Japanese Cheesecake

Received an "order" for a Cheesecake, those light Japanese version and I decided to take up the challenge as it has been a while since I baked a Japanese Cheesecake. The thoughts of mixing in Egg Whites deter me as I haven really been baking cakes much.

I googled and decide to try a new recipe from JustOneCookBook. Her Japanese recipe never fails me and always keep me happy after seeing my end product. Ha~

I followed the recipe exactly except that I mixed 40g Plain Flour + 40g Corn Flour instead of 80g Plain Flour and I omit Lemon juice as I kept forgetting to replenish them! Other than that, I took about 10 tablespoon of batter and mix with 1.5Tbsp of Cocoa powder. I wanted to drip small dots to make flower swirl to run thru skewer but I was too clumsy and end up piping all the batter onto the cake. So I jus swirl it big for marble effect!

End results? I think lemon juice should not be omitted. But the cocoa marbled effect really makes the cake taste yummy! Texture is so good! All packed to give away!

Japanese cheesecake (adapted from JustOneCookBook)

400g Cream Cheese

60g Sugar

60g Butter

200g Whipping Cream

6 Egg Yolks

1Tbsp Vanilla extract

80g Plain Flour

6 Egg whites

100g Sugar

1) Beat cheese and sugar til combined. Add butter and continue to beat til it is fluffy.

2) Add yolk, followed by Whipping Cream making sure it is well mixed after each addition. Add in Vanilla extract. Add in Plain Flour and mix well.

3) Beat whites with sugar til stiff peak and add to cake batter in 2 additions.

4) Water bake for 1hr at 160deg then 30mins at 150g. 

5) Once skewer comes out from cake clean, leave it to cool in oven with door ajar. Serve after chilled.