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Thursday, October 11, 2012

Japanese cheesecake


Here's one cake that needs no guinea pigs .....

As I can eat it all by my lonesome , expanding tummy be damned ! lol

Nearly the same as the recipe from Diana's Desserts that I've been baking from time to time .....

But when I stumbled upon this recipe , with so much rave reviews , I couldn't help but bake it asap ! 

I've seen this recipe's link from this awesome Japanese blog Just one cookbook .....

This one though only uses 3 eggs instead of 6 and the height is not as impressive but it's just as delectable ! 

This cake is much more softer , its texture's more like the lighter version of a traditional cheesecake sans the richness and much easier to slice so no messy slices !  

The recipe's link is in Japanese so use the translation button in your computer - the English translation is a little bit off but still easy to understand : )

I omitted the rum , used a generous teaspoon of lime instead of lemon and added a pinch of salt .


Recipe from Cookpad

200 - 225 grams cream cheese , at room tempearature
30 grams granulated sugar
30 grams butter , at room temp 
3 eggs , separated
100 ml cream , at room temp
1 tsp lemon juice
1/2 tbsp rum
40 grams cake flour
50 grams granulated sugar for the egg whites
some apricot jam for glazing

* Preheat oven to 150°C . Lightly grease the bottom and the sides of a 7-inch springform or removable- bottom pan and lined with parchment paper , grease it as well  ( the parchment paper should be an inch higher than the pan ) .
* Combine the cream cheese , cream , sugar and butter and whisk until smooth .
* Add egg yolks , lemon juice and rum to the cream cheese mixture , whisk until well combined .
* Add the cake flour in two additions and mix until well incorporated .
* In another bowl , beat the egg whites and add sugar in 3 additions ; whip mixture until the texture looks silky and is still dripping when you scoop it ( Don't overbeat or else the surface of the cake will crack when baked ) Mine still crack , so don't worry if you overbeat your egg whites !
* Add 1/3 of the egg white mixture to the cream cheese mixture and mix well then pour that mixture back in the remaining egg white mixture and fold well thoroughly but gently .
* Pour batter in the prepared pan and drop the pan to remove the air bubbles in the batter . ( Don't mind  that small craters in my cake heh ! ) .
* Bake cheesecake in a water bath at 150°C for 30 minutes then lower to 140°C and bake for another 30 to 40 minutes or until the skewer or toothpick inserted in the middle of the cake comes out clean .
* Leave to cool in the oven with door slightly ajar , about 30 minutes to an hour .
* Brush some warm apricot glaze on top ( I mixed a generous tablespoon of apricot jam and a tsp of water and heat it , strain if prefer )


This is how I bake my cheesecakes , instead of wrapping a foil around the pan and putting it directly into the pan with water , put a roasting tin at the bottom , add the hot water after preheating the oven  , and a wire rack at the top , that way , no water can seep into the cake .

18 comments:

  1. Hi Anne, no need guinea pig? Aiyah....I thought drop by help you eat 2 slices. LOL

    Very nice cheesecake, the texture look so good. Thanks for the steam bath ideas.

    Have a nice week ahead.

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    1. Amelia , I kept forgetting to call it steam bath ! Thanks for that ! I still have some cream cheese here , will make you some later ! lol

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  2. What a perfect looking Japanese cheesecake... thanks for sharing us your recipe and tips ...I'll look for an opportunity when I'm all by myself at home and bake it...this way I can eat it all by myself too ;P

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    1. Annie , you need to make 2 or more batches of this for the whole family ! lol

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  3. I can eat this WHOLE cake by myself too... yummy... love the beautifully fine texture of your cake.

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    1. Mich , I've eaten 2 slices in less than 5 minutes ! #mcgreedy ! lol

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  4. Perfect looking cheesecake! Yum! Love the texture, so moist and soft looking! It has been ages since I last had any cheesecake! Wish I can grab a slice over!

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    1. Joyce , here ! I reserved a slice for you ! lol

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  5. Anne, I love Japanese cheesecake very much. Your cheesecake looks super delicious!!

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  6. This looks really fantastic. Wow.

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  7. Mmmm, your Japanese cheesecake looks delicious! The texture looks light and fluffy, just the way i like it! Will definitely try this recipe soon!!!!

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  8. It looks as light and soft as a feather. Absolutely irresistible!

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  9. Hmm, yum yum, i have quite long did not bake a Japanese cotton cheesecake.But today i just baked one light cheddar cheesecake which i also long time did not bake it, hehehe..

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  10. What a gorgeous cheesecake, Anne! I think I could eat it all myself, too!! LOVE your tip about the water bath...genius!

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  11. that's a perfect cheesecake! i guess you really got to make another quick cos everyone's is asking for a slice..including me now!!

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  12. I soo wanna bake this cake but don't dare! Looks really good , I'm really tempted to make. Thanks for the tips about the water bath & will definitely take note. BTW I'm happy to your new follower on Pinterest . Yeah! :)

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