Tuesday, March 3, 2009

Japanese Soft Cheesecake

Have you tasted one of those soft Japanese cheesecake, those with no cookie base? It can be found in major bakeries like Bread Talk, Jusco bakery etc. Well, I remember when it first started, I used to buy these Japanese cheesecake from a small bake shop opposite Sogo Paragon (Singapore) long time ago.
For a 6 inch round cake, it cost about S$10 to $15. It always has a cow or a baker logo baked on it. The taste? Well, it's really soft and silky, slightly sweeten, mild cream cheese taste and melts in your mouth. ;)

This is actually my third time baking the cheesecake. My girls love it so much that they would choose this cheesecake over cookies or pound cake. I got this recipe online quite awhile back and have really forgotten where, so in any case thanks for sharing the recipe whoever you are! I will post my version of the recipe as I did some slight changes to it:

Ingredients for Japanese Cheesecake:
30g cake flour
10g cornflour
70g caster sugar
3 egg whites

3 egg yolks

50ml fresh milk

125g Philadelphia Cream cheese

25g unsalted butter

1½ tsp fresh lemon juice
1/4 tsp cream of tartar Pinch of Salt

Method:
  • Melt cream cheese, butter and milk over double boiler. Stir well and mix until all is melted and blended. Slowly add the mixture to the 3 egg yolks and stir till incorporated.
  • Add lemon juice to the egg mixture.
  • Sieve cake and corn flour into the egg mixture and stir well.
  • Whisk egg white until foamy. Add cream of tartar and sugar and continue to beat till it comes to soft peaks and shiny in look.
  • Preheat the oven to 170°C. Butter and line an 8 inch round pan with parchment. Butter the parchment paper and dust lightly with plain flour and shake off excess.
  • Gently fold in 1/3 of the egg white mixture to the egg yolk mixture. Continue to fold in the rest in 2 portions but do not over mix and deflate the bubbles.
  • Pour the batter into the cake pan and bake in oven for 30 to 35 minutes or till tester comes out clean. If you want a toasty look on the surface, you might want to up the temperature to 180°C in the last 5 minutes.
*Note: To the base of the baking tray that holds the cheesecake pan, add just enough water to create a water bath. This will yield a more moist cake.

This time I made mini cupcakes as well, topped with chocolate chips. My younger girl ate 6 in one shot! I guess she really likes it, haha.
A close look at this slice of "heaven"...good with a cup of tea. ;) Remember to refrigerate the rest of the cake if you cannot finish it.

What can I say, there's always room for desert!

19 comments:

Small Small Baker said...

I love japanese cheesecake too! Yours look so delicious. I feel like eating it now. :)

Honey Bee Sweets said...

Heehee, thanks for the compliment! I thought the top looks a bit charred though. :D In fact I think yours looks yummier on your blog. ;)

sue said...

lovely cake , one of my fav as well. But did u bake this cake using the water bath method because most of the jap soft cheesecake uses this method?

thanks

Honey Bee Sweets said...

Hi Sue,
You know what, thanks for reminding me! I did add water to the base of the baking pan (not alot, just about 1 cm level) to create more moisture in the baking..thanks!!

sue said...

hahaha no probs ..looking at the soft cake makes me hungry..i can eat a few pieces at a time..:)

Honey Bee Sweets said...

Yeah me too, haha! Anyway, thanks for dropping by. ;)

meiling said...

I tasted your cheesecake last night at mum's place, if I'm not wrong, the cake has about a week, but is still good! I think it is much better than breadtallk one. Breadtalk one is a bit too light, yours is just suited my taste.

Honey Bee Sweets said...

So glad you like it! When I come back next month, will make a whole cake for you for your birthday, ok? ;)

meiling said...

Ya! Looking forware

Anonymous said...

To confirm that the baking time is just 25 mins. I always thought I need about an hour. Apologise for my ignorance.

Thank you.

fiona

Honey Bee Sweets said...

Hi Fiona,

You are right, the timing should be longer if you are using a bigger pan. But because I used only a 5 inch cake pan and also mini cupcakes, the timing is less. But I did change the timing to 30 to 35minutes just to be sure. You will have to constantly check towards the end of baking time...please do not over bake as it will become dry. Good luck!

Anonymous said...

HI Honey Bee Sweets
i came across your blog when i am searching for ways to use up my cream cheese. I saw another jap cheesecake recipe at a forum. That recipe uses 6 eggs and also 8 inch pan while yours use 3 eggs and 8 inch pan. Would appreciate it if you can confirm if it is indeed 8 inch pan for 3 eggs.
tks
regards
octopusmum

Honey Bee Sweets said...

Hi Octopusmum,
Actually the photo of the cake you see is only a 6 inch pan. The reason why I said 8 inch is because the remainding of my batter has been used to bake mini cupcakes (see picture). So YES, the batter is enough for 8 inch pan.Good luck baking! ;)

Anonymous said...

HI

thks for the clarifications.
regards
octopusmum

Olivia said...

Hi

The cake looks really good. I will try out the recipe soon.

Thanks for sharing it.

Cheers
olivia

sony said...

This looks so good! I just love japanese cheese cakes. I tried to make this today, but just didnt raise. was too dense. I dont know where I went wrong.

Honey Bee Sweets said...

Hi Sony,
I am sorry to hear that your cake did not turn out well. I am guessing it might be your egg whites was not beaten properly? Or is your oven temperature not correct? BTW, as I suggested in my post, please bake this cake with a water bath. Best of luck if you bake again!

Carolina said...

Estupenda receta.. la hice hoy y ya no queda nada... La hare muchas veces...

Muchas gracias!!

Carolina said...

http://elcalderodelapaca.blogspot.com/2010/06/chessecake-suave-japones.html

Hola!! Hice tu tarta de queso... estaba BUENISIMA!!!!!

Gracias por la receta!!

Un beso desde España!!