There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks. I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself!
What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'.
We all go through phases, don't we?! Well, about a month ago, I was in a cheesecake phase. And I made cheesecakes almost on a daily basis (I don't know where I got the energy from after work!). Following my previous cheesecake attempt, I have diligently scoured the internet for more versions to try. This version is a even lighter version as it calls for less eggs (good for the cholesterol conscious like myself!) and has a mousse-like texture as it is incredible light and fluffy!
Japanese Cheesecake
Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.
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.)
In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.
In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.
Right out of the oven...hmmmmm.
- 300g cream cheese
- 45g unsalted butter
- 57g egg yolk (this equals to 3 yolks)
- 20g sugar
- 11g cornstarch
- 150g milk
- 95g egg white (3 egg whites)
- 55g sugar
- Use an 18 cm (7 in) cake pan with a fixed bottom
Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.
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.)
In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.
In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.
Mixing and yolks with the cream cheese
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.
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.
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.
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.
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.
Pouring the mixture into the dish
All ready for the oven!
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.
So beautifully plump!
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.
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
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