Saturday, October 30, 2010

Japanese Cheesecake

I have made japanese cheesecake many times. The main differences between this cheesecake and a standard baked cheesecake is that the Japanese version is crustless, it uses less cream cheese, and that it has a whole lotta whipped egg whites for lightness. It is super, super fluffy!   Below are some I have baked. :-) 

250g cream cheese
50g butter
100ml fresh milk
60g plain flour
20g corn flour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated / caster sugar

  1. Whisk cream cheese, butter and milk in a bowl over a pot of water.
  2. Cool the mixture.
  3. Beat in egg yolks and lemon juice. Fold in flour and mix well.
  4. Whisk egg whites until soft peaks form. Whisk in cream of tartar and sugar.
  5. Fold in egg white into cheese mixture
  6. Pour into cake pan (do not grease pan) and bake in pre-heated oven (180 degrees) for five minutes and lower heat to 160 degrees.
  7. Bake for an hour. Remove from oven and invert cake pans onto a cooling rack.
  8. Leave to cool for 30 minutes before releasing cake from pan.

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