Japanese cheesecake or known as light cheesecake, it is a moist, soft and tasty cheesecake that you won't get enough with a piece and won't get full even after pieces. It is quite easy to bake it, the hints is your egg white shouldn't over beating. I baked this cake last month but now only have time to publish it.
Source: Eupho Cafe, Seadragon, Jas's Kitchen,
250g cream cheese
50ml heavy cream
80g soft butter
150g egg whites (about 4-5 eggs)
1tbsp vinegar, or lemon juice or 1 tsp cream of tartaar
138g egg yolks (about 4-5 eggs)
1. Combine (A), stir over a double boiler till dissolved.
2. Mix (B) and pour into (A). Lighlt beat egg yolks and add into the batter as well, sift the mixture for a smooth batter. Meanwhile, preheat the oven 150 degree celcious. Line the bottom of mould with a piece of parchment paper, if using non-stick mould, wrap outside of the mould with some aluminium foil to prevent water going inside.
3. Beat egg whites with vinegar, add in sugar and conflour for twice and beat it till soft peak but not stiff peak or you may failed.
4. Scoop 1/3 of the egg whites into the batter and mix, and then pour into the rest of egg whites and stir it with a spatula. Do not ovemix!!!!!!!
5. Pour into mould, put the mould into a bigger pan that can fit the mould. Add in warm water into the bigger pan for water bath. The water lever should at least half of the mould.
6. Bake 25 minutes at 150 degree celcious, bake 125 degreee celcious for an hour or until a skewer come out clean. Let the cake cool completely and refrigerated for a night. Served on the next day.
1. Water bath baking is to prevent the cake quickily heating and crack, do not skip this step please.
2. You may have some crack on the surface, when it is cool, it may a bit collapse and you may not see the crack.
3. You may cover the cheesecake with some glace ---apricote jam or with some whipped cream.
4. Best chilled served, remember cut the cake only the cake completely cool down.