It’s been a long long time since I last baked a Japanese Cheesecake and this round I size it down to a 6″ cake tin ~ 2 eggs proportion. And instead of double-boiling the cream cheese and milk, I microwave it simply becos I’m lazy to bring out so many utensils. I vividly remember the battling of dark spots on the cake surface and crack top. I’m sure most home bakers have went through this experience of “must” get-it-correct attitude.
If you’re following the original recipe, it will give you a moist yet light texture that melt in your mouth. I’ve tweak the recipe slightly to my own preference as I wanted a more “cake” texture.
Ingredients (for 6″ tin)
115g cream cheese
25g melted butter
25g cake flour
15g corn flour
2 egg yolks
1 tsp vanilla bean paste or vanilla extract
2 egg whites
1/8 tsp cream of tartar
45g caster sugar
1. Cut cream cheese in cubes and leave it in milk for 30 mins.
2. Warm up cream cheese + milk in microwave for short 20 secs, bring out to stir and continue to microwave till lukewarm or when cream cheese is dissolve and no visible lumps are seen. If necessary, strain through a sieve.
3. Add in melted butter and mix well. Leave aside till slightly cool.
4. Sieve in cake flour, corn flour followed by 2 egg yolks.
5. Whisk egg white with cream of tartar till foamy and add in caster sugar bit by bit till “almost” stiff peak. The meringue should have be stiff peak yet still glossy.
6. Bring 1/3 of the meringue to the egg yolk mixture and fold in well. Combine both mixture together and pour in a 6″ round tin.
7. Using the bain-marie (water bath) method, bake at 170 degrees for 20 mins and bring temperature down to 150 degrees for another 20 mins.
8. Leave the cake in the oven with the door ajar for 30 mins before bringing the cake out to cool completely.