Japanese Cheesecake

I’ve decided that I need to use my mixer at least 300 times to get my $300 out of it, which means more baking. Baking isn’t exactly my strongest area but I’m going to try anyways (no laughing, ok??). Growing up the oven was never used, it was just a place to store extra pots and pans. So now that I have a place of my own (and a husband who let’s me play in the kitchen), I’m gonna put some mileage on the oven!

I’m trying out a Japanese cheesecake recipe. Japanese cheesecake is like a light and creamy cream cheese infused sponge cake and doesn’t have a crust. 

Ingredients
1 cup milk
250 g (1 block) cream cheese, softened 1/4 cup butter, softened
6 egg yolks
6 egg whites
1/4 cup sifted cake flour
4 tbsp corn starch
1/4 tsp cream of tartar
1/2 cup icing sugar

Directions

  1. Preheat oven to 305F
  2. In a large pot, simmer water
  3. In a large bowl that fits easily into the pot, pour in the milk and carefully place in the pot. Or use a double-boiler if you have. Don’t let the bottom of the bowl touch the water
  4. Stir in cream cheese, until dissolved and smooth
  5. Stir in butter, until dissolved. Remove from heat and let cool
  6. Add egg yolks and combine well. (Ensure the mixture is not too hot, you don’t want to cook the yolks)
  7. Sift cake flour and corn starch into the cream cheese mixture a little at a time. Mix until smooth. Set aside.
  8. Place egg whites in a large clean bowl. (Ensure bowl is completely dry! No oil or water present). Using an electric beater or mixer with whisk attachment, beat the egg whites for 2 minutes, add cream of tartar and mix again. Add sugar and mix until very stiff peaks or ribbons form
  9. Fold-in egg whites to the cream cheese mixture. Gently, taking care not to “flatten” the foamy egg white mixture. Fold carefully until all ingredients are together, remember, don’t stir or beat. Little at a time works best.
  10. Pour the mixture into the two baking pans. (Lined if you prefer, I prefer lightly greased)
  11. Place the pans into a larger baking pan. Carefully pour hot water into the pan about 1/3 of the way up.
  12. Place into oven and bake for 50 to 60 minutes. They’re done when your toothpick comes out clean.
  13. Let cool 15 minutes, remove from pan(s), cool cake on wire rack and let cool completely.
  14. Refrigerate for 4 hours or overnight.

Yields two 4 1/2″ x 8 1/2″ loaf pans or three 5 3/4″ x 3 1/2″ 

 You can see why it’s important to put the pans into water because if you don’t, your cake will pouf up and the top will split like regular bread during baking but will deflate like a bad soufflé. I was curious so here’s one I didn’t put into water.

Here’s a look at their “insides”….no bad, but doesn’t taste better than store bought…oh well, try try again….

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3 thoughts on “Japanese Cheesecake

  1. The recipe sounds lovely, though I think I’d be nervous trying it out.

    How did the less-dead Cheesecakes turn out?
    They look tasty.

    It is my dream to one day own one of these mixers, some recipes you just can’t do without them…..makes you wonder what they did before electricity doesn’t it?

    -Pepper

    • Thanks for reading! I was nervous too, but you don’t know until you try! If I can do it, you can too (as cheesey as that sounds).
      The “less-dead” ones turned out pretty moist actually, not too bad if I do say so myself 🙂
      I just added a photo of both cake’s insides so you can see the difference.

      Yes, this mixer was a splurge, but sometimes a good deal is too hard to pass up.
      Lol, I guess women before electricity had some major arm muscles??

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