Japanese Cheese Cake

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

Japanese Cheesecake – Tips & Tricks


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
1.Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan withgreaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage … although I never do, and it has never seeped! ;)4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

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

You can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. This helps to stabilise the air bubbles. I notice I get a “foam sponge” texture when I do this (as you see in the first photo). When I beat on high throughout, I tend to get larger air bubbles, resulting in texture that looks like this:
Tip #2 : Sieving the cream cheese batter
This is totally optional, but because I am anal a perfectionist, I want a lump-free, smooth as silk batter. So once I have combined my cream cheese mixture with the flour and yolks, I usually strain it using a wire mesh sieve. After that, I fold the beaten egg whites in. I repeat, sieve BEFORE you fold in the egg whites … otherwise, you can say sayonara to your cake!
(Left) Cream cheese that has been melted with butter and milk. There are still some visible small lumps even after a lot of stirring.
(Right) After adding flour and yolks, I sieved the batter to ensure a lump-free batter.Tip #3 : Baking in a water bath
God, I hate this. It’s so troublesome! Plus, there is always the risk of water seeping in, and even if it doesn’t, your cheesecake tends to get a little damp. I want my cake fluffy, not damp. So this is what I do …
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
Line the bottom and sides of your cake tin. Make sure the baking paper extends higher than the cake tin by about 1.5 inches. If you prepare the batter correctly, you will notice that it rises very well during baking. You need that extra height from the baking paper to prevent possible spillage.Tip #5 : Tenting with a foil
I recommend this 100% because the cake top browns very easily. I use a sheet of aluminium foil and loosely place it over the tin. That’s why point #4 is important … because if you do not provide ample room for the cake to rise, it will get stuck onto the foil. And when you peel it off? Urgh, not so pretty. So, tent the cake, and remove it only in the last 1 to 2 mins of baking time, just for it to brown (not burn).Tip #6 Drier is better
Personally, I like to overbake the cake slightly (say, about 10mins more), to be on the safe side. A Japanese Cheesecake should be tear-away soft and fluffy, and to get that sort of texture, you need to have a dry-ish cake. As long as you follow #4 and #5, your cake will not burn. A drier cake is airier and less likely to collapse or shrink (you won’t get those dreaded crease lines on the top). Finally, keep it in the oven, door slightly ajar for at least 30mins to an hour.Well, that’s all the tips & tricks I wanted to share. I hope you found them useful. 🙂 For those of you attempting this for the first time, may you hit the jackpot and get your flawless Japanese Cheesecake! 😉
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 !!

Perfect Cheese Cake

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 !!!

http://grandmotherskitchen.org/recipes/perfect-cheesecake.html

Ingredients

Crust

1 1/4 cup almond flour
1/4 cup packed dark brown sugar
4 Tablespoons unsalted butter, melted
1/4 teaspoon cinnamon

Filling

3 cups (24oz) cream cheese
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

Directions

Crust

  • 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.

 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.

Topping

  • When ready to serve, melt white chocolate and place spoons of white chocolate and jam alternately, draw a toothpick through to make designs.