.

8. Add 1/3 of the meringue into the cheese-yolk batter and mix with a whisk.

9. Add another 1/3 of the meringue into the batter and mix with a whisk.

10. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended.

11. Pour the batter into the prepared cake pan.

12. Bake in water bath in preheated oven at 200ºC for 20 minutes. Then lower temperature to 160C and bake for another 40 minutes. Turn off the heat and leave the cake in the oven for 30 minutes before leaving the oven door ajar for 10 minutes. (my oven does not have fan forced function so you may need to adjust according to your own oven)

13. Remove cake from oven and unmould immediately. (I forgot to unmould immediately and was punished with ugly sides.)

14. Set aside to cool completely.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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