Sunday 9 September 2012

Japanese cheesecake

My cousin had seen my cupcake bouquet photo and sent me a recipe for Japanese cheesecake. It has been awhile since I’ve eaten Japanese cheesecake – I think it was my mother’s – and I thought I should experiment with a lighter cheesecake for once. I really like the souffle like texture but have always found it to not be quite cheesy enough and a bit too eggy compared to regular cheesecake.

So, I combined several recipes and here is the result and (approximate) recipe I used.

Small word of advice: the texture changes a bit after being in the fridge overnight and actually becomes more cheesecakey rather than souffle like! I think I'd recommend making this the day before you actually want to eat it. 



The cake

  • A packet of cream cheese (around 300g)

  • 3 eggs

  • 40g butter

  • 15g Cornflour

  • 150ml milk

  • 70g sugar


 

The frosting

  • Small tub of cream

  • Raspberries

  • Blueberries

  • Icing sugar


Part 1 - prep

  1. Take out the cream cheese and butter to soften.

  2. Find a small cake tin (mine was 8 inch) - there is no raising agent in this mix so what you see is what you get in terms of volume.

  3. Separate the eggs. Yolks: put into a double boiler (or pyrex / stainless steel bowl etc. that can go on top of a saucepan of boiling water without actually touching the water). Whites: put into a mixer bowl for use with a electric mixer / stand mixer.


Part 2 - mix

  1. Cream cheese & butter mix: In a large bowl, mix together the butter and the packet of cream cheese. This can be done by hand using a whisk, as long as the cream cheese and butter is soft.

  2. Egg yolk mix: Add 20g sugar to the egg yolks and whisk together. Sift in the cornflour and keep mixing. Turn on the heat to medium and add the milk. Keep whisking until it thickens (warning: this might take a couple of minutes but it will suddenly thicken very quickly - keep an eye on it at all times!) 

  3. Cool slightly and add the egg yolk mix to the cream cheese mix.

  4. Meringue: Beat the egg whites until they form soft peaks. Add in 40g sugar gradually as you mix.

  5. Fold the meringue into the cream cheese / egg yolk mix.




Part 3 - pour and bake


  1. Turn on the oven to 150 degrees C

  2. Line the cake tin and put this into a water bath

  3. Fold in the meringue mix with the cream cheese / egg yolk mix and pour into the cake tin

  4. Bake for around an hour and turn off the heat. Cool in the oven for an hour, or more if you can afford to (note that the cake will shrink when cooling)


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