Monday, May 11, 2009
Japanese style cheese cake
Tried my hand at baking cheese cake yesterday (I normally do the easy non-bake ones). It's not the heavy American / New York type but the light, fluffy Japanese Cheese Cake that saw queues snaking outside the shops when it was first introduced here. The recipe was simple but the baking time was long. I can't remember where I got the recipe from. If I recall, I will put the credit up here but meanwhile, here's what I used (being just an experiment, I used only half the ingredients and used a loaf pan instead of the round pan):
250g cream cheese
100ml fresh milk
6 egg whites
1/4 tsp cream of tartar
60g cake / superfine flour
20g corn flour
1/4 tsp salt
6 egg yolks
1/4 tsp lemon juice
6 egg yolks
1. Preheat oven to 160 deg C, lightly grease 8" round pan & line with parchment / greaseproof baking paper.
2. Melt A in a bain marie (or a double boiler) and let the mixture cool off
3. Whisk the egg whites and cream of tartar in B till foamy, add in sugar the sugar and whisk till soft peaks form. Cover and put in the fridge while you prepare the rest of the cake.
4. Fold C into A (prepared in Step 1) then gently combine the whisked egg whites in Step 2 with this mixture.
5. Pour into cake pan and bake for 1hr 10 mins in a water bath.
6. Let cake cool before removing from pan. This cake is best eaten chilled.
The texture of the cake is light, somewhat close to the store-bought type but Moobe feels it needs a bit more cheese though. I'll find out what Joy and Lai Leng think tonight :P