Monday, January 5, 2009

Japanese Cheesecake

This is a new recipe that I've found and tried over the weekend.

85g cream cheese
60ml milk
2 egg yolk
2 egg white
50g white sugar (divided half-half)
1g cream of tartar
25g all-purpose flour
10g cornstarch

1. Preheat the oven to 175 degrees C. Line the bottom of a cake pan with baking paper.
2. Warm the cream cheese and milk in a small saucepan over medium-low heat. Stirring until cream cheese is melted. remove from heat and set aside.
3. Using an electric mixer, beat egg york and half of the sugar until light and fluffy.
4. Fold the cream cheese mixture into the egg yolks.
5. Sift in flour and cornstarch and stir until blended.
6. In a separate bowl, using clean dry beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually add the remaining sugar and continue whipping to stiff peak.
Fold egg whites into cream cheese mixture. Pour into prepared cake pan.
7. Place cake pan in a water bath and put into the oven.
8. bake for 20 minutes at 175 degrees C. Lower the temperature to 150 degrees C and continue to bake for another 15 minutes.
9. Let the cake cool before removing from pan.
10.Run a knife along the outer edge of the cake pan and invert onto a plate to remove the cake. Peel off the baking paper and invert onto serving plate so that cake is upright again.

Thoughts after baking:
1. This cake is a bit too sweet, I would suggest reducing the sugar to 15g + 15g, instead of 25g + 25g.
2. I would also recommend using self-raising flour instead of all-purpose flour.
3. This is a really light cheesecake with very little cream cheese in it, the texture is more like a sponge cake with cheese flavour. For a heavier cheesecake, consider doubling the amount of cream cheese.

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