I baked this Japanese Cheesecake for my niece and hubby from Aussie land who dropped by for a weekend visit. Served it as a dessert much to their delight. It's not too filling as it's not overly sweet.
after baking for 1 hr. 15 mins. in 'water bath'...... leaving oven door ajar for about 30 mins.
before taking out to cool
Recipe for Japanese Cheesecake
A) 250 gm Cream cheese
180 ml Low fat Milk
B) 9 Tbsp Plain Flour
4.1/2 Tbsp Cornflour
C) 6 Egg Yolks
120 gm Caster Sugar
D) 6 Egg Whites
1 Tsp Cream of Tartar
120 gm Caster Sugar
- Line the base of a 10 inch sq. cake tin with parchment paper, set aside.
- Cook cream cheese with milk on low heat, stirring all the time, till the cream cheese has melted. Set aside.
- Sift the flour, cornflour, mix well. Set aside.
- Beat egg yolks with sugar till light, creamy and thick.
- Slowly add in the cheese mixture, beat well.
- Fold in the flour mixture, mix well. Scoop from the bottom of the mixing bowl, scrape the sides, to ensure thorough mixing.
- Beat egg whites till bubbles form, sprinkle in the cream of tartar, beat till white, add in the sugar and beat till stiff peaks form.
- Fold in 1/2 egg whites into cheese mixture, mix thoroughly.
- Fold in the balance of egg whites, scoop from the bottom of the mixing bowl, scrape the sides, mix well.
- Pour the batter into the lined 10 inch square cake tin. Bake in 'water bath' by placing the tin onto a bigger roasting pan. Pour boiling water onto the pan, water level should be half-way of the cake tin.
- Bake in preheated oven at 150 degC for about 1 hr. 15mins. to 1 hr. 25 mins., or till set or golden brown. Test with skewer till it comes out clean.
- Leave the oven door ajar for about 30 mins. before taking out the cake.
- Let the cake cool in the tin and remove it when cooled and refrigerate, OR let it refrigerate with the tin intact, and cover with a piece of foil.
- To slice the cake, dip the knife in icy cold water before cutting.