Thursday, January 3, 2008

Japanese CheeseCake

Pick this recipe from a book called 'Desserts'. Japanese C.C. is different from London 's which is rich & dense. This is fluffy & light. i baked it using waterbath in oven at 180 degree. I've baked it for few times and satify with the result . so will bake 1 for my Cousin for next visit.

80 g cream cheese
60 ml milk
2 egg yolks
2 egg whites
90 g sugar
3 tbsp plain flour
1 1 /2 tbsps corn flour
1/3 tsp cream of tartar
1. Preheat oven to 180 degree
2. Sift flour & cornflour. Set aside.
3. Cook milk & cheese over low heat until cheese is melted. Set aside.
4. Beat egg yolks & half portion of sugar untill light & creamy.
5. Fold in cheese mixture.
6. Fold in the shifted flour & cornflour.
7. Beat egg white till stiff. Sift in cream of tartar and add the remaining sugar
half at a time. Beat until stiff peak form.
8 Mix egg white into the batter and cream till well combined.
9. Line a 15 cm cake tin with baking paper. Pour in batter.
10.Place tin in a baking tray. Pour in water until half full. Bake for 20 mins.
Reduce to 150 degree and bake for 15 mins. Stand 10 mins before taking out to cool.

I baked 2 x recipe ingredients in 23 cm round tin for 1 hr.
In addition, i only baked in 180 degree without reducing it.
Cover Top with aluminium foil if brown too fast.


Gina said...

Hi cousin,

Still waiting for the cheesecake! Charis said very nice n she ate almost half the cake the last time u baked one for us.

Sukkimi said...

Wah your cheesecake look so yummy and no crack! Well done!
Can share recipe? I love Jap C.C


AK said...

ok, Will post soon as busy at the busy..