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    Japanese Cheesecake

    Uploaded by

    Siti Nadzirah
    The document shares a recipe for peach Japanese cheesecake. The author notes that their previous attempt cracked badly during baking but lowering the oven temperature helped. This time the cake had a slight split on top that disappeared as it cooled. The author will further adjust the temperature to prevent cracking. The cheesecake recipe calls for cream cheese, butter, milk, cake flour, corn flour, egg yolks, salt, egg whites, sugar and peaches. The cheesecake is baked in a water bath at gradually decreasing temperatures until set.

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    Japanese Cheesecake

    Uploaded by

    Siti Nadzirah
    113 views8 pages
    The document shares a recipe for peach Japanese cheesecake. The author notes that their previous attempt cracked badly during baking but lowering the oven temperature helped. This time the cake had a slight split on top that disappeared as it cooled. The author will further adjust the temperature to prevent cracking. The cheesecake recipe calls for cream cheese, butter, milk, cake flour, corn flour, egg yolks, salt, egg whites, sugar and peaches. The cheesecake is baked in a water bath at gradually decreasing temperatures until set.

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    The document shares a recipe for peach Japanese cheesecake. The author notes that their previous attempt cracked badly during baking but lowering the oven temperature helped. This time the cake had a slight split on top that disappeared as it cooled. The author will further adjust the temperature to prevent cracking. The cheesecake recipe calls for cream cheese, butter, milk, cake flour, corn flour, egg yolks, salt, egg whites, sugar and peaches. The cheesecake is baked in a water bath at gradually decreasing temperatures until set.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    113 views8 pages

    Japanese Cheesecake

    Uploaded by

    Siti Nadzirah
    The document shares a recipe for peach Japanese cheesecake. The author notes that their previous attempt cracked badly during baking but lowering the oven temperature helped. This time the cake had a slight split on top that disappeared as it cooled. The author will further adjust the temperature to prevent cracking. The cheesecake recipe calls for cream cheese, butter, milk, cake flour, corn flour, egg yolks, salt, egg whites, sugar and peaches. The cheesecake is baked in a water bath at gradually decreasing temperatures until set.

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    © All Rights Reserved
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    You are on page 1of 8

    Peach Japanese Cheesecake

    The last time I made this Japanese Cheesecake, the top cracked very badly and it
    looked like some railway tracks. This time round, I paid more attention to the
    temperature and lowered the heat. The cake had slight split at the surface and
    somehow disappeared while cooling in the oven (due to the shrinkage). I will need to
    adjust the temperature further to achieve a no-crack cake.
    I made this Japanese Cheesecake without my weighing scale and had to trouble Aunty
    A to
    weigh
    the
    flours
    for
    me.

    Yields a very soft and light cheesecake. Pardon the white line on the cake, it is the
    reflection from my camera's flashlight.
    Peach Japanese Cheesecake
    Ingredients
    (A)
    250g Philadephia cream cheese
    50g butter
    100ml fresh milk
    (B)
    60g cake flour
    20g corn flour
    *sifted together
    (C)
    5 egg yolks
    tsp salt
    (D)
    5 egg whites
    tsp cream of tartar
    120g fine granulated sugar
    Method

    Melt (A) in a double boiler. Cool the mixture. (I melt it over direct fire on low heat, stirring
    constantly)

    Fold in (B) & (C).

    Mix well.

    Whisk egg white with cream of tartar until foamy. Add in the sugar gradually and whisk
    until medium stiff peaks form.

    Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.

    Pour the mixture to the remaining egg whites and fold in gently.

    Fold in till incorporated.

    Pour into a 8 round cake pan (line the bottom with parchment paper). I added some
    peaches from my leftoverfruit pastry.

    Bake cheese cake in a water bath at preheated oven of 160C for 15 mins, reduce
    temperature to 150C and bake for another 45 mins.

    Turn down the temp to 140C and bake till the cake is golden brown and until skewer
    inserted to centre of cake comes out clean. Leave to cool in oven wih door slightly ajar.

    Unmould and chill in fridge before slicing.

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