When we still lived in Singapore, we can buy this Japanese cheesecake at Giant Hypermarket. It was walking distance (only 10 minutes !) from where we lived so anytime we craved for cheesecake we just went down to Giant. I like the texture of this cake, so airy. Feels like if you want more than just a slice. I know it’s a pseudo effect but it is not like New York cheesecake or other type of cheese cake.
Now, since we moved to California we need to go to Asian Bakery (like cafe 85 or Tous les jours) when we crave for Japanese cheesecake.
When I saw on Youtube how to make this dessert, it seems meticulous. But actually it is not that hard, you just need to be discipline to follow the steps. I found this recipe on the internet, it worked excellent to my taste. I only made half of the recipe as I was skeptical that I can be discipline to follow the steps. After the cake was ready and I tasted it, ohhhh it was so good. I was so happy I could not believe it that I could make such a delicious cheesecake . I wished that I made with full recipe so I can have lots and lots slices. My husband and my daughter loved it. I also shared this cake to my Korean lady and she said her family liked it so much.
Let’s get cooking, don’t feel intimidated by the recipe. Follow the steps in order and you’ll get the reward by having yummy cheesecake.
Ingredients (from original recipe, I only used half of the recipe) :
- 6 large eggs (separate them )
- 260 gr cream cheese
- 57 gr unsalted butter
- 96 ml whole milk
- 88 gr cake flour
- 28 gr corn starch
- 1/4 tsp salt
- 23 ml lemon juice (from fresh squeezed lemon)
- 1/4 tsp cream of tartar
- 165 gr granulated sugar
Directions:
- Separate the eggs, into two bowls
- Spray with non stick cooking spray an 8-inch x 3-inch round cake pan , I was using 6 1/2-inch x 3-inch round cake pan . Preheat oven to 325 Fahrenheit (163 Celsius)
- Melt together cream cheese, butter and milk in double boiler pot. Whisk it until everything is melted. Turn off the heat, beat the mixture using mixer to smooth out any lumps. Mix it until completely smooth.
- Meanwhile, sift the cake flour, cornstarch and salt.
- Add the sifted dry ingredients, 55 gr sugar, egg yolks and lemon juice to cheese mixture, beat them with mixer until smooth and free of lumps. Set aside
- In preparation of whipping the egg whites, wash and clean the mixer. Make sure the bowl and the mixer is clean from any fat.
- Whip the egg whites with mixer on medium speed. When the meringue starts to take shape, add the cream of tartar. Gradually add 110 gr sugar. Whip until meringue turns glossy and increased in volume and holds medium peaks.
- Take a dollop of meringue into the cheese mixture and stir it slowly(clockwise), add the third of meringue to the cheese mixture. Slowly stir another third of meringue. Scrape the bottom of the bowl and add the last meringue until it’s completely blended. The mixture should be light and airy as the result.
- Pour the cheesecake mixture into the cake pan, place the cake pan in the the larger dish and put the cooling rack between the cake pan and the larger dish, pour hot water gently to the dish until the half of the cake pan. This method is called bain-marie. Make sure it does not splash the cake mixture.
- Bake in the preheated oven for 60 minutes at 325 Fahrenheit (163 Celsius), decrease the temperature to 320 Fahrenheit (160 Celsius) bake for another 10 minutes. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 – 45 minutes.
- Transfer the cake into the plate and dust with powdered sugar.
My Experimental Playground 