Japanese Light Cheesecake
Japanese Light Cheesecake
Ingredients:
250g Philadephia cream cheese
50g butter
100ml fresh milk
60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar
Method:
1. Melt cream cheese, butter and milk in a double boiler.
2. Cool the mixture.
3. Fold in the flours, egg yolks, lemon juice and mix well.
4. Whisk egg white with cream of tartar until foamy.
5. Add in the sugar and whisk until soft peaks form.
6. Pour into a 8" round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).
7. Bake cheese cake in a water bath for 1 hrs 10 mins or until set or golden brown at 160C.
Ingredients:
250g Philadephia cream cheese
50g butter
100ml fresh milk
60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar
Method:
1. Melt cream cheese, butter and milk in a double boiler.
2. Cool the mixture.
3. Fold in the flours, egg yolks, lemon juice and mix well.
4. Whisk egg white with cream of tartar until foamy.
5. Add in the sugar and whisk until soft peaks form.
6. Pour into a 8" round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).
7. Bake cheese cake in a water bath for 1 hrs 10 mins or until set or golden brown at 160C.
posted by Jasmine Riko at 6/10/2005 01:47:00 PM
4 Comments:
Dear Jasmine,
I tried your recipe 3 times but only the first time turned out really well. The only difference I could tell is that I forgot to mix the egg white and the cream cheese mixture well the first time round but it was very fluffy and nice and I use Philadelphia brand instead of Anchor brand of cream cheese the second and third time.
Would you be able to tell me what do you do to the cake after it is baked? Invert after 10 minutes or immediately?
Thanks for sharing all your recipes.
Hwee Yee
Hi HY,
Sorry for the late reply. Hopes it wasn’t too late to reply u.
Usually the cream cheese and the egg white had to mix well incorporated but not over-mix them.
Ermm.. I don’t invert the cheesecake unless it chiffon type of cake. If you’re referring at removing from the cake tin, I usually remove the cheesecake from the tin after 5 – 10 minutes after t baked due to impatient.
But most cheesecakes are advice to wait till it cools before remove it from the tin.
Hi Jas:
I have just found your website lately.I really want to try out those wonderful recipes you posted,I will go with this Japanese cheesecake first. But I have one question to the recipe which is about the flour to be used. Is the superfine flour just simply all-purpose flour or self-rising flour?
Hi Jas, i tried similar recipe before but the cake sinked after i took out from oven, u have any idea why?>
and what is water bath? is there an easier way to do this water bath thing, and how much differece in terms of taste w/o water bath...?
thanks in advance, really like to try out your recipe here some day.
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