The cheesecake was really fluffy and creamy. Not too sweet and not bland, just the right taste(:
xxx
I have always been a huge fan for cakes, especially cheesecakes. Having tried the different types of cheesecake, ranging from the thick creamy new york cheesecakes to the fluffy japanese cheescake, I was hoping to try baking the fluffy type and I chanced upon this recipe online by Christine.
The cake is light, yet creamy. Definitely ideal to satisfy a snack craving or a meal in-between when you just want to savour the light taste of cheese.
Here's the recipe I used from :
http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html
Ingredients:
250ml milk (I used low-fat milk because I ran out of full-cream ones)
1 block of cream cheese, 250g - cubed and softened at room temperature
60g butter, softened at room temperature
6 eggs (separate into whites and yolks)
55g cake flour
1 lemon zest (I omitted this because I didn't have any lemons)
1/4 tsp cream of tartar
130g caster sugar (I used powdered sugar)
Preheat oven to 150 deg celcius.
Place a bowl over simmering water (don't let the bottom of the bowl touch the water) and add in milk and cream cheese. Stir occasionally, until all the cheese dissolves and mixture is smooth.
Stir in butter and remove from heat when all butter is dissolved.
Cool the mixture a little (ensures that egg yolks will not get cooked) and stir in the egg yolks.
Combine cake flour and corn flour and sift them into the mixture. Stir in the lemon zest and make sure there are no flour lumps.
Beat the egg whites with an electric mixer for 3 minutes, then add in cream of tartar.
Continue beating and pour in sugar and blend till stiff peaks form. (You will be able to turn the bowl upside down with the egg whites inside without spilling anything.)
Fold-in egg whites into the cream cheese mixture gently. Do not beat or stir, gently fold them in one-third at a time.
Pour the mixture into the baking pans. Place the pans into another larger baking tray and add hot water in the tray up to mid way.
Bake for 50 to 60 minutes, test with a needle or skewer that comes out clean
Turn off the oven and leave the door ajar for 10 minutes (this ensures that your cheesecake will not crack or collapse), remove from the oven and place on a wire rack to cool completely.
Chill in the fridge for 3 hours.
The website itself actually has many FAQs or clarifications on why your cake didn't turn out as well as described and can be found here:
http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html#ixzz3NfM0dLH8
I followed the instructions on her web exactly, the only difference was that my egg whites were hand whipped because my electric beater broke down (sigh), so me and my brother were happily whipping away in the middle of the night. It was really crazy doing manual whipping of the egg whites so I think I wouldn't be making this any time soon until I replace my electric mixer.
Yummy recipe and I am sure to make this again!(:
xxx
