Monday, 12 August 2013

Japanese Cheesecake

This is a very light, moist and fluffy cake with a sort of cotton-y texture. If there is such a word to describe. Every bite of the cake will simply melt in your mouth. It's a totally different type of texture from the usual creamy cheesecakes that we usually had.

This is my second attempt and it was a success! My first attempt failed because the cake collapsed. That is because I didn't use parchment paper to line the side of the cake tin. Its always a joy to me to bake a successful recipe.

Ingredients (Recipe from The Little Teochew)

140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tar tar
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 oven at 160 Degree Celcius

2. Melt cream cheese, butter and milk over a double boiler

3. Cool the mixture. Fold in the flour, corn flour, salt and egg yolks and mix well.

4. Whisk egg whites with cream of tar tar until foamy. Add in the sugar and whisk till soft peaks form.

5. Add egg whites to the cream cheese mixture and fold well.

6. Pour into a 8 inch round springform cake pan or removable-bottom cake pan. Before pouring the mixture, be sure to lightly grease and line the sides of the pan with greaseproof baking paper or parchment paper. This is important! Because the first time I baked without lining with parchment paper, the whole cake collapse!

You may also want to line the bottom of the pan with aluminium foil or parchment paper. I do this because its easier to remove the cake from the pan.

7. Bake the cheesecake in a water bath for 1 hr 10 mins or until set and golden brown.

8. Leave to cool in the oven with door ajar for about 30 mins to 1 hr. This is just so that the cake doesnt come into contact with cold air too quickly and ends up collapsing.

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