Ingredients:
250 gm. cream cheese
30 gm. sugar
2 egg yolks
20 gm. cake flour
30 gm. cornflour
30 gm. fresh milk
30 gm. butter
2 egg white
70 gm. castor sugar
30 gm. lemon juice
1 lemon zest
Method:
(1) Beat cream cheese with 30 gm. sugar till creamy.
(2) Add in egg yolk into the mixture , one at a time.
(3) Heat milk and melted butter over microwave and add into the cheese mixture. Add in lemon juice and lemon zest.
(4) Sift in flour and cornflour into cheese mixture and mix till well combined.
(5) Whisk egg white with 70 gm. sugar till thick and then fold into cheese mixture.
(6) Pour mixtur into a 6" round springform tin, wrapped with aluminium foild and steam bake (baine marie) in oven at 160C for about 60 mins.
(7) Leave cake to cool in oven before removing.
(8) Chill in the fridge before slicing.
(9) Slice and serve. Enjoy...
7 comments:
Hi there! I've been visiting your site once in awhile and your daily bakes are absolutely gorgeous! keep it up! Just a quick question though, I've tried to make japanese cheesecake before (with a couple of recipes) and everytime it seems to sink. can you give me some advice as to what i might be doing wrong? thanks!
Jenny
Hi Jenny,
Try steam bake and using only 160C.
Don't overwhip your egg white - soft peak will do.
rgds
Hi Lucy,
Can I know how is the texture of this cake? Thanks
wink aka Diana
Hi wink aka Diana,
This cheesecake ..mmm...how to describe ah..? Not bad lah... this cheesecake doesn't stick to your knife when you slice it. I quite like the taste though.
rgds
Hi Aunty Yochana
I love Japanese Cheese Cake! I have tried making a few times but sometimes, it would crack on the top. Do you have any idea why?
Heez. Your cheese cake looks so yummy! I would like to try baking one using your recipe. Just wondering, what does it mean by wrapping the baking tin with aluminium foil? Do you cover the top as well?
Thanks.
Hi shiyan,
wrap with aluminium at the base till the rim of your cake tin to prevent water from seeping into the cake. No need to cover the top.
If your cheesecake crack, probably your temperature could be too high or bake too long. Use room temperature cream cheese to prevent cracks.
rgds
Hi Aunty,
Can I steam the cake instead of steam bake?
Regards
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