I have seen & tasted this delicious light fluffy Japanese cheese cake many times. I never thought I could make this at home. After doing a good amount of research & I was convinced that I can make this at home. I made this almost a month ago 7 totally forgot to post it. This is not a easy cake, there are few techniques to follow. I think this is the only recipe where I strictly followed the weights & directions. I actually measured each & every items to make sure it turns out perfect. Only reason I delayed making this coz its very rich & the amount of eggs you use in it is many. Best part of this cake is its not very sweet & its very light. I followed Catherine's recipe & my cake turned out pretty good. I was very satisfied with the results. Best part was that my lill Zion also loved it. The only changes I will do next time is that I will make a smaller cheese cake as this one I made was really big.
Serves around 15 people
Source: Christine Ho Here
cooking time 1.3 hours
- 250 gm cream cheese (Cut into cubes & softened at room temperature )
- 250 ml Milk
- 60 gm butter, softened at room temperature
- 6 egg yolks
- 55 gm cake flour
- 20 gm corn flour
- 1 lemon zest
- 6 egg whites
- 1/4 tsp cream of tartar
- 130 gm caster sugar
- Preheat oven to 150C (302F).
- Place a large bowl over simmering water & don’t let the bottom of the bowl touch the water.
- Add in milk, cream cheese, stir occasionally, until the cream cheese is completely dissolved and the mixture turns smooth.
- Stir in butter till its well blended. Remove from heat.
- Once the mixture is cooled add the egg yolks and combine well.
- Sift in the flours(Cake flour+corn flour) into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.
- Use an electric mixer & beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and beat until stiff peaks form.
- Fold-in the egg whites into the cream cheese mixture gently with a spatula just until all ingredients are incorporated. Do not stir, over mix or beat.If not just fold in egg whites with a small amount at a time, at least for 3 times.
- Pour the mixture into a 9 inch round or square baking pans.
- Place the pans in another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes or until the tooth pick insert comes out clean.
- Turn off the oven. Leave the oven door ajar for 10 minutes.
- Remove from the oven and pans. Let cool completely, you can have this as it is or chill in a fridge for about 3 hours.
- Make sure the cream cheese mixture is not too hot, as you don’t want to cook the egg yolks.
- If you are doing this for the first time, please watch some videos so that you are well prepared. http://www.youtube.com/watch?v=_aI3eai-Re8