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!

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