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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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/