Sounds familiar?
I just realised my first post was about Hokkaido Cupcake and now Japanese Cheesecake. Not that I’m really into Japanese food or Japanese-fanatic, probably it’s the recipe that caught my eye.
Well, like I said in my previous post, ‘No Time’ is an all-time-favourite excuse. Hence here I am at this hour again. I was interested to bake Japanese cheesecake some time ago, and this afternoon I simply google for the recipe and I found that this recipe by Leslie Tay from i eat i shoot i post, he incorporated all the good methods for this cake which I think a very good one for amateur like myself. You can find the post here.
Let’s get to the cake now.
Ingredients:
Part A
250g Philadelphia cream cheese
6 egg yolks (Leslie suggested 60gm egg, mine was 55g)
70g castor sugar (Only have fine grain in my fridge so I used that)
60g butter (I used unsalted)
100ml full cream milk (I used HL)
1 Tbsp. lemon juice
1 tsp lemon zest
60g cake flour (I used Top flour)
20g corn flour
1/4 tsp salt
2 tsp Vanilla extract (I used Vanilla essence)
Part B
6 egg whites
1/4 tsp cream of tartar (Omitted cause I ran out)
70g castor sugar
Methods
1. Preheat the oven at 200°C (Top and bottom without fan)
2. Brush your baking pan with butter and dust with flour (Leslie used 8in X 3in non-stick cake pan, I wanted to share with friends so I used three disposable aluminium foil pan, initially bought for Banana Cake).
3. Warm milk and butter from Part A using microwave. Set aside.
4. Using double-boil method, whisk cream cheese until smooth. I cut the cream cheese into smaller pieces so that easier to whisk them into smooth texture.
5. Add egg yolks and continue to whisk.
6. Add 70 castor sugar from Part A and whisk.
7. Add butter and milk mixture from Step 3.
8. Add Vanilla, salt, lemon juice and lemon zest into mixture and whisk.
9. Sift top flour and corn flour together, fold into mixture.
10. Whisk egg whites using electric mixer at low until foamy.
11. Gradually add in sugar and beat until before soft peak. Not as firm as the egg whites that we beat for chiffon cake. Neither runny. You can watch the video from link above to see the texture.
12. Fold egg whites into egg yolk mixture, do this in three batches. You can use the wooden spatula or egg whisk like Leslie, just be gentle and not break the egg whites.
13. Pour batter into baking pan and tap the pan on solid surface to release air bubbles.
14. Baking timing and method depends also on your individual oven as different oven has different characteristics. Just fine tune until you get your desired outcome.
15. I started off with the suggested 200°C for 15 minutes, the I realised that the top brown a bit too fast, so I open and add in aluminium foil to slow down the browning. Then I continue at 160°C for 10 minutes. Then turn off the oven and leave the cake in oven for 30 minutes. Then open the door slightly for 10 minutes before removing the cake from the oven.
16. Run a knife on the sides of the cake and remove the cake from baking pan while still hot.
17. Let the cake cool down then keep it refrigerated overnight or at least 4 hours.
Halfway through my post, the cake were out of the oven and now sitting in the fridge. So I do not know how’s the texture and taste yet until I try tomorrow.
The cake looks good, minus the part that my cake looks short. Probably this recipe is fool proof so as long as you follow the recipe it will not be too bad 😉
Well, will update this post once I try them out tomorrow.
For now, Good night peeps!
Moment of truth this morning when I took the cake out and sliced them. For my first trial, it tasted good. However, it’s not as creamy and smooth like what I expected. Probably a little bit hiccup here and that is the cause.
Here’s some photos for sharing. Well not too bad right?
There are several points for improvement, this is one of them. I didn’t add a towel between the baking pan and the hot water bath pan, and also i used hot water for the bath, probably temperature too high so part of the base cooked first. See that patch?
I think maybe I’ll try with initial baking temperature of 180°C instead of 200°C.
Till then.
Doing what you enjoy is passion
xoxo,
jocelyn
