Japanese cheesecake with simple cherry sauce
If you have to choose between this cotton-soft cheesecake and the traditional one .....
I'm not one of those people who play favorites when it comes to cheesecakes lol
How about you ?
Both has its own delightful flavor that I can't make up my mind when it comes to these two .....
This is a lightened up version but just as delectable as its rich and creamy cousin .
The texture is more like a soufflé , soft and smooth ....
And this is much more easier to make ...
Don't mind the wrinkled top , I've forgotten to take photos when it was still fresh from the oven , 'twas as smooth as a baby's bottom then ^___^ ''
This is the same recipe as last time and had been planning to sub half of the cream with milk . But since I've baked this cheesecake early in the morning and my eyes was still half-closed .....
225 grams cream cheese , softened
30 grams granulated sugar
30 grams butter
3 eggs , separated , at room temperature
100 ml cream
1 tsp lemon juice
1/2 tablespoon rum
40 grams cake flour
50 grams sugar for the egg whites
some apricot jam for glazing
* In a medium bowl , combine the cream cheese , sugar , butter and cream . Put bowl over a pan of barely simmering water , whisk the mixture until smooth , let cool .
* Preheat oven to 150°C . Lightly butter a 7-inch loose-bottom pan , line the bottom and sides with parchment paper , lightly butter the paper as well .
* Beat yolks , add to the cream cheese mixture ; add in lemon juice and rum , mix until well combined . Sift in the cake flour in two additions , mix well until smooth .
* In a large bowl , beat egg whites and add sugar in 3 additions . Beat until soft peaks form . Add about 1/3 of the egg white mixture to the cream cheese mixture , mix well then pour the mixture back into the bowl with the remaining egg whites . Fold the mixture well .
* Pour batter into the prepared pan and tap pan on counter to remove air bubbles .
* Bake 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 skewer inserted in the middle of the cake comes out clean . If the cake begins to brown on top , cover loosely with foil . Let rest in the oven with the oven door slightly open , about 30 minutes . Let cake cool completely before removing from the pan . Glaze with apricot jam , if prefer .
For the cherry sauce :
* In a small saucepan , combine 150 grams frozen cherries , 2 teaspoons brown sugar and 2 teaspoons water ; simmer over medium-high heat ,stirring from time to time until cherries are soft . Add 1 tablespoon of cherry jam , stir until dissolved , squeeze in some lemon juice , cook until mixture slightly thickened . Transfer to a small bowl , let cool and put in the fridge to chill . Makes about 1/2 cup .
This post is linked to the blog hop event Bake Along hosted by Zoe of Bake for Happy Kids , Joyce of Kitchen Flavours and Lena of Frozen Wings