Oiii~! I'm Aisha 19yrs old..you can call me WashWash! Passionate and 100% loyal to food! My favorites baked goodies are bread! I ADORE BREADS! *___* and classic desserts! I'm not into cupcakes and LooksGoodTasteBad cakes!
Tuesday, August 2, 2011
My love for Japanese Sweets! : Fluffy Japanese Cheesecake~
WashWash here~
Did I mention how much I love Japan? Almost EVERYTHING about it ^ o ^ One of the things are their unique desserts ,baked goodies and breads! I just love making them.
I never get tired of trying different Japanese Cheesecake recipes, mostly because none of the recipes I tried satisfied me! Until yesterday!!! The recipe is beyond perfect, a must try and a keeper for sure :DYesterday was the 1st day of Ramadan, so when I and Shamma baked this cake we couldn't taste it. However, even the looks of it tells that its a good recipe! It did crack a little bit but it didn't shrink much like other recipes~! and the boing boing fluffy texture was so beautiful.
Later on, we both tried it and couldn't help but to get us another slice though we were FULL!! At 3am my older sister who is crazy about this cake sent me a message saying:"I finished the cake, licked the plate!"
So..will I make it again? Defiantly!
Japanese Cheesecake
The recipe makes 2 loafs (1 loaf and 6 mini loafs for us!)
Preparation time: About 15 minutes.
Making time: about 3o minutes.
Baking time: 20-30 minutes, depending on your pan and oven! The original recipe says 50 minutes but my oven tend to cook quickly for some reason! So keep an eye on your cake!
Adapted from: http://en.christinesrecipes.com (They have pictures and videos of the process!Take a look)
Ingredients:
- 250ml milk
- 250 gm cream cheese, cubed and softened at room temperature
- 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
Directions:
- Preheat oven to 150C (302F).
- Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.)
- Combine cake flour and corn flour. Sift in the flours 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.
- Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form.
- Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with a small amount at a time, at least for 3 times.
- Pour the mixture into the two baking pans. Place the pans into another larger baking tray. 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. Chill in a fridge for about 3 hours.