Posted by: Jonjon | February 15, 2009

Cheesecake – Japanese Cheesecake 9/10

Cheesecake – Japanese Cheesecake 9/10

February 15 2009


* 350 g Cream cheese (at room temperature) 87.5g
* 120 ml Milk 30ml
* 5 pcs Egg yolks 1.25 egg yolks = 15g egg yolks
* 150 g Sugar 37.5g
* 50 g Cornstarch 12.5g
* 2 tbsp Lemon juice ½ tablespoon
* 5 pcs Egg whites 1.25egg whites = 47.5 egg whites
* ½ tsp Lemon juice (or white vinegar) 1/8 teaspoon

For glazing:

* 2 tbsp Apricot jam 1/2tbsp
* ½ tbsp Water 1/8tbspoon


1. Pre-heat the oven to 175C/350F. Line a 26cm cake tin with greaseproof paper both bottom and the sides. If you use a spring form with a removable bottom, then you must use tin-foil to the cake tin completely to avoid the water penetrate right through to the cake.
2. Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornstarch, lemon juice and combine together.
3. Place the egg whites and lemon juice or white vinegar in a large bowl, whisking them until foamy and then keep whisking, adding the remaining sugar in 3 batches until the mixture stands in stiff peaks.
4. Fold one third of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
5. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 60-70 minutes. Leave in the tin until cool enough to handle.
6. Put the jam in a sauce pan on a low heat with the water and warm up until it’s melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.
7. If the surface of the cake becomes too dark while baking, cover with a piece of tin foil. Don’t remove the cake from the tin until it’s completely cool.

Wow, I really liked this cheesecake. I don’t really like the western kind of cheesecake because they are just so rich in cream cheese and cream etc etc. But wow, this cheesecake actually tasted like a cake with cheese inside. I couldn’t control the temperature of my oven well so it went up to 185, then down to 165, fluctuating a bit during the cooking time, so I ended up with a cracked cheesecake. Another reason why that my cheesecake cracked perhaps was due to me overbeating the cream cheese mixture. I should have mixed it until it had just blended, and also I didn’t fold in my egg whites well enough. Though the cheesecake was really good, and I didn’t have jam with it. I was quite concerned when the top was browning, but that was just the sugar caramelizing, making the top brown part taste like a honey cake. By the way, most of the flavor came from the sugar and lemon.


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