Japanese Light Cheesecake
May 20th, 2009.
Categories: All, Baked, Dessert, Lacto Ovo, Vegetarian
I baked this cake some time ago, and Ian loved it. This is an 8″ cake, and he alone ate almost one-third of it!! He wanted more, but I have already distributed the rest to SIL and MIL, who love cheesecakes as well. Anyhow, I told him that I would not make this again, coz it is not that easy. Maybe till I got absolutely nothing better to do!
First of all, you need to prepare the sponge cake for the base. Refer to Sponge Cake recipe, if you do not have one.
BASE
1 slice of 8″ sponge cake
CHEESECAKE INGREDIENT
(A)
400g fresh milk
250g cream cheese
60g plain flour, sieved
(B)
5 egg yolks
1 tsp lemon juice
(C)
5 egg white
100g caster sugar
METHOD
1. Line an 8″ cake tin. Put in a slice of 8″ sponge cake.
2. Preheat oven at 180C.
3. Double-boil fresh milk and cream cheese until melted. Add in flour and stir well until mixture thicken. Leave cool.
4. When (3) is cool, add B and mix well.
5. In a clean bowl, whisk C at high speed until soft peak is formed. Add this to (4).
6. Strain the mixture (I hate this process, but if you don’t do, the cake is rough) onto the sponge cake in the cake tin.
7. Steam bake the cake at 180C for 20 min. Reduce to 140C and continue baking for another 1 hour 45 min or until cooked.
8. Turn off the oven, leave the cake to cool inside with door ajar for 1 hour. Chill in the fridge for 4 hours before serving.
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May 26th, 2009 17:25
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September 11th, 2009 12:59
[...] other day, I was so so so patient, baked this Japanese Light Cheesecake without any help (maid not around). Feel so much of accomplishment. And I grow to love my induction [...]
March 13th, 2010 16:49
hi! came across your site and saw this beautifully baked japanese cheesecake!
just wondering if you’re using the real huge baking oven? as in the build-in ones? because mine is the plug in type and its not able to bake tall cake like yours. the top will burn 1st and the centre will still be wet.. i already tried the whole ‘steam bake’ as well. what should i do?
March 20th, 2010 22:51
Von: My oven is not very huge, but it has at least 2 or 3 racks, and it is built-in. I used to use a stand-alone, which is also fine. I’m not sure about the type you have, maybe the manual will help? I think perhaps the surface is too near to the heating iron/ source?
April 13th, 2010 15:18
Hi Suzette,
Wow….I love this jp cheesecake, it is very nice and smooth. I alone can eat 1/4 in one go..hehe. Thanks for sharing the recipe. I dont think this is the same as the “cotton soft” jp cheesecake. Am I right?
April 14th, 2010 03:24
cheebee: Sorry I don’t know about the ‘cotton soft’ type, but this one is not those hard or rich type. Me too, I can eat many pieces at one go. :p
July 1st, 2010 13:33
Hi, can i just simmer the milk and melt the cream cheese in that milk?
July 1st, 2010 18:00
Azura: Just worried that it will over heat and damage the cheese. If you can control it very well, guess should not be a problem.
July 13th, 2010 16:48
what about the base?can i replace the base with something else or can i have no base at all?
July 13th, 2010 18:04
Azura: If you don’t put a base, it would be hard to pick up, as it is really soft. You can replace it with crumb base, or any other cake slices – just experiment until you find something you like.
August 19th, 2010 14:27
What is steam bake? how do you do it?
August 19th, 2010 23:58
Yen: I have written about steam bake, but schedule to post on 23 Aug 2010. Please check out this link later: http://suzettecooks.com/2010/08/tips-what-does-steam-bake-mean/
June 22nd, 2011 13:21
Hi, do you sell this cake? How much you charge?
June 22nd, 2011 18:51
Alcia: No lah, I don’t sell this because too many similar ones sold in Jusco for such low price that I can’t meet. LOL!
November 3rd, 2011 22:33
I tried this recipe Japanese Light Cheesecake before, it’s some sort of too moist and too strong milk taste.
Love to bake
November 4th, 2011 08:42
Same recipe as this? I don’t get what you describe wor… Did you leave in the turned-off oven for another hour? That’s important to get the inside cooked (hence not ‘too moist’)
November 24th, 2011 15:29
hi ,
your cake looks lovely.by the way i noticed that your cake seem to have a very shiny surface.Did you glaze the cake? If so, may I know how you do it? thanks ^.^
November 25th, 2011 17:13
Dina: Yes! You are so sharp to notice that.
I used apricot glaze. Just take a tbsp of apricot glaze, add about 1-2 tbsp of water, over double boiler melt it completely, and then glaze on top of the completed cake. It gives a shiny surface – apart from making it looks nicer and keeps it moistured, no other benefits I think. LOL!
November 25th, 2011 19:08
Hi, is it possible for me to replace the sponge cake base with graham crust?
November 26th, 2011 19:09
You can do that, but the texture would not be match with the filling. The filling is quite fluffy when ready, which goes very well with the sponge cake or angel cake layer.
May 12th, 2012 00:54
Hi, I had tried out this recipe but was unsuccessful….too moist inside the cake. Or is it suppose to be damped n soft like jelly consistency?
May 15th, 2012 18:06
Siew Bee, no it should not be so damp. The texture is like cotton, like chiffon cake but more moisture and denser than chiffon. Did you leave it in the oven for another 1 hour before removing it, with oven turned off at the end of baking? That is the most crucial part, not only that the remaining heat continue to cook the cake, it also ensures the cake doesn’t crack on top.