Can anyone please give me the recipe for Japanese cheesecake?!
Can anyone please give me the recipe for Japanese cheesecake?
I had gone to singapore for a holiday when i tasted this cake... It looked just like an ordinary sponge cake... but its taste was simply delicious
Answers:
<<<<<< Japanese Cream Cheesecake >>>>>> 18 cm cake tin
250g cream cheese
120 cc fresh cream
3 egg yolks
4 egg whites
120g caster sugar (you may adjust the sweetness) but I like to sprinkle some icing sugar on top when serve (if I don't serve it with fruits)
40g plain flour
10g corn flour
1/3 teaspoon cream of tar tar powder
a few drops of vanilla extract
butter for lining
Direction
1) Sift plain flour and corn flour together for 3 times.
2) Preheat the oven to 180 degree C/ Gas 4/ Fan oven 160 degree C. Butter and line the base of a 18 cm round, deep cake tin.
3) Melt cheese in a heatproof bowl over a pan of simmering water, stir in milk and whisk till smooth, remove from heat, let cool a bit
4) Beat egg yolks with 1/2 of the sugar in a big mixing bowl till creamy, stir in cheese mixture, combine well, add a few drops of vanilla extract. Sift in flour and mix well.
5) Whisk the egg whites to soft peak, add the remaining sugar bit by bit, sift in cream of tar tar powder, then whisk egg whites till stiff peaks form
6) Using a large metal spoon or rubber spatula- to avoid knocking any air from the mixture - fold egg whitew into the cheese mixture gentily. Pour the mixture into the prepared tin and smooth the top. Bake for 20 minutes then reduce heat to 150 degree C and bake for another 15 minutes or till the centre is firm (turn off heat) keep the cake in the oven for another 10 minutes.
(If your oven generate uneven heat, try to cover the cake with foil when the surface turn golden but the centre is still runny)
This cake can be served warm with mix berries + whipped cream
You may also add some lemon juice in this recipe!
what else was in the cake, was it just sponge cake??
i have great sponge cake recipe.
Japanese Cheesecake
7 ounces cream cheese, at room temperature
1/4 cup whole milk
1/2 cup superfine sugar (caster sugar)
3 eggs, separated
1/4 cup cornstarch (don't use flour)
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
For the glazing
2 tablespoons jam (Apricot or Strawberry)
1/2 tablespoon water
1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
9. Pour into cake pan and smooth the surface.
10. Place cake pan into a larger roasting pan and place in lower rack of oven.
11. Pour enough water into the roasting pan to come half way up the side of the cake pan.
12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
13. You can eat like this, or you can put jam on top of it.
14. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
15. Then spread the glaze on top of the cake.
16. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.