Monday, 29 March 2010

His results - Japanese Cheescake

I found this recipe very pleasing to make. I enjoyed the processes; the melting, stirring, and sifting. I was happy to use my skyline loaf pan again too.

Given the lightness and beauty of the finished product it was actually almost embarassingly easy to put together. I used orange extract rather than lemon and way less than in the recipe. It reads as a tablespoon in the recipe. I don't know if that's right but I used just a teaspoon. The recipe is really huge by the way. You'd maybe want to divide it if you're going to make it yourself.

When I tested it to see if it was done (it was finished by 45 minutes by the way) it was very puffy with a cracked top. As it sat in the oven it sank a little and pulled away from the side. It didn't collapse though. It's still very puffy as you can see in the picture below.

It's impossible really to imagine just how light this is. As you bite it or slice it it make a little bubbling, popping noise like a marshmallow as the tiny delicate bubbles burst. It's delicate, with just the right amount of sweetness and a beautiful hint of orange. This is the almost the opposite of the caramel cake of a few weeks ago. Where that beats you in the face with sugar, this wins you over with a great, subtle flavour. I loved it and the colleagues were pleased with the choice. One said he could happily sit down and eat a whole cake. I think he probably could too.

1 comment:

  1. Hello there! The cheesecake is absolutely devine isn't it?! I hope you had a blast making and eating it! I know it was a big hit to those that tasted it when I made it. They keep asking for it. Haha :D


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