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Wednesday, November 27, 2013

Recipe: Japanese Cheesecake


Japanese Cheesecake is the boy's favourite cake but.. I REFUSED TO BAKE FOR HIM. Hahaha! Was saving it for a special day to surprise him. Heh. 


Ingredients (source):
 140 g fine granulated sugar
6 egg whites
 6 egg yolks
1/4 tsp cream of tartar
50 g butter
250 g cream cheese
100 ml fresh milk
60 g  cake flour (can also use plain flour)
20 g corn flour
1/4 tsp salt

Method:
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage.

4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

5. Leave to cool in oven with door ajar, about 30 mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.


The cake turns out to be really soft and fluffy and most importantly the boy loves it. So does his family. *fly up into the air*


I know many people have their concerns regarding Japanese Cheesecake, because it's really too easy to fail this. But thankfully Thelittleteochew shared some of her tips and tricks which I think is quite useful for first timer. :)

Love, 
Lirong. 

2 comments:

  1. Yummy, the cake looks so soft! I like the fine texture of this cake!

    ReplyDelete