Thought I’ll bake a Japanese Cheese cake for my good friend who LOVES Japan.
It was rather challenging but at the same time so satisfying to FINALLY accomplish it 😀
Scroll down or click “continue reading->” for the recipe I adapted from several different video and recipes.
Soft and Fluffy Japanese Cheese Cake
adapted from Cooking with Dog and Just One Cook Book
Ingredients For 1 Portion
I use 4 portions as I had a cake pan with a diameter of 7″ and height of 3″
Cream Cheese Mixture
- 1 Egg Yolk
- 50 g Cream Cheese
- 10 g Butter
- 50 ml/g Milk
- 15 g Sour Cream
- 1/2 tsp Vanilla Extract
- 10 g Cake Flour
Meringue
- 20 g Granulated Sugar
- 1 Egg White
Equipment Used:
- Mixing Bowl
- Glass Bowl which fits on top of a cooking pot
- Spatula
- Whisk
- Oven
Directions:
- Pre-heat oven to 180° C [ 350° F ]
- Make Baking Paper Strips
- Grease inside of cake pan and one side of the sweet shape cut out and the long rectangle shape cut out. The cake pan I’m using has a diameter of 7″ and height of 3″.
- Mix well together in a double boiler then take off the heat
- 100 g Cream Cheese
- 40 g Butter [Unsalted]
- 60 g Sour Cream
- 100 ml/ g Milk
- Once mixed set aside to cool and separate 4 eggs
- Add the 4 egg yolk to the cream cheese mixture and mix well
- Sieve into the mixture
- 40 g Cake Flour
- Sieve the whole mixture to remove lumps. [I actually forgot to and it was fine, but it’s up to you how fine you want it to be]
- Making the Meringue
- Put in a mixing bowl and beat on speed 4 till foamy
- Add in 3 part process and beat until soft peak
- 80 g Granulated Sugar
- 80 g Granulated Sugar
- Add 2/3 the meringue mixture in 1/3 portion at a time into the cream cheese mixture. Wish it in gently till evenly mixed [Till the mix is 1 colour with out streaks]
- Add the mixture into the mixing bowl with the meringue. gently mix/ fold it in with the whisk.
- Pour mixture into prepared cake pan, slash the batter with the spatula to remove air.
- Bake in a Bain-Marie
Pour hot water into another tray about 2 cm deep - Place the cake pan into the tray in bottom of the oven and bake at
- 160° C [ 320° F ] 70 – 75 mins
- 150° C [ 300° F ] 10 minsNote: It really depends on your oven, use this as a guide. I ended up doing 160°C till the top was nice and golden brown then I lower the temperature to 150°C for the rest of the cooking time
- Leave the cake in the open with the door a jar for 30 mins before taking it out.
Looks brilliant. Thank you for the detailed explanations. I am a somewhat melchol detail person so really appreciate it!
Thank you Jenn:) You are welcome. Goodies to know you appreciate it^^ Do let me know how you go. Also thank you for your lovely feedback 🙂