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Thursday, November 24, 2011

Japanese Cheesecake

I spotted this recipe a long time ago from Diana's Desserts and it's been on my recipe stash for quiet sometime . As I've been planning to bake a cake for Mama's birthday ( the grandmother of the 3 awesome - ok ok not that awesome really hahaha - Chigels ) last September that I spied this recipe ( the spin off of Diana's ) at the gorgeous blog of Sonia of Nasi Lemak Lover and also followed her recommended link at The Little Teochew . The 1st time I made it , I was quiet surprise how tall the cake was and how it tasted divine :D  . I have so many photos in my file that I've forgotten to blog it tsk tsk . So this morning I baked it again ( I've been dreaming about it eversince ) when I saw my leftover cream cheese getting a little bit moldy :P :D . But compare to the first one , this one's not that tall , about 2/3 I guess partly because the way I whisked the egg whites - instead of adding the sugar gradually I dumped it all in one go ugh ! so that my whites didn't rise to it's full glory hee hee Another disappointment was that it has a lot of small craters at the top and the insides but suffice it to say that it still taste as divine as the first one . A must keep recipe and once you made and tasted it you'll make this again and again ^-^

140 grams caster sugar
6 eggs , at room temperature , separated
1/4 tsp cream of tartar
50 grams butter
250 grams cream cheese
100 ml fresh milk
60 grams cake flour
20 grams cornstarch
1/4 tsp salt

* Preheat oven to 160°C .  Grease the 8-inch springform/loose bottom pan and line with parchment paper at the bottom and at the side , make sure to extend about 1.5 inches of the parchment paper at the side so that it's higher than the pan .
* Melt the cream cheese , butter and milk over a pan of barely simmering water . Cool the mixture .
* Fold in the flour , cornstarch , salt and yolks to the cream cheese mixture and strain to remove any lumps . Set aside .
* Whisk egg whites with cream of tartar until foamy then add in sugar gradually until soft peaks form .
* Add in the strained cream cheese mixture to the whisked egg whites , fold in gently until well combined .
* Pour into the prepared pan and bake in a water bath for an hour and 10 minutes or until set .
* Leave to cool in the oven with door partially ajar about 30 mintues to an hour .

--- Tenting the top of the cake prevents over browning .







Just don't mind those small craters heh !




The first time

5 comments:

  1. Anne, Your cheesecake looks tall to me and also soft and fluffy...yummy! Do you know that cheesecakes are one of my most favourite desserts?
    Happy Birthday to your Mama :)

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  2. I simply love the light and fluffy texture of a Japanese Cheesecake and good to know that this recipe is great and well-tested.

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  3. Anne, your cheese cake is walking tall so don't worry about the some small flaws! The taste is more important:D Your mum must be very happy that you baked her this cake. Cheese cake is my favorite cake, I wish I had a daughter who will bake me a cheesecake for my birthday. Want to be my god daughter? hehehe Hugs.

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  4. You tempt me to bake this cake again.Yes, this is a real keeper! Thanks for the mentioned.

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  5. We have two things in common , our name or nearly ;D and this cake ! Thanks , Ann ;)

    @Zoe , I couldn't eat er get enough of this :D If there's a star rating of this recipe , it will get 5 stars !

    @Quay Po , you're right , taste is always my salvation hahhaha I'll bake sometime and will send it to you online :D & I'll be honored to be your goddaughter ;)

    @Sonia , you're always an inspiration with all your AWESOME baking/cooking posts !!!

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