First… happy 2010! (:
A new year, a new start. However, I still have food entries from last year that I’ve yet to blog about. I was flipping through my collection of recipes when I stumbled upon this very old recipe book that my friend gave it to me. I saw this Japanese cheesecake recipe and because it looks easy, I decided to give it a try.
The recipe called for a 7-inch cake tin which I found it to be just nice, but I’d think it will bake better in a 8 or 9-inch cake tin. The resulting cake is light and fluffy, but a little bit moist. I’m not sure if it’s supposed to be like this as I’ve never tried Japanese cheesecake from normal bakery. Guess I’ll get myself a piece when I see it the next time. It’s a very easy and light dessert, but not special or powerful enough to try it again. Maybe I should try a different recipe next time.
Nothing much going on, will be away for a week in Bangkok. YAY. Till then! (:
Japanese Cheesecake (serves 8 to 10)
4 eggs, separated
250 grams cream cheese
1 lemon rind
4 tablespoon fresh milk
40 grams all-purpose flour
40 grams corn flour
150 grams caster sugar
*Make sure the cream cheese is softened at room temperature!
Preheat the oven to 120 degrees Celsius. Line the bottom of a 7-inch cake tin with greaseproof paper and set it in a bigger dish. If using a spring-form pan, wrap the pan with two to three layers of aluminum foil.
In a bowl, beat the egg yolks, cream cheese, lemon rind and fresh milk until combined and the mixture is smooth and lump-free. *The resulting cake will have a pretty strong lemony flavour, so if you don’t like it, you can leave the lemon rind out* Sift the all-purpose flour and corn flour over the egg yolk-cream cheese mixture and fold until no streak of flour can be seen.
In a separate bowl, make sure the bowl is dry and not oily. Place the egg whites in the bowl and whisk on low speed to get the egg whites airy. Turn up the speed and gradually add in sugar, bit by bit until all the sugar has dissolved. Beat until the mixture is stiff but not dry. The mixture will be smooth and glossy. The best test is when you lift the bowl over your head, the mixture will not drop out.
Fold in a third of the egg whites to the egg yolk mixture to lighten the mixture. Fold in the remaining egg whites in two batches gently until combined. Pour into the cake tin. Pour boiling water into the dish up till half the height of the cake tin. Bake for 45 minutes. Turn up the heat to 170 degrees Celsius. Remove the cake tin from the dish and continue baking for 15-20 minutes until the top is browned and the skewer comes out clean when inserted into the middle of the cake. Cover the top with aluminum foil if the top seems to be browning too fast.
Leave the cake to cool completely in the tin. Remove and serve.
Hope everyone have a great year ahead! (: