Had anyone tried korean cheesecake it is simiar to a japanese cheesecake?!
And yes it does remind me of japanese style cheesecake.
Infact korean cheesecake is much much lighter than american traditional cheesecake.
heres a pic:
http://wscwong.blogs.friendster.com/phot...
I definately prefer the korean cheesecake anyday!
Here is a great recipe-
===Ingredients:===
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt
===Instructions:===
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice 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 cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
HOPE THAT HELPS!
GOOD LUCK!
Answers: Yes, I have had Korean cheesecake! and it is delciious!
And yes it does remind me of japanese style cheesecake.
Infact korean cheesecake is much much lighter than american traditional cheesecake.
heres a pic:
http://wscwong.blogs.friendster.com/phot...
I definately prefer the korean cheesecake anyday!
Here is a great recipe-
===Ingredients:===
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt
===Instructions:===
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice 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 cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
HOPE THAT HELPS!
GOOD LUCK!
I didn't know there was a nationality to cheesecake. I wonder what race the cheesecake was that I ate. It was from Safeway.
no never tried...(*-*)
yup =D
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