Japanese Cheesecake

I'm not sure this happened to how many of you but a non-baked cheesecake was my first attempt to "bake" without an oven. It looked proper and resembled a cake but its taste was totally off-putting, sickening and very "jer-lat"(I don't know how to spell it). Since then, I voluntarily stayed away from cheesecake especially from places that offers budget buffets, where it is more likely that they serve up these non-baked version. 

Although New York Cheesecake is baked, they can have a strong pungent cheese taste at times and that depends on the individual taste whether you like it or not. But Japanese Cheesecake holds a different place in my heart. The texture is soft and cottony unlike the non-baked version's sticky and clumpy interior. The cheese taste is subtle, as delicate as its texture, well-balanced with a mild sweetness, just enough to satisfy the little sweet tooth inside everyone.

I adopted this wonderful recipe from Diana's Desserts with some slight adjustments after making it for 5 times, each preceding the previous (accordingly to friends and families. Haha =P).

Japanese Cheesecake (makes 8 or 9" round)

Preparation work

It will be better to line the cake tin and everything else before you get the ingredients together, especially if you're making it for the first time, you might need some time to get this "origami" work right. =) But of course, you can choose prep them in between the melting/whipping/beating/creaming.

• Prepare a piece of aluminium foil to tent the cake although I like to make this sorta rectangular tray as a cover. It is more secure than just a piece of foil which did fail me 2 times, allowing hot air to reach the cake's surface, making it too brown (or burnt if you didn't notice in time), dry and crackly.

• Line the bottom and sides of your cake tin with parchment paper, making the side about 2" higher than the height of cake tin. The cake rises very well so make sure there's enough space if not the cake will stick to your foil.

• If using spring form or removable base cake tin, wrap the bottom of the tin using aluminium foil to prevent any potential seepage. 

Mixture A
     6      Egg Yolks (60g eggs recommended)
  40g     White Sugar

Mixture B

 250g     Cream Cheese

 100g     Milk / Soy Milk

   50g     Butter, unsalted

Mixture C

   60g    Top Flour (desired) / Cake Flour / Plain Flour

   20g    Corn Flour

  1.5g    Salt

     

Mixture D

     6       Egg White

 100g     Confectioner's Sugar

1/4tsp    Cream of Tartar

Preheat oven to 160º C

1. Melt (B) over double boiler and let cool. Double sieve (or triple sieve) mixture (C) and reserve.

2. Using a whisk attachment, whisk egg yolks and sugar till pale and volume has doubled. Slowly add (C), whisk to combine till thick, smooth and lump-free.

3. Combine cooled (B) into the egg yolk and flour mixture, the consistency should still be thick. Optional: to be really really sure, have the mixture press through a sieve to remove (any) lumps.

4. Whisk egg white with cream of tartar till foamy before adding the Confectioner's sugar and continue whipping till stiff peaks. (Original recipe calls for soft peaks but I find that stiff peak works better for me). Bring a pot of water to boil.

5. Stir in a little of the meringue (D) to lighten the thick batter before folding in the rest with a very light hand. Pour batter into prepared tin and "slam" the tin 1 or 2 times to remove trapped bubbles. (Tent the cake entirely, I lifted it slightly just to take photo.)

6. Put cake tin in basking tray and fill it halfway with hot water. Bake in water bath for 45-50 mins, ensuring the water doesn't dry out. Do NOT open the oven door during this stage of baking too, steam will escape causing premature temperature drop and the cake will sink.

7. Reduce temperature to 140º C, remove tent and bake for 10-15 more mins to brown the surface. It might take less than 10 mins so keep a good eye on it. Turn off the oven once you think it's browned enough. Leave the cake in oven for 30 mins with the oven door ajar.

8. Remove cake from oven and all "adornments" (i.e. the tin, foil and paper). Leave on wired rack to cool completely (try not to flip and cool it on its face, else it will inherit the grids) before refrigerating it for 2-4 hours (overnight recommended). 

I usually can't wait that long to cut myself a slice, it's difficult to cut a pretty slice too being soft spongey and all. The first few times I made this recipe, I didn't wait for it to cool enough and the center was kinda soggy when I cut through. Bad decision. In fact, the cake wasn't successful the first 2 times I made it. I over beat my meringue on both occasions and the cake didn't rise properly. 

This recipe might seem tedious and time-consuming, but it is one which will definitely work if you follow it to the T. That is also why there seems to be more photos than what I usually post because I want it to be as clear as possible for you guys and getting it right on your first try. Unlike me, failing 5 attempts, trialed and error, on the brink of mental breakdown before finally getting it.

However tempting it is, take it from me, wait for it to cool down before cutting! At least wait till the cake is room temperature (I get a fan to blow at it directly for about 1 hr)! When chilled (if you can resist the urge to gobble a good half of the cake the same day it is made), this cake is pure decadence and totally irresistible. Since it is so light and cottony, you will be well into your 3rd or 4th slice before you notice!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.