Wednesday, 24 March 2010

Recipe 11 - Japanese Cheescake

I gave my colleagues a choice of three recipes like I planned to and they settled on this Japanese cheesecake. It seems like a good call to me! It's somewhere between a cheesecake and a spongecake. Very light and fluffy. I'd been looking for a good recipe online for a while and was happy when a little while ago I found this one at i bake for you.

Japanese cheesecake

250g light cream cheese, softened
50g butter
100ml milk
6 eggs, separated
125g sugar
60g cake flour (low protein flour)
20g corn flour
1/2 tsp cream of tartar
1 tbsp lemon essence

Preheat oven to 160C, 325 F, gas mark 3.

Melt cream cheese, butter and milk in a double boiler.

Allow to cool.

Whisk egg whites until soft peaks. Gradually add sugar while whisking until stiff peaks.

Sift cake flour, corn flour and cream of tartar in a large bowl. Mix in cream cheese mixture, egg yolks and lemon essence.

Gently fold in egg whites.

Transfer mixture into a greased/lined baking pan. Wrap the sides and bottom of the baking pan/s with aluminium foil. Do not cover the top! (This helps prevent water from seeping through to the pan and cake mixture.)

Place baking pan into a large roasting pan. Fill roasting pan with boiling water about up to half way to the baking pan.

Bake for about 1hr or until cooked. (Will depend on pan sizes. Check with skewer. If it comes out clean, it is cooked)

Leave door ajar for about 45mins. (ie. leave an oven mit in between door and oven to give about 1-2cm gap for heat to slowly disperse. Don't open the door fully!)

Allow to cool completely on wire rack.

I'm looking forward to it and so are the colleagues. It's definately something a bit different. She and I exanding our repertoire and building our skills!

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