JAPANESE CHEESECAKE RECIPE
You’ll
love it if you are a fan of lighter, springy cakes because this version calls
for less eggs than most recipes for Japanese cheesecakes!
Prep
Time : 30 mins
Cook
Time : 1 hour 40 mins
Servings : 8
INGREDIENTS
·
300g
cream cheese (10 oz.)
·
45g
unsalted butter (a smidge over 3 tbsp.)
·
57g
egg yolk (this equals to 3 yolks)
·
20g
sugar (just over 1 1/2 tbsp.)
·
11g
cornstarch (1 1/4 tbsp.)
·
150g
milk (1 1/8 cups)
·
95g
egg white (3 egg whites)
·
55g
sugar (1/4 cup)
·
Use
an 18 cm (7 in) cake pan with a fixed bottom Oven temp is 355F
INSTRUCTIONS
1.
Cut
a strip of parchment that is 3 cm higher than the height of the cake pan. Fold
1.5 cm along the long edge and cut a notch to the fold line every 2 cm to allow
the strip to line the side of the cake pan. Slits should point into the center
of the cake pan. You want the strip to be at least 1 cm taller than the cake
pan. (Basically, the notches are just so you can build a perfectly round collar
around the base of the pan.) Cut a parchment paper round to line the bottom of
the cake pan.
2.
Preheat
the oven to 355°F. Put the egg whites into the freezer so it just begins to
freeze around the edges. Sift the cornstarch.
3.
Wrap
the cream cheese in clear wrap and microwave until it becomes soft to the
touch. You do not want to heat it up. (I did this in about 15 second
intervals.)
4. In
a large bowl, melt the butter over a double boiler. Add the cream cheese and
whisk well to combine.
5. In
another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.
6.
Heat
the milk so it comes to a boil. Add it to the egg yolks and whisk until it
thickens in a double boiler over boiling water. Add this mixture to the cream
cheese and combine well.
7. Add
a small amount of the 55g of sugar to the egg whites and mix on medium low
speed for about 2 minutes. Gradually add the remaining sugar to the egg whites
and beat on medium until a soft meringue forms.
8. Add
¼ of the meringue to the cream cheese mixture and combine. Add the remaining
meringue to the cream cheese mixture and fold to combine. Fill the cake pan and
smooth the top.
9.
Put
the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up
the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and
continue to bake for 25 minutes until the top turns slightly golden. Turn off
the oven and leave the cake pan for another 40 minutes to an hour.
10.Note
: The cake will continue to bake with the heat off so do not over bake.
Depending on the oven, the cake may not turn golden but should avoid cooking
much longer than the suggested time.
11.Take
the cake out of the roasting dish and place on a wire rack to cool completely.
Refrigerate and chill completely before taking it out of the pan. It is best
served the second day
Recipe from flavorite.net
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