Helen’s Japanese cheesecake

Helen's Japanese Cheesecake.JPG

Felt like having Japanese cheesecake after a friend gave me some. I have never eaten before, so I decided to try it. She gave me her recipe. As she know I love to explore and create my own. She told me she can’t remember where she got that recipe.

She said she did try it a handful of time to get it right. So, I said I will still try it. I have also browse a handful recipes. Everyone has got different ingredients and method. I am using the Bain Marie method.

I am glad it turnout well. Not as jiggly as many that I have seen. One day, I will make it perfect. Hopefully not waste all the ingredients too. This is the 6th cake that I try and it just ok. Let’s bake!!!!

INGREDIENTS

Cream cheese batter

250 gram Philadelphia cream cheese
6 egg yolks
70 gram castor sugar
60 gram unsalted butter
100 ml thicken cream
1 Tbs lemon juice
2 tsp orange zest
60 gram bread flour
20 gram corn starch
1/4 tsp salt

Meringue

6 egg whites
1/4 tsp cream of tartar
70 gram castor sugar

METHOD

Pre-heat oven to 200°C.  Grease 23 cm spring form cake pan with butter, line bottom only with baking paper. Boil water, once done pour into a deep basin; leave it for 5-10 minutes later to put the mixing bowl where you will be whisking the cream over it.

Whisk cream cheese till smooth over a hot water bath. Add yolks and whisk.
Add the sugar and whisk. Warm thicken cream and butter in microwave (high, 1 min) or stove, whisk into batter. Add salt, lemon juice, orange zest and whisk.

Remove from water bath, sift bread flour and corn starch and fold into mixture. Whisk whites at low speed till foamy. Add cream of tartar and beat at high speed till bubbles become very small but still visible.

Gradually add the sugar 1 spoon at a time and beat till soft peaks. Fold whites into batter 1/3 at a time. Don’t over fold. Pour into cake pan and gentle tap the pan on the counter to release air bubbles.

Bake on the bottom most rack in a preheated 200°C for 18 mins (place a tea towel with 1 inches of boiling water in a roasting deep tray and cake pan inside).

Lower to 140°C for 30 mins (let the heat in the oven to drop gradually with door closed). Turn off the oven after 30 minutes baking and leave cake in the closed oven for a further 30 mins. After the 30 minutes, remove water bath and open the door of the oven slightly for 30 mins for cake to cool.

Place in fridge when it has cool done more. Serve with decoration or just on its own.

Note: Cake will shrink down, its ok. It should be jiggly. Mine is not as jiggly as seen on google recipes.

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