My first time making Japanese cheesecake after so many years of hearing n seeing how others failed or made fabulous looking Japanese cheesecake. So I decided to give it a try with I slightly reduced the sugar.
It was a Disaster for me… I ended up with a open flower top rather den a smooth surface. My heart sank.. praying the taste make up the spoiler part. Next time I must make sure I have enough baking paper to line my tin TALL…
Worst is my oven knob was spoilt!!!! The timer part *palm face*
Though I don’t have a perfect looking cheesecake but it tasted so moist! Like cotton texture. Not the creamy kind of Japanese cheesecake. I prefer this kind of texture more. And I am sure I can eat half of it myself without getting jelak.. lolz.. opps
250g Philadelphia cream cheese
6 egg yolks
50g castor sugar – (I used 20g)
60g salted butter ( I use SCS Butter )
120 ml Fresh milk ( I use Meiji )
1 Tbsp. lemon juice
70g cake flour ( I Prefer blue Jacket i find the flour is very silky and soft ) ( I used prima brand)
2 tsp Vanilla Extract / Vanilla Bean Paste
6 egg whites
1/4 tsp cream of tartar
70g castor sugar
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the blue jacket flour ( cake Flour ), the cornflour, egg yolks, lemon juice and mix well.
2. Make the meringue by whisking egg whites until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
4. Bake cheesecake in a water bath until set and golden brown at 160 degrees C (325 degrees F).
It took me an hour to bake
( do not take out immediately, leave it in the oven for 30min with door slightly opened)
Notes in bold made by simmami
Had a baking paper to cover the top so that it doesn’t get burnt on the top.