Japanese Cheesecake

 

 

This weekend I made Japanese Cheesecake. If you remember from my news year resolutions post, I really wanted to try this. Glad I got that out of my system lol. I’m not going to lie, this was the most difficult cheesecake that I’ve attempted to make. I even found the ingredients hard to come by. One of the ingredients is cornstarch. If anyone knows where I can find that let me know because I could not find it anywhere. I instead opted for a substitute ingredient, tapioca and it’s not easy to work with. 

Another issue I came up against was the fact that you needed an electric whisk, which I unfortunately didn’t have to hand. My arms hate me for this fact and the process took around 90 minutes longer than it should have haha. 

This cheesecake is not my favourite. It’s not the worst cheesecake I’ve ever eaten but it’s just not something I’d rush back to make again. It’s completely different to the traditional cheesecake. You’ll see that you have to use a lot of egg to make this and in the end the taste gives that fact away. It’s like a strange sponge cake.

Below is a list of ingredients you will need if you want to try it yourself. There is also a step by step in my short hand. As always I have posted the link to the original at the bottom. Let me know what you think and if you are going to try it yourself.

 

Caz xx

 

Ingredients:

7 tablespoons of butter

100g cream cheese

130ml of milk

8 egg yolks

60g Flour

60g Cornstarch (or substitute)

13 egg whites

130g Granulated sugar

Hot water for baking

Choice of toppings for serving

 

Process:

Preheat your oven to 160°c.

Whisk the butter, cream cheese and milk together in a pot on low heat until melted and smooth. Remove from heat and leave to cool.

In a large bowl, whisk the egg yolks until smooth, then begin to slowly mix in the cream cheese mixture. Stir until combined. 

Sieve the flour and cornstarch into the mixture and continue whisking to remove lumps.

In another large bowl, beat the egg whites with a hand-mixer. Do this until soft peaks begin to form, then slowly add the sugar while you continue to beat. The peaks will stiffen.

Begin to fold the egg whites into the mixture. 

Line your tin with greaseproof paper. Pour the batter into the tin and shake to remove any air bubbles.

Place the pan into a larger baking tray lined with 2 paper-towels. Fill the larger tray with about 1 inch of hot water.

Bake for 25 minutes then reduce the heat to 140°c and bake for a further 55 minutes.

Remove the cake from the greaseproof paper straight away.

Serve with the toppings of your choice. 

https://tasty.co/recipe/fluffy-jiggly-japanese-cheesecake