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| Heat the milk, butter, and cream cheese over heat. Then remove from heat before slowing adding egg yolks, and the flour+corn starch |
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| Egg Yolk mixture |
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| Gently fold in the egg white mixture into the yolk mixture, a little at a time. |
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| Pour batter into wax-lined spring form pan and bake in water bath. |
Saw this on the Japanese Tasty website. Tried making it before and was dismal failure. After watching the Tasty video, decided to try again. It was definitely fluffy with good texture, but next time, I would make it a little sweeter. Still good though with powdered sugar! Also seems better when chilled. See Video of how to make cheesecake.
Here's what I did:
1) Pre-heat oven to 320 degrees
2) Line springform pan with wax paper, bottom and sides. Make sides a little higher.
3) Separate out 8egg yolks and 13 egg whites
4) Heat butter, milk, and cream cheese over heat. then take off heat and cool
5) whisk egg yolks and slowly drizzle into the cream cheese mixture while whisking.
6) sift in the flour and corn starch into the egg yolk mixture
7) whisk egg whites until soft peaks. Then add in 1/3 cup of sugar, then the other 1/3 cup of sugar
8) gently fold in the egg whites into the egg yolk mixture, 1/4 at a time
9) Pour batter into the pan. I lined it with 4 aluminum foil at the bottom to prevent seapage and put in water bath
10) Baked for 25 min at 320, then 50 min at 280.
Japanese Cheesecake (from Tasty)
INGREDIENTS
Servings: 6-8
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve
PREPARATION
1. Preheat oven to 320°F/160°C.
2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
6. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
7. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
8. Place a 4-inch parchment paper strip around the edge of a 9×3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
9. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
10. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan with about 1 inch of hot water.
11. Bake for 25 minutes, then reduce the heat to 280°F/135°C and bake for another 55 minutes, until the cake has risen to almost double its height.
12. Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, as the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
13. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
14. Enjoy!
2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
6. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
7. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
8. Place a 4-inch parchment paper strip around the edge of a 9×3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
9. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
10. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan with about 1 inch of hot water.
11. Bake for 25 minutes, then reduce the heat to 280°F/135°C and bake for another 55 minutes, until the cake has risen to almost double its height.
12. Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, as the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
13. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
14. Enjoy!
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