So this is probably not my first post about food. But this year, as a personal resolution, I decided to organise my blog a little and start categorising my post.
The Japanese cheesecake is my favourite cheesecake, I think it’s because of my asian background, my palette has always been steer towards lighter, simple dishes. The japanese cheesecake is far lighter and possibly not as fattening as the American versions.
I took the recipe from a food blogger name Viv which I found and pinned on my Pinterest board. I divided the measurements by 2/3 from hers because I only had 200g of cream cheese. To view her blog, Green Cilantro click here.
- 200g cream cheese
- 25g unsalted butter
- 2 egg yolk
- 15g sugar
- 7g cornstarch
- 100g milk
- 2 egg white
- 36g sugar
- Use basic cake loaf tin
Cut a strip of parchment or baking paper and line the tin. Using your fingers, press the paper flat down into the tin and make a mark at the 4 edge points of the tin. Take the paper out and cut a line from the edge of the paper to
the points. Place the baking paper back in and its ok if the excess paper overlap each other. (This is to line the entire tin without any creases or folds. )
Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.
Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I didn’t have a microwave so its fine if you leave it out for a while to soften)
In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.
In another bowl, combine the egg yolks and 15g of sugar. Mix in the cornstarch.
Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
Add a small amount of the 36g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
Put the loaf pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.
When its completely cooled, keep it in the fridge overnight. Best served the next day.
Tip: If the cake top starts to golden, take a piece of aluminium and cover the top so it won burn while it continues to bake.
The cake turn out beautifully soft and silky! The taste was light and not very heavy cheese taste, it was much easier to make than I’ve imagined