Japanese Rich Cheese cake
Lined two baking pans with baking/oil paper (11.5cmx22cmx6cm)
250 gm cream cheese, cubed and softened at room temperature
60 gm butter, softened at room temperature
6 egg yolks
55 gm cake flour
20 gm corn flour
1 lemon zest
6 egg whites
1/4 tsp cream of tartar
130 gm caster sugar
Baking Tray floats on baking pan filled with water
1. Preheat oven to 150C (302F).
2. Use a large bowl, pour in milk. Place the bowl float over
simmering water. Add cream cheese, stir occasionally, until
completely dissolved and the mixture become smooth. Stir in butter,
till dissolved. Remove from heat. Let cool down a bit, then add the
egg yolks and combine well. Make sure the mixture is not too
hot, as to cook the egg yolks at this stage.
3. Combine cake flour and corn flour. Sift in the flours into the
cream cheese mixture, a small amount at a time. Mix well between
every addition, without any flour lumps. Stir in freshly grated
lemon zest. Set aside.
4. Place egg whites in a large clean bowl. Use an electric mixer to
beat the egg whites for 3 minutes, then add cream of tartar and
blend again. Pour sugar in the egg whites and blend until very stiff
5. Fold-in the egg whites into the cream cheese mixture gently with
a rubber spatula. Do not stir or beat. For a better result,
fold in egg whites a little a time, about 3 times or more.
6. Pour the mixture into the two baking pans. Place the pans into
another larger baking tray. Add hot water in the tray up to half
way. Bake for about 50 to 60 minutes. Test with a skewer that
comes out clean.
7. Turn off the oven. Leave the oven door ajar for 10 minutes.
Remove from the oven and remove from the pans. Let cool completely
on a wire rack. Chill in a fridge for about 3 hours.
- The delicate, velvety smooth texture of this cheesecake is
produced by two low-protein flours, cake flour and corn
- To prevent the surface of the cheesecake from cracking: use
low temperature and water-bath method during baking. The surface
of the cake has a tendency to rise high to a point that breaks
the structure. So, the basic principle is to keep the oven as
low as the recipe suggests as 150C (302F). When the cake surface
rises too high, that means the temperature of your oven is too
high. Reduce the temperature accordingly
- To prevent the cheesecake from shrinking: open the oven door
ajar for 10 minutes or so, and let the cheesecakes cool down
gradually but too long as moist would develop at the bottom of
the baking pans.
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