This Japanese cheesecake is soft and light, not overly sweet. Great to serve as a dessert after a hearty meal.
-1.JPG)
after baking for 1 hr. 15 mins. in 'water bath'...... leaving oven door ajar for about 30 mins.
before taking out to cool
Recipe for Japanese Cheesecake ~ 日本芝士蛋糕
Ingredients :
A) 250 gm Cream cheese
180 ml Low fat Milk
B) 9 Tbsp Plain Flour
4.1/2 Tbsp Cornflour
C) 6 Egg Yolks
120 gm Caster Sugar
D) 6 Egg Whites
1 Tsp Cream of Tartar
120 gm Caster Sugar
Method:
- Line the base of a 10 inch sq. cake tin with parchment paper, set aside.
- Cook cream cheese with milk on low heat, stirring all the time, till the cream cheese has melted. Set aside.
- Sift the flour, cornflour, mix well. Set aside.
- Beat egg yolks with sugar till light, creamy and thick.
- Slowly add in the cheese mixture, beat well.
- Fold in the flour mixture, mix well. Scoop from the bottom of the mixing bowl, scrape the sides, to ensure thorough mixing.
- Beat egg whites till bubbles form, sprinkle in the cream of tartar, beat till white, add in the sugar and beat till stiff peaks form.
- Fold in 1/2 egg whites into cheese mixture, mix thoroughly.
- Fold in the balance of egg whites, scoop from the bottom of the mixing bowl, scrape the sides, mix well.
- Pour the batter into the lined 10 inch square cake tin. Bake in 'water bath' by placing the tin onto a bigger roasting pan. Pour boiling water onto the pan, water level should be half-way of the cake tin.
- Bake in preheated oven at 150 degC for about 1 hr. 15mins. to 1 hr. 25 mins., or till set or golden brown. Test with skewer till it comes out clean.
- Leave the oven door ajar for about 30 mins. before taking out the cake.
- Let the cake cool in the tin and remove it when cooled and refrigerate, OR let it refrigerate with the tin intact, and cover with a piece of foil.
- To slice the cake, dip the knife in icy cold water before cutting.
I've eaten but always wonder how they make it. It's light and fluffy. I'm making this one soon. Just don't know when though.
ReplyDeleteoh boy! sounds and looks wonderful
ReplyDeleteIt looks soooo fluffy!
ReplyDeleteWhat a lovely bake! This has been my all time favourite and my kids love it too.
ReplyDeleteDivina
ReplyDeleteYa, it's light, resembles chiffon cake,not heavy so you can afford to eat more!
Pegasuslegend
Why not give it a try then? I'm sure you'll love it.
Miriam
Yup, melts in the mouth. Try it out and see for yourself.
My Little Space
ReplyDeleteThanks for the compliment and thanks for dropping by.
That looks D-E-L-I-C-I-O-U-S!
ReplyDeleteLooks so light and delicious, excellent recipe!
ReplyDeleteSonia
ReplyDeleteThanks. Give it a try.
5 Star Foodie
Yes, it's light and not too filling. Thanks for dropping by.
Nice cake...well done ! looks soft and fluffy...I can imagine the wonderful aroma coming from the oven while baking :p
ReplyDeleteHi Elin
ReplyDeleteThanks. Hubby's colleagues requesting for sample ...
Your Jap/Cheesecake looks delicious.
ReplyDeleteWill try and make one myself when I
have the time. Thanks for the recipe.
Can I have a recipe for Ceramel Custard
if you have one. Thanks.
Hi Michele
ReplyDeleteHow nice of you to drop by. I don't think I have a recipe for creme caramel, but I'll try to get one for you.
Hi! This is Tina Sonia's niece from Australia.
ReplyDeleteThis is so yummy, i made it last nice. Didn't have the 8inch or 10 inch pan so resorted to 2 round tins and baked two :D. One was gone within the hour while its still hot, the other i put into the fridge to see what the difference is.
A few things i was unsure off,
1) how long do i have to beat the egg yolk, I wasn't sure when to turn off the beater... and when you add the cream cheese to the egg yolk, how much longer do you have to beat it?
2) When you combine everything, how much folding do you need to do - is it until everything is mixed together or just slightly integrated. Usually over mixing makes the cake stiff, i wasn't sure how much folding i had to do.
My thoughts are:
1) It was a bit floury. Next time, i probably put 7 tablespoon flour rather than 9
2) It was a bit sweet for me. The recipe had 240g sugar altogether (120 for egg white and 120 for egg yolk), i put around 170g (altogether) and felt it was a bit sweet still. I think 120g the lot would be perfect
3) I had to turn my oven up a bit. Rather than 150degrees, I had to turn around 170 towards the end as it wasn't browning quickly enough.
4) The final product had some small cracks on the surface, your pictures look perfect! How could i eliminate the cracks in the future?
