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
Cheesecake is my weakness! Mine sharing a slice with me :DReplyDelete
Your cheesecake looks so fluffy and soft! Actually the wrinkled top looks kinda nice, with lovely shades of golden brown in the center and lighter shade at the sides! Lovely! And serving it with cherry sauce looks so good!
Thank you for baking along with us, hope you have a delicious wonderful weekend!
good evening anne, any difference in texture compared to the previous one you made with milk? It looks great here especially with the cherry sauce, very inviting photos !ReplyDelete
Lena , I haven't made this recipe with milk yet , methinks the texture would be like sponge cake though more softer or if you've tried Diana's Desserts recipe it would be like that :DDelete
Hi Anne, what a perfect looking cheesecake. I am like you, dont really have a preference when it comes to cheesecakes, would happily eat them all! :DReplyDelete
wow! Very nice! I find it hard go get a smooth top without cracks...still need to get to know my oven!ReplyDelete
look absolutely beautiful Anne!ReplyDelete
Oh Anne, this looks incredible! I'm used to the heavy dense cheesecake which I love - but this looks SO delicious - going to have to make it!!ReplyDelete
I wish to take the cheesecake from the 1st picture, and eat it straight away..with the cherry sauce, it sound really good! This is perfect bake!ReplyDelete
Hope you are having a great weekend, Anne :) Light or heavy, love them both ways, the only difference for me is heavy comes with a heavier guilt :)) Yours look so beautifully baked!ReplyDelete
Sino ang imo guests sa imo tea party? ngayo ko bi!ReplyDelete
Oh, I love the beautiful texture of this Japanese cheesecake...it's so perfect paired with a cherry sauce. I hope you saved me a slice, Anne!ReplyDelete
Anne, light cheesecake with cherry compote - totally fancy and what a treat :) makes a beautiful photo too. Great job - i definitely have to try this one day.ReplyDelete
Looks stunning! I prefer soft light cheesecake to heavy NY cheesecake. Yum!ReplyDelete
Of course I will choose the soft chiffon one. So what makes the texture so soft? Is it cream cheese? With cherry sauce it looks so good.ReplyDelete
Ooh, yum! I don't know which one I would pick as my favorite, I have never tried such a soft and fluffy cheesecake before. This looks like a delicious version, I should try it sometime!ReplyDelete
I laughed reading your description of your cake having a wrinkled top but a smooth baby bottom.
Jokes aside, I think your cheesecake looks really good. Nothing is prettier than your perfect slice of cake topped with a perfect cherry :D - Having said that, there is always some exceptions such as sunsets or sunrises or a Chanel bag - LOL!
Your soft cheesecake turned out perfect! Love it with the cheery sauce, Anne.ReplyDelete
Yummy cheesecake & looks like prefection to me ! I love all cheesecake but this is more guilt -free kinda cheesecake that I can eat half the cake without rushing to the gym ! LOLReplyDelete
Hi Anne! I'm back!ReplyDelete
My vote goes to the Jap-style soft cheesecake as I always find the traditional version too rich for my liking. Yours looks just perfect like a baby's bottom!
Wow, awesome clicks! The texture of the cheesecake is sooooooo soft and nice and I'm amused at your phrase 'smooth baby bottom':)ReplyDelete
Hi Anne, love your Japanese cheesecake, look so cottony soft. And great pairing with cherry sauce, save 1 slice fro me. :))ReplyDelete
Have a lovely week ahead.
Now this I want. Very much. Now. Oh Anne it is 10.30 at night in the UK and where would I go to find Japanese cheesecake? :-(ReplyDelete
This is such a lovely cherry sauce Japanese cheesecake.
It is simply delish!!