This is another popular Japanese dessert which my family loves. Before I picked up baking, we used to buy it from Breadtalk or Ichiban Sushi outlets which sells the Fiesta Japanese Cheesecake. I remember during my younger days, I love to eat the all rage 'Miki Ojisan No Mise Cheesecake' (also known as the cheesecake with an imprint of the cartoon chef with closed eyes) from Paragon. Back then, this light cheesecake was so popular that there was always a long queue to buy it. Somehow, this brand has not withstood the test of time and has faded into the background. Now to get a fix of this childhood favourite, one would have to head down to Jason’s Market Place in Raffles City. Since I can bake my own now, I can bake it anytime when I have a craving for it. :p
Why we love this cake is because of the soft, cottony texture with each bite that melts in your mouth! Thus, this is one of the earliest bakes I tried when I just started my baking journey two years ago and I make it often as it is my hubby's favourite cake.
I used to get ugly cracks on the surface of this cake but slowly learned that if a lower temperature is used, I can avoid it. My conventional oven tends to be more 'hot tempered' so I have to either lower the temperature setting by 10-20 degrees celcius or put an oven thermometer to get a more accurate reading.
Japanese Cheesecake 日式芝士蛋糕
250 gm cream cheese, cubed and softened at room temperature
60 gm butter, softened at room temperature
6 egg yolks
55 gm cake flour
20 gm corn flour
1 lemon zest
6 egg whites
1/4 tsp cream of tartar
130 gm caster sugar
1.Preheat oven to 150C (302F).
2. Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.)
3. Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.
4. Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form.
5. Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with a small amount at a time, at least for 3 times.
6. Pour the mixture into the 8-9 inch baking pans. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.
7. Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours. Enjoy!
1. 预热焗炉至 150C (302F). 焗盘预先铺上烘培纸。
6. 倒进8-9inch焗盘中。置入另一个大焗盘。倒进半满的热水，小心放入焗炉中最低的炉架上，焗约 50至60分鐘。用针或竹籤插进中央，如没麵糊黏著，表示蛋糕熟透。熄火，打开焗炉门几吋裂缝，待多 10分鐘。取出蛋糕，脱模在铁架上放凉后，置入雪柜 (fridge) 中冷藏三小时，即成。
Sharing Amily's bake using this recipe, it looks great!
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