Wednesday, April 8, 2009

Japanese Cheesecake

I have only tried such cheesecake twice and it was couple of years back, did this cake with the intention to finish the balance cream cheese, recipe from leisure cat , I did the recipe for 8" cake tin.




Ingredients:
200g cream cheese
128g milk
43g butter
26g cake flour
14g corn flour
4 egg yolk
1/4 tsp lemon juice
4 egg white
86g fine/castor sugar
1/4 tsp cream of tartar
Method:
1) Line bottom of 8" spring form cake tin with baking paper. Cut cream cheese into small pieces, place in a bowl and soak with milk for 30 minutes. Melt butter over double boil.
2) Place the cheese mixture over a pot of hot water and stir till there are no small particles of cheese, add in melted butter, stir till well combined, shut off fire and set aside to cool slightly.
3) Sieve in cake flour and corn flour, add in egg yolk, stir, lastly add in lemon juice and stir till combined. The batter should be very smooth, sieve the batter if there are some small particles.
4) Use mixer to beat egg white till foam, add in cream or tartar and beat till combined, add in sugar over 3 interval and beat egg white till soft peak.
5) Mix 1/3 portion of egg white onto cheese batter, then pour the cheese batter back to the remaining egg white, mix lightly till well combined.
6) Pour into 8" spring form cake tin or removeable base tin.
7) Preheat oven to 170deg C. Steam bake the cake for 15-20min till the top of the cake is of light brown color, then turn oven down to 150deg C, and bake for 40min. At the last 10-15min, check the color of the cake, if its brown enough, cover the top with aluminum foil to avoid the top becoming too brown or too dark color.
8) Turn off the oven and open the oven door a little, let the cake cool down in the oven for about 1 hour. Remove the cake from cake tin carefully. Chill the cake for about 2 hours, then serve.

6 comments:

  1. hello ur chesse cake looks real nice. care to share the recipe as the site is in chinese and no one to translate. thank you

    ReplyDelete
  2. Hi muffin lover,

    I have just translated the recipe with a little change of my way of doing the cake, hope it helps.

    Jennifer

    ReplyDelete
  3. I tried ur recipe, the cheese cake is very nice!thank you!!

    ReplyDelete
  4. Hi i tried this cake today but failed terribly...

    1. i use pastry flour cos cant find cake flour

    2. i use spreadable cheese cos cant find cream cheese

    3. i think the water level in the bigger pan is not enuf cos dry up when the baking is done.

    4. The cake was rising okay when baking but it flat out when i open the oven door ajar to cool...i also poke a fork to check the cake before tat.. wonder wat went wrong?

    Plse help to correct my mistakes... thanks!

    ReplyDelete
  5. Hi i tried this cake today but failed terribly...

    1. i use pastry flour cos cant find cake flour

    2. i use spreadable cheese cos cant find cream cheese

    3. i think the water level in the bigger pan is not enuf cos dry up when the baking is done.

    4. The cake was rising okay when baking but it flat out when i open the oven door ajar to cool...i also poke a fork to check the cake before tat.. wonder wat went wrong?

    Plse help to correct my mistakes... thanks!

    ReplyDelete
  6. Hi catherine,

    It's fine to use pastry flour as I've read another recipe that uses pastry flour so flour is not a problem.
    Usually I will add at least 1 cm height on the outer pan to do steam bake.
    Did you beat the egg white till soft beak?
    My cake did shrink a little after taking out of the oven.
    I not so good in trouble shooting so can't help much..sorry about that.

    Jennifer

    ReplyDelete