Thursday, 8 March 2012

Japanese Cheese Cake


cheese cake, cheesecake, Japanese
I have been craving for this cheese cake for a while now, but have been putting it off for as long as I could as I hate using water bath in the oven. You have to make sure that you cover the tin properly so water won't seep through, and then you have to make sure that there is enough water in the bath, while trying not to spill hot water all over the place.

I finally made it today, and for the sake of making all the trouble worthwhile, I doubled the amount and made a 9" cake.

As usual, there is always something wrong with my baking. This time I got the temperature wrong for the first 30 minutes. Not quite sure how it affected the cake but it wasn't too bad. I do prefer the other recipe I used to use as the cake was much lighter (so light you can eat the whole cake without feeling full). Maybe because this one has butter in it, making it heavier.

The following recipe is for the cake that I prefer. The result is also closer to what it's suppose to be.


(Make 6" Cake)

Ingredients:
190g    Cream Cheese, softened
200g    Single Cream
5          Egg yolks
30g      Corn Starch
54g      Weak Flour
            Lemon Juice
150g    Caster Sugar
5          Eggs whites
  • Preheat oven to 160 C
  • Wrap the bottom of your cake tin with 2 layers of kitchen foil, and place on a roasting tin
  • Boil a kettle full of water


Method:

1. Melt the cheese over a simmering water bath.

2. Add 1/4 of cream into the cheese, mix well. Repeat until all cream are mixed into the cheese.

3. Mix 1 yolk at a time into the cheese mixture.

4. Sieve and fold in flour and corn starch. Then fold in the lemon juice.

5. In a separate bowl, whip the egg whites and sugar until it just started to form peaks.

6. Fold 1/3 of whites to the cheese mixture. Repeat twice until incorporated.

7. Pour mixture into the cake tin. If you noticed that the last bit of mixture is darker in colour, fold the mixture a little bit more inside the tin. Cover the tin with a piece of foil.

8. Pour hot water into the roasting tin and bake for 35 minutes. Remove the top foil and turn the oven down to 150 C.

9. Bake for another 15 minutes. Remove foil and water bath, and bake a further 10 minutes.

10. Remove from the oven. Leave the cake inside the tin to cool. The cake is best eaten when chilled in the fridge. Remove tin after chilling.