The very un-american (japanese) cheesecake

by jasminechanxw

jarlsberg, cheddar, ricotta, fetta (is this considered cheese?), red leicester, tasty, blue, brie, cambert- I could really go on forever.So when i first stumbled upon this recipe,
(ok. not stumbled, I’ve been religiously stalking Thelittleteochew for as long as i can remember, squealing in excitement every time a new recipe comes up. She whips up the most sensational kitchen goods, I’ll do whatever just to be her kid for a day!)

I knew I had to make it! And of course, many a failed attempts both in Singapore and Melbourne, I finally somewhat got it right yesterday. The cake still collapses in a little, but I’ll blame that on the weather. Winter temperatures are terrible for light cakes as such- the immense disappointment that rains upon you when you come out an hour later with a cake that looks like a flatten whoopie pillow. Even leaving the cake to gradually cool in the oven for over an hour does not work. I really wonder what’s the trick behind all these, hmm.

I baked the cake the night before, refrigerated and had them this morning in bite sized cubes with a hot cuppa. The strong, sharp taste of Harrod’s english breakfast (& some grated lemon zest) and the spongy, flavourful yet not overwhelm-ly cheesy cannot be any more complimenting. This is exactly how melbourne’s cold frosty winter mornings should be overcome, I can’t think of a better way. Can you?

Japanese Cheesecake Recipe
(Adapted from Thelittleteochew )

  • 140g Fine Granulated Sugar
  • 6 Egg Whites
  • 6 Egg Yolks
  • 1/4 Tsp Cream of Tartar
  • 50g Butter
  • 250g Cream Cheese
  • 100 Full Cream Fresh Milk (Used Paul’s)
  • 60g Plain Flour
  • 20g Corn Flour
  • 1/4 Tsp Salt
  1. Pre-heat oven at 150degC & grease + line an 8-inch cake pan with baking paper. Melt Cream cheese, butter & milk in a dry bowl sitting in a larger bowl of boiling water.
    (Thelittleteochew suggested melting the ingredients in a double boiler, but i found this does the trick just as well sans hassle.)
  2. Cool the Mixture before folding in flour, corn flour, salt, egg yolks. this step is important because you don’t want to end up cooking the flour with the high temperatures. Ensure that mixture is well mixed.
    Pour mixture over strainer to rid the unwanted lumps, this will result in a smooth, silky mixture. Improves your cake texture as well!
  3.  Whisk Egg whites with cream of tartar until foamy. Add in sugar and whisk until soft peaks. (I highly recommend using a mixer, but if you’d rather do this by hand, be prepared for a very, very sore arm.)
    Note: soft peaks by mixer= a couple of mins, by hand= at least 10 mins depending on strength.
  4.   Add cheese mixture to the egg whites and fold well. Pour mixture into cake pan and tent with aluminum foil.
  5. Bake cheesecake in waterbath for 1 hr, quickly take out aluminum foil and let it bake to golden brown (or as desired) for approximately 10 mins.
  6. Leave to cool in oven for at least 1hr (in cold temperatures) or 30mins (in humid climate), then leave the cake in for another 2omins with the oven door ajar.
    * Note: sudden temperature changes will cause the cake to collapse.