i’ve been dreading myself to try and bake a Japanese Cheese Cake after eating some of it during the Hari Raya festival at my grandma’s house. it was so soft and melt in the mouth and not like the ordinary Western cheesecake that is so full of cheese. then, i browsed through the website and found a very interesting tip and trick of how to bake a Japanese Cheese Cake. here’s the recipe for you to try or click this website to know more:http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html
Recipe (reprinted here from my old post, and originally from Diana’s Desserts)
– 140g fine granulated sugar
– 6 egg whites
– 6 egg yolks
– 1/4 tsp cream of tartar
– 50g butter
– 250g cream cheese
– 100ml fresh milk
– 60g cake flour (can also use plain flour)
– 20g corn flour
– 1/4 tsp salt
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Now, for some extra tips. These work for me, and I hope they work for you too! 🙂
Tip #1 : Beating the egg whites
Tip #2 : Sieving the cream cheese batter
(Left) Cream cheese that has been melted with butter and milk. There are still some visible small lumps even after a lot of stirring.
Cake tin goes on the rack, in the middle.I place tart moulds whichhave been filled with water, in the four corners of my oven. Theyprovide the sauna effect but do not add dampness to the cake. Why not a tray of water, you ask? Well, with a tray, you still get condensation at the bottom of the cake tin. With individual tart moulds placed around the cake, your cake’s bottom will alwaysremain dry. <- I sound like a diaper ad!Tip #4 : Lining the cake tin
Sadly, my photos do not do justice to the cake – look at the horribly washed out colours. 😦 The cake is supposed to be a brighter shade of yellow, but then, it was a gloomy day … so everything turned out depressing. Except the eating part. Heh.
Happy tyring !!
i browsed through some website thinking of baking some cheese cake and i found this recipe which i will try it this weekend. i will put my comments once i’ve done baking. happy truong eveyone !!!
1/4 cup packed dark brown sugar
4 Tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
1 cup granulated sugar
2 Tablespoons cornstarch
2 teaspoons vanilla extract
2 Tablespoons Bailey’s Irish Cream
12 ounces white chocolate, melted
2 cups sour cream
3 large eggsTopping
1/2 cup white chocolate, melted
1/2 cup raspberry jam
- Preheat the oven to 325 degrees. Grease the bottom and sides of a 9″ spring form pan.
- Combine the almond flour, brown sugar and melted butter in a small bowl and mix until thoroughly combined.
- Press the mixture into the bottom of the spring form pan.
- Bake for 15 minutes.
- Cool to room temperature before adding filling.
- Preheat the oven to 325 degrees.
- Fill a 9 x 13 inch pan with about 1 inch of hot water and place into oven.
- Using an electric mixer, beat the cream cheese and the sugar just until incorporated. Scrape down bowl as necessary.
- Add the cornstarch. Beat on low speed until the cornstarch disappears.
- Add the vanilla and Irish Cream, Beat until combined.
- Add the sour cream. Beating until combined.
- Add the melted white chocolate then the eggs. Beat on low speed until combined.
- Pour the batter over the crust in prepared pan.
- Place the cheesecake into the “water bath” in the oven. The water should come halfway up the side of the cheesecake pan.
- Bake for 45 minutes or until the center is almost set.
- Turn off the heat and leave cheesecake in the warm oven with the door ajar for one hour.
- Remove from the oven and run a small knife around sides of cake and leave it to cool completely.
- Once, the cheesecake has cooled, cover the pan with plastic wrap and place it in the refrigerator for at least 6 hours to overnight.
- When ready to serve, melt white chocolate and place spoons of white chocolate and jam alternately, draw a toothpick through to make designs.