Cottonly Soft-Japanese Cheesecake

24 Mar

I tend to do all the baking on the weekend for the work week and since I was out and about yesterday, I stayed in today to make some goodies for next week.  I had some extra cream cheese in the fridge and since I have not made a Japanese Cheesecake for a while I decided to make it again.  Unlike most North American cheesecakes, the Japanese cheesecake was less dense, rich and fattening primarily because it required less cheese to make it.  One could say it was a cross between a sponge cake and a cheesecake as it used the whipped egg whites as a leavener.

DSC_0270The method used to make the japanese cheesecake was much more different than your typical North American cheesecake as part of the mixture required bain marie method to make it.  I first warmed the milk and added the cream cheese.  It was crucial that the milk/cheese mixture became smooth.  Once the mixture was smooth, the lemon zest, butter and eggs were added into the batter.    Make sure the milk/cheese mixture was cooled before adding the eggs or you would cook the eggs.  Flour and cornstarch was then incorporated by sifting.  As the second part, whip the egg whites to medium peak and add in the sugar while mixing.   I then folded the whipped egg whites into the milk/cheese mixture and then baked it at 340F for approx 45 minutes.  As an extra flavour, I added some mangoes to the cake.

Japanese Cheesecake

165 ml milk

165 g cream cheese

40 g butter

4 egg yolks

36 g flour

14 g corn starch

1 piece orange zest

4 piece egg white

90 g sugar.

Result:  The result was a cake that was much more moist, light, airy, smooth and less sweet as well.  DSC_0272I recommend this cheesecake to anyone who wanted something different.


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