Saturday, August 14, 2010

Desserts Collection: Japanese Style Cheesecake

Japanese style cheesecakes are very popular in Asia, however I never tasted them prior to moving to Australia.  Remembered one Japanese style cafe in Kuala Lumpur, the UCC cafe had window displays of Japanese Style Cheesecake which always looked very appetizing.  For whatever reason, I never gotten around to trying them. One fine day, I decided to try looking for the recipe as I was craving for a good cheesecake but didn't want to go out to buy something commecially made which usually have either too much of sugar or preservative and always seem to have an unnatural rich taste!  Found this recipe on which is easy to follow and turns out well all the time.  My friends who have tried them love them too as it is so light and soft:)  For those interested, below is the recipe (adapted from - modified slightly)

(Serves 6-8:  Be warned, you could end up having many helpings and that for sure won't be enough for even 6 people!)
1 block of Philadelphia cream cheese at room temperature
1/4 cup soy milky (or whole milk)
1/2 cup caster sugar (light brown sugar works well too)
3 eggs, separated
1/4 cup cornstarch (do not use flour)
2 tablespoon pinneaple juice (or lemon juice)
1/2 cream of tartar
2 1/2 cups boiling water
Some almond flakes to sprinkle on top (optional)

1) Preheat oven to 180 degree C
2) Grease a 9-inch cake tin
3) Beat cream cheese with milk to soften
4) Add half of the sugar, egg yolks, cornstarch and lemon juice
5) Beat until smooth

6) Beat egg whites in separate bowl until foamy
7) Gradually add remaining sugar and cream of tartar, beating on high speed until firm peaks.
8) Gradually fold beaten egg whites into the cream cheese mixture, stirring gently

9) Pour into cake pan and smooth the surface (sprinkle with almond flakes if desire, gives it a crunchy bite!)
10) Place cake pan into a larger roasting pan and place in lower rack of oven.
11) Pour enough water into the roasting pan to come half way up the side of the cake pan.
12) Bake 35-40 minutes, until a pick inserted in the middle of the center come out clean.

(Best serve warm, can be stored in the fridge for up to 2-3 days and heated up for 20-30 seconds in the microwave or eaten straight out of the fridge if you like)

No comments:

Post a Comment