I remember years ago when they started selling these Japanese cheesecakes, many people went crazy for them and did not mind standing in line for a long time to buy a cake. Once in a while I will also pamper and treat my family and myself to a cake. That soft cottony texture, a cake which is both rich yet light, not overly sweet, and emitting the fragrance of cream cheese -- it was an irresistible combination where eating one slice was never enough.
At that time I never thought someday I will bake my own Japanese cheesecake. But as the saying goes: "never say never". So here it is. It is not possible to buy this cake around where I live, and I am glad I can now enjoy it in the comfort of home, as well as share it with family and friends.
This recipe is the result of inspirations from different recipes. I tried various recipes, and ended up combining methods and adjusting the portions to fit our family's taste. I also attempted to keep the process as simple as possible. Love this cake - it makes such a delicious treat!
Recipe
Makes a 9 inch cake
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Ingredients
350g (1.5 blocks) cream cheese
60g (4 tbsp) butter
180g (3/4 cup) heavy cream
6 large egg yolks
2 tsp lemon juice
80g (1/2 cup + 2 tbsp) cake flour, sifted
6 large egg whites
155g (3/4 cup) sugar
Steps
1) I use a 9 inch springform pan - where you release the latch and the sides can be lifted up - it's easier to unmold the cake. Grease baking pan with butter, and line the bottom and sides with parchment paper.
(Note: some people wrap the bottom half of pan with aluminium foil to avoid water seepage during baking. I did not do that since my pan label says "leak-proof", and my cake turned out fine. If you are unsure or don't want to take a risk, please wrap it with foil.)
CREAM CHEESE MIXTURE
2) Cut the cream cheese and butter into 1/2 inch cubes. Use a double boiler - add cream cheese, butter and heavy cream. Stir occasionally till the cheese/butter melts and it becomes a smooth mixture. Set aside to cool down.
(Double boiler = place bowl over pot of simmering water. This will ensure the cheese and butter melts without sticking or burning)
3) Preheat the oven to 320 deg F (160 deg C).
4) Beat 6 egg yolks with hand-whisk. Add beaten egg yolks and lemon juice to cream cheese mixture (after it has cooled down) and mix well. Add sifted cake flour and mix well.
MERINGUE
5) Ensure the container and whisk for egg whites are clean and dry. Whip the egg whites till foamy (I use speed 8 on KitchenAid mixer) and add the sugar gradually in 3 batches. Whip till stiff peaks form - when you turn the whisk upside down, the peaks should point upwards without folding or collapsing.
6) Incorporate whipped egg whites - over 3 batches - into the cream cheese mixture (you need a large bowl). Using your hand whisk to gently stir and mix evenly - I find using hand whisk much easier and faster than folding in with spatula. Use the spatula to scrap down the sides and bottom of the bowl.
BAKING
7) Once everything is well-mixed and smooth, pour the mixture into the baking pan. Lightly "drop" the pan against the work counter a few times to break any large bubbles.
8) Place baking pan on tray and fill the tray with water to make a water bath. This will keep the cake moist during baking process.
9) Bake in preheated oven:
- at 320 deg F (160 deg C) for 1 hour
- reduce to 300 deg F (150 deg F) and bake for another 30 minutes
10) When cake is done, turn off the heat and open the oven door slightly. Allow cake to rest for 15 minutes before removing from oven.
11) Remove cake from pan, allow to cool and refrigerate for 2-3 hours or overnight before consuming.
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