Japanese cheesecake is a wonderful dessert, it’s not too “cheesy” like other cheesecake, its’ soft and fluffy texture make you craving for more. After trying a few times with different recipes, I think this is one of the best recipe of all.
6 large eggs
1 3/4 tbsp lemon juice
15g Corn starch
75g Cake flour
1/4 tsp salt
1/4 tsp cream of tartar
80g granulated sugar
4 tbsp unsalted butter
250g cream cheese
~ water bath
~ 8inch or 9 inch round cake pan
Preheat oven at 160C.
Microwave cream cream cheese, milk and unsalted butter together. Can take out a few times stir and microwave to help it melt better.
Beat with mixer until smooth.
Sifted the cake flour and corn starch into the mixture. Add the egg yolks, sugar, salt and lemon juice and continue beat until smooth. Set aside
Use another bowl, whip the egg whites with cream of tartar and sugar until medium peak. (Fresh and room temperature eggs can get to peak better)
Use a cake spatula to fold in the egg whites mixture into the cream cheese mixture in 3 parts. Fold until the batter is well mix.
Prepare a water bath by placing the cake pan on a larger pan, fill the water in the larger pan. You can also try wrap the cake pan with a wet cloth too. These are to keep the oven moist.
Baked at 160C for an hour. Turn off the heat and leave the cake in the oven for another 30-45min.
This blog was started when I got Cookie (Golden retriever) into my house, initially is all about pets and then it extended to talk all about my life, my daughters Chestnut and Jane, my travel experiences, recipes and my passion towards art and crafts.
So it kinds of "Rojak" blog, that tells about everything that I love and experience. And I'm happy with my "rojak" life.