I first had this last year in Singapore. From Four Leaves bakery, Bugis Junction. I ate it at the airport whilst waiting for my flight home. Mmm.. it was so delicate. So yummy! Hehe. So I gave a shot at making it. And the result? A texture like no other~ HaHA! :D
L-R: Sprinkled with green tea powder, plain, sprinkled with soybean powder, plain. ;) (If you're wondering why the plain ones look different from each other, it's because they came from 2 different cakes. I made 2 mini rectangular and 2 mini circular ones)Japanese cheesecake
250g light cream cheese, softened
50g butter
100ml milk
6 eggs, separated
125g sugar
60g cake flour (low protein flour)
20g corn flour
1/2 tsp cream of tartar
1 tbsp lemon essence
Preheat oven to 160C.
Melt cream cheese, butter and milk in a double boiler.
Allow to cool.
Whisk egg whites until soft peaks. Gradually add sugar while whisking until stiff peaks.
Sift cake flour, corn flour and cream of tartar in a large bowl. Mix in cream cheese mixture, egg yolks and lemon essence.
Gently fold in egg whites.
Transfer mixture into a greased/lined baking pan. Wrap the sides and bottom of the baking pan/s with aluminium foil. Do not cover the top! (This helps prevent water from seeping through to the pan and cake mixture.)
Place baking pan into a large roasting pan. Fill roasting pan with boiling water about up to half way to the baking pan.
Bake for about 1hr or until cooked. (Will depend on pan sizes. Check with skewer. If it comes out clean, it is cooked)
Leave door ajar for about 45mins. (ie. leave an oven mit in between door and oven to give about 1-2cm gap for heat to slowly disperse. Don't open the door fully!)
Allow to cool completely on wire rack.
Sprinkled with matcha (green tea powder).
Eat happily. :)
Oh cheesecake, how do I love thee? Let me count the ways- oreo, raspberry, chocolate ripple, sour cream vanilla - how much space do I have? LOL This is definitely one to add to my list! Always wanted a recipe for Japanese cheesecake. Saved for trying soon :)
ReplyDeleteIf this cake had a personality, it would be a very very friendly cake.
ReplyDeleteI'd love to do this on Easter, maybe with carrot flavour.
Hello!
ReplyDeleteI've just discovered your blog on tastespottting!
these cheesecakes look good, i've always wanted to know how taste japanese cheesecakes :D
i looked some at your old posts, and found out you like dramas right? do you like kpop too?
i wanted to know more about you, but no so much informations about you on your blog haha! are you singaporean? o:
How much sugar did you use ? I think you left it out of the recipe ;P
ReplyDelete@Celine: Japanese cheesecake is so yummy! I put the leftovers in the fridge and it's still so delicate and yummy! You should really try it! I do like k-dramas. I used to follow k-pop long long ago.. back in the days of FTTS and Shinhwa. But now I don't really listen to k-pop. I only listen to the drama OSTs. Haha! And nope, I'm in Singaporean. I'm Australian Chinese with no relation to Singapore. (Apart from travelling there. I'll be there again in a few months! :D)
ReplyDelete@Anonymous: Oh! I'm very sorry. Thank you for pointing this out for me. I've updated the sugar now. It should be 125g. I guess I just wanted to make it disappear because sugar can be very evil.. XD
could you kindly show this converted to US Standard measuring?
ReplyDeleteI don't have a large roasting pan, can I use large casserole dish or a cast iron pan? which is better?
ReplyDeleteJust a question, after cooking for 1 hour, then turn off temp, then leave in oven with the door opened for 45 minutes? Thanks for the clarification, I can't wait to try it out!
ReplyDelete@Nicole: these are the approx conversions to US
ReplyDelete1 cup light cream cheese, softened
3 1/2 tbsp butter
1/2 cup milk
6 eggs, separated
2/3 cup sugar
2/3 cup cake flour (low protein flour)
2 tbsp corn flour
1/2 tsp cream of tartar
1 tbsp lemon essence
Bake at about 312F.
@Anonymous: Yes, you can use anything that is deep enough, ovensafe, and can contain water in the oven. You're trying to create a 'water bath' for the cake pan.
@Anonymous: After cooking, leave an oven mit between the oven door to leave gap for the heat to be released slowly. This just helps prevent the cake from collapsing due to the sudden temperature change.
I hope this helps! And good luck!
This looks delicious!
ReplyDeleteWhat size pan would you recommend for this recipe?
Probably a small-medium sized cake pan? ~20cm diameter round pan or even a small-medium loaf pan should be sufficient.
