Tuesday, August 21, 2012

Japanese Cheesecake - Revisited

When was the last time I baked this Japanese Cheesecake? That was in 2008, 4 years ago! >.< This time round I halved the original recipe and yield a 7" round cake :) I can't help but admiring my own cake hahaha. It looks so perfectly flawless on top without any cracks! Oh the cake is so light & tasty that me and my 2 kids gobbled down 3/4 of the cake!

Recipe adapted from The Lil Teochew*
Ingredient (7" round cake)
  • 125gm cream cheese
  • 25gm butter
  • 50ml fresh milk
  • 30gm plain flour
  • 10gm corn flour
  • 3 egg yolks
  • 1/2 tbsp lemon juice
  • Pinch of salt
  • 3 egg whites
  • ¼ tsp cream of tartar
  • 70gm caster sugar


  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. Strain mixture.
  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.

Note : Read Lil Teochew tips on baking this cake, is very very informative and useful!!


Esther@thefussfreechef said...

Your cakes sure looks very lovely and feathery light. Wuld love to try this recipe - 7inch is just right, not too big. I heard that you need to unmould the cake once out of the oven, did you do that?

Peng said...

Hi Esther...oh yes yes I did that :)

PH said...

Gorgeous, gorgeous. I tried baking this cake about 10 times already but couldn't get the texture like yours. Even after studying Ju's tips I failed :) But I'm not giving up yet!

Peng said...

Phong Hong...Jia you! Do u know where exactly gone wrong? Meringue not stiff enough?

Annieliciousfood said...

I failed this cake once. And I don't have the courage to do it again. Maybe i should try it one more time. I really like your's It looks good! :D

Peng said...

Annie...hehehe 不怕不怕, who knows maybe will turn out alright? ;)

lena said...

very impressive! very nice top and i can imagine how light it is..it's been a long long time too since i last baked a light cheesecake, way before i started blogging!

Unknown said...

What type of cream cheese did you use ? Cube or tube ? What brand ?

Peng said...

Wong Laiping...I used philidelphia block cream cheese.

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