Japanese Sponge Cheesecake ~

 

First time I tried to do this cheesecake... Luckily it turn out perfectly... My hardwork to study and research on the recipe paid off...

In conclusion... I find these 2 blogger has very important notes, visit them if you want good tips..

 

http://cooking.storyofbing.com/2010/09/japanese-chiffon-cheesecake/

http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html

 

Usually it was eaten plain, but I had some left over blackberries ...so why not add the variety...

Do you recognise the 2 little character I did? They are my favourite from LINE apps.

 

The following recipe is compiled from the 2 bloggers above. Thanks them for teaching me on how to do a good japanese cheesecake. 

 

Ingredients

1 block cream cheese (250g)
3/4 cup liquid cream
70g butter
5 large eggs (yolks and whites separated)
4.5 tablespoons plain flour
3 tablespoons cornflour
1/2 cup caster sugar

Method
1. Prepare the water bath in the over and preheat the oven to 180 deg Celsius.
(Look at the Tip #3 : Baking in a water bath  http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html)

2. Prepare 22cm springform pan with baking paper and grease it with butter or oil.

3. Get a pot of water boiling on the stove. Then turn the heat to low. Place 1 block of cream cheese in a heatproof bowl and place the bowl over the boiling water. Gently melt the cream cheese, stirring constantly.

4. Once the cream cheese is melted, add 70g of butter. Mix well with a whisk.

5. And add 3/4 cup of liquid cream.Whisk well to combine and then remove from the heat.

6. Add 4.5 tablespoons plain flour and 3 tablespoons cornflour to the cheese mixture. Whisk well, ensuring that there are no lumps.

7. Let the mixture cool slightly and then add the egg yolks. Mix well.
(Optional: Sieving the cream cheese batter to have a lump-free, smooth as silk batter.)

6. Add 5 eggs whites to a mixing bowl.
   And add 1/3 of sugar. Whisk the egg white and sugar mixture till bubble form at low speed.
   And then add the next 1/3 of sugar and whisk until soft perk is formed.
   Add the last 1/3 of sugar and whisk the egg white until firm perk in formed. The egg whites should stand firm and not drip back into the bowl.
(Tips on how to whisk a perfect egg whites. http://sweets.seriouseats.com/2010/02/how-to-beat-egg-whites-baking-meringues-chiffon-cakes-souffles.html)

10. Add the egg whites mixture 1/3 at a time to the cheese mixture Fold in the whites carefully so that the air is not lost.

11. Pour the mixture into the springform pan.

12. Place in the preheated oven for 10 – 15 mins or till the top of the cake is brown.

13. Reduce the temperature of the oven to 125 deg Celsius and bake for a further 60-70 mins.

14.When the cake is done, turn off the heat and let it cool in the oven for 30 mins with door ajar. Then remove the cake from the oven and allow to cool on the counter top covered with a dry clean cloth.

ENJOY!!!