Japanese Cheesecake
February 12, 2014
Ingredients
250g Cream Cheese (for baking)
110ml fresh milk
50g butter
1 tbsp lemon juice
1/4 cup cake flour
1.5 tbsp cornstarch
6 egg yolks
6 egg white
1/4 tsp cream of tartar
1/2 cup + 1 tbsp castor sugar
Important: Do not use Omega eggs. I learned the hard way that Omega eggs can't be used to make a meringue.
Instructions
1) Preheat the oven to 160'C. Grease and line an 8 inch cake tin with baking paper on the inside and wrap with a few layers of aluminium foil on the outside
2) Melt the cream cheese, butter and milk by using a double boiler for about 10 minutes until smooth and has no lumps
3) Stir in lemon juice, cake flour, cornstarch and egg yolks into the melted mixture. Sift the batter once or twice to remove and lumps
4) Using a stand mixer, whisk the egg whites and cream of tartar at low speed until foamy. Add in sugar and whisk at medium speed until stiff peaks are form. You'll know if you turn the bowl over and the meringue doesn't move
5) Add 2 big dollops into the batter first and fold (do not beat) until mixed through. Then add the batter into the remaining meringue, continue folding until meringue and batter are mixed well
6) Pour into the cake tin. Place tin into a prepared water bath (Water bath: A bigger cake or roasting pan filled with one inch of hot water). The aluminium is used to prevent water from seeping in too much into the batter when baking
7) Bake for 1 hour and 10 minutes or until a cake tester comes out clean. After than, turn of the oven but leave the cake to cool inside for 30 minutes with the door ajar. I stuck a rolling pin in between the door and the oven
This was my first time baking it and I left it in the oven for only 10 minutes to cool. I think that's why the cake shrunk too much on the sides.
8) Let the cake cool down to room temperature before refrigerating for 3-6 hours. If it seems like water has seeped into the cake, just place a few layers of kitchen towel under the cake while refrigerating. This helps to absorb the excess water
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