Week 173: Japanese cheesecake

I am not really one to obsessed about getting the perfectly shaped cake, as I normally prefer my cakes smothered in frosting. Even then, it was strangely satisfying to finally achieve that, even if you cannot tell from this picture.

The cake is split in half and filled with a layer of leftover lemon cream and a generous portion mascarpone chantilly cream, recipe shared by Otto (it was super yummy, by the way). And since it is berries season, the cake is topped with a myriad of strawberries, cherries and blueberries.

I can’t wait to dig in.

For the cheesecake

125g cream cheese

3 egg yolks

35g + 35g fine granulated sugar

30g unsalted butter

50g whole milk

1.5 tbsp lemon juice

Zest of half a lemon

1/8 tsp salt

30g cake flour

10g corn starch

3 egg whites

1/8 tsp cream of tartar

1) Preheat conventional oven to 200C, no fan.

2) Line the bottom of a 6″ inch by 3″ tall cake tin with parchment paper.

3) Whisk cream cheese over a water bath until smooth.

4) Add yolks and half the sugar (35g) and whisk into the batter.

5) Warm the milk and butter until butter has melted thoroughly and whisk this into the batter.

6) Whisk in the salt, lemon juice and lemon zest.

7) Remove batter from heat, sift in the cake flour and corn starch and gently fold it in.

8) Whisk the egg whites until foamy then add the cream of tartar and continue to whisk until small bubbles appear.

9) Slowly add sugar while whisking and continue to whisk until soft peaks formed.

10) Gently fold the meringue into the cream cheese batter into 3 additions. Try not to knock too much air out of the batter.

11) Pour batter into cake pan and tap the pan on the counter to release air bubbles.

12) Baked in a water bath in the preheated oven for 14 mins. Then reduce the heat to 140C and bake for a further 40.

13) Let the cake cool in the oven for a further 30 minutes before removing and unmolding the cake. Allow the unmold cake to cool further on a cooling rack.

Note: Next time, can try increasing baking time by another 10 to 20 mins.

For the whipped cream

45g icing sugar

45g mascarpone, at room temperature

300g heavy cream, very cold

1 tsp pure vanilla extract

1) Add icing sugar, mascarpone and heavy cream into the bowl of a stand mixer and whisk on high speed until cream has thickened.

2) Add the vanilla extract and whisk until cream has formed soft peaks.

While all the Japanese cheesecakes I have baked have been nice and light, this is the first one where I have been absolutely satisfied with how the cake turned out aesthetically. The instructions and tips provided in the source recipe has been priceless. So, please do check it out.


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