ReplyDeleteHello. Thanks for the recipe. I'm from the U.S. and would like to make this cake. What is lemon essence? Is it fresh lemon juice or lemon oil? Thanks. (Btw, I think your cake flour US measurement is incorrect.)
ReplyDeleteGreat recipe! Found it via the Kitchn. I have the same question about the lemon essence. Also, the water you add to the broiling pan should be boiling, right?
ReplyDelete@Anonymous x2:
ReplyDeleteLemon essence is lemon extract, sorta like vanilla extract. I only used it because I didn't have any lemons to juice. So yes, you can use 2-3 tbsp of lemon juice as lemon essence is stonger.
Cake flour, as you know is a mix between all purpose/plain flour and corn flour/starch. Thus it is quite light and thus takes up more volume and less weight. I used the conversion from: http://www.onlineconversion.com/weight_volume_cooking.htm as I don't like really using volume measurements. Metric weight measurements are the best as a gram will always be a gram, whereas a cup in slightly different in the US to elsewhere. I don't know. What is the correct measurement supposed to be then? I only relied on that site for conversion.
Regarding the water, yes boiling water is preferable as it helps aid the cooking process faster.
Hope this helps? :)
hi there. Comparing the top recipe with new US metric conversion you added in the comment here. The Flour and Sugar is the same measurement [2/3 cups] HOWEVER, the sugar is 120 g and the flour is 60g in the top recipe. I knew there was something strange about the flour when i made the recipe. Its in the oven now... with only 60 g of flour. I think it going to turn out bad. please be careful with your measurements.
ReplyDeleteMine is chilling in the fridge right now and I believe I got the consistency correct...the only problem is that it didn't have the nice browned top. IT might have come off on the aluminum foil that I put on the top. The thing rose a lot, and then deflated, sticking to the aluminum foil.
ReplyDelete@Anonymous. Volume and weight are two different measurements. This is because of the densities of each ingredient. 120g of sugar will not look like 60g of cake flour. Sugar is more denser and heavier, thus having a larger weight and less volume. Cake flour on the other hand is less dense and can take on a larger volume than it's weight. Thus for the difference. There is nothing strange about this. It's just the chemistry of particles..
ReplyDeleteAnd I am very sorry, but the aluminium foil was not meant to go over the top of the pan. It was supposed to be wrapped around the sides and bottom to prevent and water from leaking into the pan and cake. Very sorry about that. I need to add that to the top. And whether your cake flops or not will depend on how well it was cooked and how fast the temperature change occurred from turning off the oven to bringing it out.
Again, everyone's oven is different. And if you used a larger pan (I baked individual small ones as stated), it may have taken longer instead. Please always test the cake to see if it's cooked by placing a skewer through it. Once it comes out clean, it should be cooked.
I highly recommend using weight measurements instead of cups etc. It would be more precise, especially when ingredients are of different densities.
Also, can I note that whether your cake rises or not will also depend on how well you beat the egg whites and whether the sugar was beat in properly. Overbeating and underbeating can do a lot of damage.
ReplyDeleteThen it also depends on whether you fold in the egg whites gently or not. If you overfold in the egg whites (ie. too much mixing), you will let the air out of the mixture and thus your cake will not rise properly.
This will be different with different people. The only thing that is exact with this recipe, would be the ingredients I put in metric grams.
If you wish to use the US conversion, you always can find another online converter if you don't trust the one I found. I've never used it before, but found that it should be more exact as it had ingredient densities to pick from before conversion.
I hope this clarifies things for you. I am sorry about the small details of omission that occurred on my behalf. I may have assumed people knew what I was talking about with the baking pan in water in another larger baking pan (ie. bain marie = water bath).
The above recipe in the post should be sufficient now. Hope this helps! :)
Hi, we chose your recipe, Thanks so much for posting it! We're baking it today, wish us luck!
ReplyDeletehttp://transatlantickitchen.blogspot.com/2010/03/recipe-11-japanese-cheescake.html
Thanks for the great recipe, I had something like this when I was in japan and loved it! I'm so happy I can make it at home now.
ReplyDeleteJust tried out this recepie. It is amazing, love the result! delicious! thanks for sharing!
ReplyDeleteI've tried your cheesecake recipe and whoa, mind-blowing!
ReplyDeletecornflour is cornstarch? thx :-)
ReplyDeleteYes, cornflour = cornstarch. :)
ReplyDeleteYour cake looks amazing. I bet it tastes like the ones I had in Japan. I'll definitely try it!
ReplyDeleteDelicious combination, simply delicious!!
ReplyDelete