Saturday, June 23, 2012

Japanese Cheesecake

Ingredients:
100 ml milk
200 gm cream cheese, cubed and softened at room temperature
60 gm butter, softened at room temperature
6 egg yolks
80 gm cake flour
1 tsp lemon juice
6 egg whites
70 gm sugar

Method:




  • Preheat oven to 150C (302F).
  • Melt butter, cheese into milk over bath of hot water over heat. Stir occasionally, until completely dissolved and the mixture turns smooth. Remove from heat. Let cool down.
  • Add the egg yolks and combine well. 
  • Sift in the flours into the cream cheese mixture, a small amount at a time. Add lemon juice and mix well.
  • Beat egg white  until very stiff peaks form. 
  • Fold-in the egg whites into the cream cheese mixture.
  • Pour the mixture into the two baking pans.  Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.
  • Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. 


  • Adapted from: http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html#ixzz1yZlY1cIK

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