Saturday, April 26, 2008

Japanese Cheesecake

Ingredients
  • 250g cream cheese
  • 50g butter
  • 100ml fresh milk
  • 60g plain flour
  • 20g corn flour
  • 6 egg yolks
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • 6 egg whites
  • ¼ tsp cream of tartar
  • 140g fine granulated / caster sugar

Method

  1. Melt cream cheese, butter and milk in a bowl over a pot of water.
  2. Cool the mixture.
  3. Beat in egg yolks and lemon juice. Fold in flour and mix well.
  4. Whisk egg white with cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
  5. Fold the egg white foam into cream cheese mixture. Pour into lined baking pan.
  6. Bake in a water bath for 60 mins or until set or golden brown at 160 deg cel.

14 comments:

Anonymous said...

Hi Peng,

It's really satisfying baking such an excellent cheesecake. I've tried several recipes but this is by far the best. It it simply awesome! Everyone likes it so much. Yummy...

Thank you again for sharing this great recipe.

Mum to 2 beautiful twins

Anonymous said...

Hi Peng

I followed your recipe however my cotton cheese cake turn out to be dense cheese cake not cotton soft at all.

Could you advise me where i might have gone wrong?

Peng said...

Hi..make sure the whites are beaten till firm peak. Fold in whites into the cream mixture, do not overmix as it will deflate the air in the whites which will cause the cake to be dense.

Anonymous said...

Hi peng,
I'm your SIL's ex-col if u can remember me.. >_* can u tell me how exactly is to bake in water bath? thx

Peng said...

Hi yes i do remember :) waterbath is placing the baking pan filled with cake batter over a pan of hot water.

Anonymous said...

Hi Peng,
How to keep the water at 160 deg cel??

Peng said...

Hi, bake at 160 deg cel with tray of warm water under the cake pan.

Anonymous said...

Hi Peng

what size is the cake tin/tray/

Peng said...

Hi...u can either use a 8" cake pan or abt 3 disposable loaf pan to fill up the batter.

Anonymous said...

Thank you, Peng.

Anonymous said...

Hi,

May I know if the recipe can do without cream of tartar? what happens if I do not use it? or what can replace it with? Tks.

Peng said...

you can replace it with lemon juice

Iris Ho said...

Hi Peng, I baked this cake this evening. It turned out to be a huge success! I must say you are one of those few unselfish bakers out there who genuinely willing to share your techniques to the fans. I tried some of your recipes, I followed exactly what you wrote, and all turned out fantastic!

By the way, is this a chilled cake? Do I have to put in the fridge overnight? Thanks.

Peng said...

Hi Iris, thanks for ur kind words! Glad to hear ur cheesecake turns out well! Yes it taste best when chilled! :)

Related Posts with Thumbnails