Sunday, February 10, 2013

Japanese Cheesecake

Ever since I saw Japanese cheesecake in the bakery section at the Chinese store, I was fascinated by the texture. I wondered how it would taste like, as from the look, it did not resemble a traditional cheesecake at all but more of a sponge cake. I finally found a recipe and tried it out. The result was light, airy and fluffy cake. Not overly sweet , best served with fruits .


250 grms cream cheese
6 eggs separated
1/2 cup cream or full cream milk
3 tbs butter
1/2 cup flour
2 tbs corn flour
3/4 cup sugar
1/4 tsp  tartar powder
2 tsp vanilla extract

  • Melt butter with milk in a double boiler
  • Add cream cheese (left at room temperature )
  • Mix everything well and there should be no lumps
  • Allow to cool
  • Add egg yolks one at a time
  • Slowly add flour and corn flour and mix well
  • Add vanilla extract
  • Mixture should now be smooth . Set aside
  • Whisk egg whites on high speed
  • Add tartar powder and keep beating the eggs
  • Add sugar slowly
  • Egg whites would have doubled in volume and very thick at this stage
  • Gently fold into the cream cheese egg yolk mixture
  • Pour into mold that was lined with parchment paper
  • Bake au Bain Marie at 300F for 1 1/2 hours
Allow to cool and serve with fruits

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