Thanks for the wonderful recipe, tastes very similar to the taiwan cake shop we have here in Australia. Was a great hit.
Just to assure all that Cheah's Jap Cheesecake is simply fantastic - light, melts in the mouth and sweetness just perfect!
ReplyDeleteThanks, dear friend for this wonderful treat, 'hand delivered' to us in KL by your sis. Love it so much...get the hint...haha!!
Thanks Jacqueline, I got the hint loud and clear. Ha, ha!
ReplyDeleteHi Tina
ReplyDeleteSo sorry for the mix up.
1. I don't check on the time when creaming the eggs and sugar. Normally, it's till light, creamy and thick, so if you were to lift up the beater, the drippings from the beater will form a ribbon pattern, that's the time I'll stop.
2. Ok, when I add in the creamcheese, I just beat till it's fully incorporated.
3. I turn the mixer to low speed when I add in the flour, then by hand, scraping the sides of the mixing bowl and also scooping from the bottom, to ensure thorough mixing.
4. I don't think it's advisable to reduce the flour, if your cake tin can't hold the whole recipe, then you can opt to reduce it, say to half the recipe, i.e. 3 egg yolks and 3 egg whites, and adjust all the other ingredients accordingly. Or even make a 4 egg recipe. Both of these will fit in well with an 8 inch pan. In any case, whenever you reduce a recipe, all the ingredients must be reduced proportionately.
5. I chose a 10 inch pan because I think the 8 inch is too small to accommodate the volume, it may result in shrinkage in the centre, but a bigger pan is a safer bet, the cake may not be thick, but it won't shrink/crease in the middle. My cake is only 1.1/2 inches high.
6. I've never tried reducing sugar to such an extent. But if you find that even with 170 gm is stil sweet, I suppose you can experiment with 120 gm.
7. With regards to oven temp., you can increase to 180 deg.C, but reduce the time to say 1 hr. and then you'll need to monitor. If the base is still shaky when you test it, then you can continue baking and cover the cake with a piece of foil to prevent it from further browning or cracking.
8. Also, remember to open the oven door and leave the cake inside for about 30 mins. or more, as the difference in temperature may cause the cake to crack.
I hope I've answered all your queries and do try it out again, practice makes perfect. I'm no expert in baking/cooking, still learning and experimenting, it's my hobby.
Thanks for the feedback. The cake top was already cracked when I opened the oven door. Do i need to smear the top so it is flat with a spatula before i put it in the oven (because that is what i did -could have cause the cracks)
ReplyDeleteHi Tina
ReplyDeleteI didn't flatten the top of the cake before putting in the oven, maybe that could have caused the crack.
Hi
ReplyDeleteI made it again. This time i didn't smear the top and it turned out really ugly in appearance on the top. The crack was still these so smearing i don't think causes the problem. My cake doesn't brown as nicely as yours - mine has light brown patches here and there - the browning isn't even.
I also reduced the flour by 1.5 tablespoons but i found that the cake wasn't as moist as the first time (i don't understand, i thought it would turn out more moist). Maybe i didn't beat the egg yolk enough.... it was ribbon consistency before i added the cream cheese, after the cream cheese, it was more liquid....
i found out i ran out of white sugar by 50g so i substituted brown sugar - not sure whether this has any impact on the result.
I ended up using a 12 inch pan also, turns out to be good size. Cake was around 1 inch in depth.
Nevertheless, still very yummy :D
Tina
ReplyDeleteWere all your ingredients, eggs, creamcheese, etc all at room temperature? Did you use a waterbath? If it's a yes to those 2 questions, then I can't find an answer to the cracks in your cake. The inconsistent browning this time could be due to your adding the brown sugar.
The cream cheese was still cold, but i didn't think it would matter as it had to be cooked with the milk before it was added.
ReplyDeleteThis just gives me an excuse to make it again :D
Hi Tina
ReplyDeleteGood excuse to try again, this time, try the whole recipe, no reduction, perhaps on sugar only. And all ingredients at room temperature.
I normally store my flours in the fridge, so I take it overnight, eggs also.
May I ask. Is there an alternative to using cream tartar or could i just eliminate it totally. thank you! and your cake looks so tempting so does many of your other recipes.
ReplyDeleteHi
ReplyDeleteLing
I don't think you can eliminate the cream of tartar. Cream of tartar is added to egg whites when beating them to supply acidity which helps the whites to rise. Thanks for your kind compliments!
Hi,
ReplyDeletedo you use a heapful of tbsp for the flour etc, or flat?
Anonymous
ReplyDeleteAll spoon measurements are flat. That goes for all recipes in my blog. That's a good point, and I'll be specific in my future recipes. Thanks.
Hi, may I know the texture of the cake is suppose to be moist or as dry as chiffon? Mine cake texture was moist
ReplyDeleteIt's moist and cottony.
Delete