Sunday, May 15, 2011

The Lightest and Creamiest Japanese Cheesecake

I'm so glad Blogger is back. I was worried, especially when the latest post and comments went missing. But thankfully all is well now. I couldn't wait to share this delightful treat with all of you. For me, this Japanese cheesecake is humbly plain, yet amazingly glorious. If made correctly, it is light as air, while still somehow maintaining the creaminess of the cream cheese. My husband had picked up one of these a few years ago and it was really hard to not finish the whole thing in one sitting, between the two of us. I was thrilled to bits when I made it myself. And you know something, it was just as good. The lemon juice adds a lovely flavor to it. Sadly, I don't have a picture of a wedge of the cake after it was cut up. It's really hard to stop eating this.  :)  :)  :)

I'd read in a few places that this cheesecake is finicky and a lot can go wrong, but after making it, what I can say is that if you follow the instructions carefully, you will be treated to the most amazing cheesecake you've had in a while and that too, made right in your kitchen. I do hope you try this out. It would be such a shame to miss out on making this. And when you do, I;d love to know how it goes.


Please excuse the picture quality, my camera was dead and I knew if I waited to charge it, there'd be nothing left to capture. So I just used my phone instead!

Japanese Cheesecake
Recipe from: Diana's Desserts

140g superfine sugar
6 eggs, separated
1/4 tsp cream of tartar
50g butter
250g cream cheese
100 ml milk
1 tbsp lemon juice
60g all purpose flour
20g cornflour
1/4 tsp salt

Line an 8" round cake pan (bottom and sides) with some lightly greased parchment paper. (I just lined the bottom of the pan and it worked fine too.)

Melt the cream cheese, butter and milk in a double boiler.

Cool this mix down.

Fold in the flour, cornflour, egg yolks, lemon juice and mix well.

Whisk the egg whites with the cream of tartar till it is foamy. Add the sugar and continue to whisk till soft peaks form.

Add the cream cheese mix to the egg white mix and mix well.

Pour the mix into the prepared cake pan and bake it in a water bath at 160ÂșC for 1 hour and 10 minutes or until set and golden brown.

Note: I halved the recipe and used a 6" round cake pan.

This recipe is linked to -
Sweet Tooth Friday
Sweets for a Saturday
A Themed Bakers Sunday
Not Baaad
Mangia Mondays
Homespun Bakeshop

14 comments:

  1. Thanks for stopping by Angie!

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  2. Absolutely delectable ~ I could eat that whole thing! :)
    US Masala

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  3. I'm having my linky party again and this week is cheesecake! Hope you'll link this recipe or any other cheesecake recipes!
    http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-5.html
    Alyssa

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  4. We love cheesecake at my house. What makes this one Japanese?

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  5. Thanks Aipi!

    Alyssa, will link this up!!! Thanks for the invite!

    Julie, honestly, I have no idea. Thats whats its called so I just go with it!

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  6. How delicious! I love a good cheesecake.

    Thanks for linking up with Sweet Tooth Friday. I hope to see you again this week.

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  7. I've never had Japanese Cheesecake, and as light as air too. It sounds amazing.

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  8. Thanks Joy, you should try it if you have the chance!

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  9. Looks great.. what cream cheese do u use for this? I am from Delhi so i need to do some searching..

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  10. Koolgirl, you can use Philadelphia Cream Cheese, they say its the best. I get a large tub(1kg) of cream cheese from a local vendor, since I have orders to cater to.

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  11. Hello there trisha!Living in India means no cream cheese! What brand did you use...does britannia cream cheese work exactly as philidelphia.....i doubt it because britannia's cream cheese is way too tangy and salty.....so can. I use it to make a cheese cake....i read many indian cheese cake recipes using yogurt or cottage cheese....do they give exactly the same result?. Plz reply soooon!plzzzz!

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    1. Arisha, I know exactly what you mean. I actually bought a tub of Britannia and ended up using it for a dip instead of the cheesecake. If you do try it let me know if it works. I used D'lecta. Using yogurt or cottage cheese will depend on the recipe you're using. I have made cheesecakes in the past using cottage cheese and they turned out just fine. Haven't tried it as a substitute for the Japanese cheesecake though. Hope this helps.

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