It’s like eating clouds!! INTERNATIONAL month is getting jiggly with Japanese Cheesecake!! Even better with Strawberries!!
Wow!!! It really is like eating clouds and it’s even lighter than Angel Food Cake!!! I’ve been seeing a lot of this recipe online and I thought it was a really unique dessert. And after I tried making it, I was even happier with it!! So easy to make and see fast to whip up! This one goes in the roster for sure!!
Now for INTERNATIONAL month and just like the Malva Pudding from South Africa, I’m going to share 5 fun facts about Japan. Here they are!
- Americans have Turkey on Thanksgiving, Japanese goes to KFC at Christmas!! It started as a marketing strategy, but now it’s a tradition!
- Japan has the most expensive fruits in the world!! Have you ever had a Denseku Watermelon? It was the most expensive ever sold for $6,100 at an auction. I mean I love watermelon but no way am I getting a $6,100 watermelon!!
- There’s a special tea ceremony in Japan called Chanoyu. It can last up to 4 hours!!
- Slurping noodles is considered impolite in the US but in Japan slurping means the noodle is delicious!!
- Tokyo is the largest metropolitan city in the world with 38 million people. I thought it was New York city. You learn something new everyday!!
So a little heads up, this recipe uses a lot of bowls and a pot. So there’ll be a lot of washing, but it will be totally worth it. First, heat up the butter, cream cheese and milk in a medium sauce pan. Whisk it all together so it the cream cheese and butter melts and it comes together. Set aside to cool. This is the cream cheese mixture.
In a large bowl, whisk the egg yolks until it becomes smooth and add the cream cheese mixture.
Then add the sifted flour and cornstarch into the egg yolks. I sifted my dry ingredients on a parchment paper because it’s easier for me to sift without making a big mess. But you can also sift onto the egg yolk. Mix it into the egg yolks until it becomes smooth.
Next, the eggs. Note : You only need 8 egg yolks but you do need 13 egg whites. Remember that you will need a total of 13 eggs.
On your stand mixer bowl and using a whisk attachment, whisk the egg white until it becomes soft peak. While the machine is on low speed, gradually add the sugar. Keep on whisking on medium high for a few minutes until you get a stiff peak.
Add about ¼ of the egg whites into the egg yolk mixture. Gently fold it in with a spatula until it’s combined.
Keep on adding the egg whites little by little into the egg yolks until all the egg whites are combine.
Pour it into the prepared pan. Make sure that the sides are nice and high because boy oh boy, it will rise!!!
Put it in a water bath in a pan that’s bigger than the cake pan. You can use a larger cake pan or you can use a baking pan. Remember there are 2 different temperatures that you will use for this recipe. First you start baking for 320 degrees for 25 minutes, then you LOWER down the temperature to 285 degrees and bake it for another 55 minutes.
Now taking the cheesecake out of the pan was a feat! I even made this recipe 3 times to find the right way to take it out!! The first was a bust because I used my wire rack. It left the imprint of the wire rack on it. Not pretty. The second time I used my hand. Two problems. One, it was too hot. Two, it left my hand imprint on it. Not ideal. So I thought, why not invert it the same way I would invert a cake? Cake board it is!!! It will still hold its shape and it won’t be too hot for my hands!! Hooray!!!
After you invert it on the cake board, peel the parchment paper that’s at the bottom and the sides of the pan.
Then put your plate upside down on top of the cake ….
And turn it upside down!!
It works!!! Whoop whoop!!!!
Now I’m a true believer that every cheesecake should be served with strawberries. So I just put it around the plate…
And sprinkle the powdered sugar and…..
You’ve got yourself a Japanese cheesecake!!!! It’s so light, not too sweet and so jiggly!!!
Isn’t it so pretty ??? Pretty AND Deeeeeelicious!!! Hope you’ll enjoy this recipe!!!
Happy Baking!!!
| Servings |
10 people
|
- 7 tbsp butter
- 4 oz cream cheese
- 1/2 cup milk
- 8 egg yolk
- 1/4 cup flour
- 1/4 cup cornstarch
- 13 egg whites
- 2/3 cup sugar
Ingredients
|
|
- Preheat the oven to 320°F (160°C). Prepare a 9x3 inch round cake pan. Grease the pan and line the bottom with parchment. Line the side with parchment paper so that it's higher than the height pan so the cheesecake can rise.
- In a small pot over medium heat, whisk together the butter, cream cheese, and milk until the cream cheese melted and the mixture is smooth. Remove from the heat and let cool. This is the cream cheese mixture.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture. Stir until everything is combined.
- Sift in the flour and the cornstarch. Mix until it becomes smooth.
- In a stand mixer bowl, beat the egg whites until soft peaks form. While the mixer is in medium speed, gradually add the sugar while continuing to beat it until stiff peaks form.
- Fold about ¼ of the egg whites and into the yolk mixture. Keep adding little by little until all the egg whites is combined into the yolk mixture.
- Pour the batter into the pan and drop the pan unto a table to release any large air bubbles.
- Place the pan into a larger baking dish lined with 2 paper towels at the bottom. Fill the larger pan about 1-inch (2-cm) high with hot water. BE VERY CAREFUL!!
- Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
- Remove from oven, and carefully invert the cake onto a cake board. Peel off the parchment paper from the sides and the bottom. Turn it over into your cake plate.
- Serve with strawberries and sprinkle the top with powdered sugar.
Adapted from : Tasty
