Sunday, August 26, 2007

Japanese Cheese Cake

I've been fiddling on this recipe for several times and finally got the rite combination without wasting any ingredients like in the original recipe stated. I wrote down the original in usual characters and italic the modification that I've made. The recipe is from Yasaboga Cheesecake's Recipes Book.

This cheesecake is one of the favourite cake in my family as well as other Rea's Cake friends. It has cottony textures enriched with a hint of lemon and the thing that make it more great is the " nyessss" sound when you take a bite of this cake... Like having a piece of cloud or something totally smooth :p (well, I think I'm not good in describing it hehehehe...hmmph, I've tried to REALLY!! :p). In the nutshell, this cake is absolutely CRAVIOUS :D
Finally, here is the recipe
Mix and sift:
50 g cake flour
50 g cornstarch

60 g unsalted butter
250 g cream cheese, at room temperature
120 ml whipping cream
3 yolks ( I use 5 yolks)
1 egg (whole)
2 t grated lemon rind
5 egg whites
1/8 t salt
125 g castor sugar
1 t lemon juice

2 Tbsp apricot glaze or jam warmed with 2 T water
or decorate with fresh fruit and whipped cream

  1. Prepare a round spring form pan (22 cm diameter), line with parchment paper and grease with butter or margarine. Heat the oven at 150C.
  2. Put together in a medium sauce-pan: butter, cream cheese and whipping cream. Cook on low heat, stir until soft and well blended, removed from heat.
  3. Add flour mixture, stir well. Add yolks and whole egg, blend well. Add grated lemon rind, stir. Set aside.
  4. Beat the egg whites until frothy, pour in sugar and lemon juice gradually while continue beating until it forms soft peaks. (Remember: DO NOT reach PEAK form)
  5. Spoon 1/3 of egg-whites batter into cream cheese mixture, gently combine. Fold-in gently cream cheese-batter to remaining egg whites, blend well.
  6. Pour batter into round spring form pan, bake au-bain-marie (water bath) for approximately 75 minutes until the surface is golden yellow. Remove from oven, let cool on a rack. (I usually just turn off the oven and let the door open so the cake won’t confront a drastic temperature which could cause a dramatically cake-sinking-like)
  7. After it is completely cooled, invert the cake, transfer cake onto plate. Mix apricot glaze/jam and water, heat until well blended and easy to brush onto cake. Brush the cake surface with this glaze, let cool.


  1. HRmmm it sounds sooo good although it looks so plain. It looks fluffy already yummmmmm

  2. Hi Cakie, thanks for visiting. yes, this cake is taste so good despite of its plain looks. But, you are free to add fruits or jam on your preferences. Try it yourself and you'll know what I mean.


Thanks for "icip - icip" ya...