Monday, December 10, 2018

Japanese Christmas Cheesecake


I have a strong attachment with cheesecake for as long as I can remember. For some years it has been a favorite and whenever I get the chance to eat a slice or two with coffee, I am at my best. But recently due to aging, I find it heavy, creamy and sweet too much. I don't know, blame it to my aging hormones. These days I love peace and quite and likewise I like my cheesecake to be soft and subtle. Japanese Cheesecake is a fad here in Singapore and I'm quite intrigue by it. What is the difference between a cheesecake and a Japanese Cheesecake? Oh yes.. now I know the answer. If like me, you find the normal cheesecake too heavy for you, then Japanese Cheesecake is perfect for us. Please note: Recipe is inspired by Rasa Malaysia. I made some changes though. Thank you Bee.

Printable Recipe
Ingredients:
1/2 cup unsalted butter
250 gms cream cheese
1/2 cup milk
7 egg yolks
1/2 cup cake flour
1/4 cup corn starch
1/2 tsp baking soda
1/4 tsp salt
7 egg whites
1/4 tsp cream of tartar
1 cup caster sugar
Direction
Melt cream cheese, butter and milk. Make sure there’s no lump. Strain if necessary. Let it cool. 
Then using the mixer, put the mixture into the bowl, add in the egg yolks. 
Using the paddle, beat for about 5 minutes in a medium strength. 
Combine cake flour, corn starch, baking powder and salt. 
Add in to the mixture together with the lemon juice. 
Mix well until well incorporated.
Make the meringue by whisking egg whites with cream of tartar until foamy.
Add in the sugar and whisk until soft peaks form.
Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. 
After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325F (160C). 
Points to Ponder: I baked the cake in a 9" round tin, it is very important to line the sides with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5". I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning).For the water bath, I used room temperature water. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It's normal that the cake will shrink about 1/2 inch to 1 inch after cooling.If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend. Refrigerate the cake for at least 4 hours or overnight.

If you have sausage fingers like me.. please, you need to be gentle on this cake. From the very beginning of baking process up to the moment when you're about to eat, you need to be gentle. I am so surprised with this cake because it is so soft, like a cotton and I imagine it somehow like a pillow.. or a  heart shaped throw pillow to be precised. The way it looks here, I really wanted to give it a try..  and so from this..
To this.... yes, because its gonna be Christmas and so I thought it would also be great to turn into a Christmas Cake. But you know after this... it seems that Christmas dropped by so fast, the next morning it was all gone... There's no words to describe how lovely and delicious is this one.. precious actually that I have to be fast.. I'm such a horrible mother..I ate more than my children did.. ha ha ha!

Where's The Party?





22 comments:

  1. Oh my...That cake looks so good and almost too pretty to cut and eat! Thank you for the recipe. Hugs and blessings, Cindy

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    1. Thank you Cindy, its a pleasure to hear from you. Merry Christmas to you and to your wonderful family.

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  2. I haven't tried a Japanese Cheesecake. That sounds yummy! Visiting from #TuesdaysWithATwist

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    1. Hello Calleen, if you like a light and yummy cheesecake, then this one is for you. Thank you for coming over and you are most welcome. Merry Christmas

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  3. I love cheesecakes, they are up there with my favourite treat. I would love to try a slice or two of your Japanese Christmas Cheesecake.

    Thanks for sharing at Creative Mondays :) Hope you can join us today.

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    1. Thank you Claire and you are most welcome. Yes I will be there every monday. Merry Christmas

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  4. This looks delicious and wonderful. Thanks for sharing

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  5. This cheesecake looks so good. Thanks for sharing at Cooking and Crafting with J & J.

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    1. Thank you Julie, you are most welcome. Merry Christmas

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  6. Now I also know the difference, thank you MarEliz! Your Japanese cheese cake does look extra special!

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    1. Oh coming from you Irene, I believe so! Thank you for coming over and for the lovely comment. Merry Christmas

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  7. Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

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    1. Thank you Marilyn, you are most welcome. Its my pleasure and thanks for the feature. Merry Christmas

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  8. Lovely presentation and it looks delicious! Thanks for sharing at Fiesta Friday!

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    1. Thank you for coming over. you are most welcome. Merry Christmas

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  9. That looks so yummy. Thanks for sharing it. #alittlebitofeverything

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    1. Thank you for coming over.Its my pleasure to share it with A Little bit of everything. Merry Christmas

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  10. I enjoy lighter flavours these days too, Mareliz. Your Japanese Christmas Cheesecake looks beautiful. I love the heart shape, perfect for Christmas. Shared on the Hearth and Soul Link Party Facebook page. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope to see you again this week. Have a lovely week ahead!

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    1. Thank you April for the lovely comments and for sharing it at the Hearth and Soul Facebook Page, appreciate it so much. Merry Christmas to you and to your wonderful family

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  11. MarEliz,
    Your cheesecake looks amazing. Please stop by Thursday Favorite Things since you are being featured.
    https://eclecticredbarn.blogspot.com/2018/12/thursday-favorite-things_19.html

    Hugs,
    Bev

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    Replies
    1. Thank you Bev, its an honor to be one of your features for the week. Merry merry christmas to you and to your family.

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