Japanese Cheesecake

Japanese Cheesecake is our family all time favourite cake.  I have tried it a few times.  The texture was alright, but it just didn't taste right.  This time, I tried another recipe.  It was not as easy as I thought it would.  There were a few challenges when baking this cake.


Part A

250g Philadelphia cream cheese (1 block)
6 egg yolks
70g castor sugar (This is half of the total 140g)
60g butter (1/4 block)
100 ml full cream milk
1 Tbsp. lemon juice
1 tsp lemon zest (optional)
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp Vanilla extract (optional)

Part B

6 egg whites
1/4 tsp cream of tartar
70g castor sugar (This is half of the total 140g)

(Part A ingredients)
1.Pre-heat oven to 200°C (Top and bottom heat, no fan force)
2.  Line baking tray (8 inch by 3 inch) bottom with baking paper.  Cover the base with aluminium foil.

3.  Whisk cream cheese till smooth over a warm water bath.

4.  Add yolks and whisk.

5.  Add half the sugar (70g) and whisk.

6.  Warm milk and butter in microwave or stove, whisk into batter

7.  Add vanilla, salt, lemon juice, lemon zest and whisk

After all ingredient (Part A) are whisked together.

8.  Remove from water bath, sift flour and fold into mixture

9.  Whisk whites at low speed till foamy

10.  Add cream of tartar and beat at high speed till bubbles become very small but still visible.

11.  Gradually add sugar and beat till just before soft peaks.

12.  Fold whites into batter 1/3 at a time.

13.  Pour into cake pan and tap the pan on the counter to release air bubbles.

14.  Bake on the bottommost rack in a preheated 200 degree C oven (top and bottom heat, no fan force) for 18min, lower to 160 degree C for 12 mins and turn off the oven and leave cake in the closed oven for 30mins.  Open the door of the oven slightly at the end of the baking for 10mins for cake to cool.

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