I'm looking for Japanese cheesecake recipes that are easy to follow. Here are some blogs I've found
http://jaschin.blog.com/226114/
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2312/Recipe.cfm
http://www.recipezaar.com/90032
http://schneiderchen.de/68Japanese-Cheesecake.html
http://lousybaker.blogspot.com/
Here's a recipe provided by Small Small Baker (formerly Lousy Baker). I really appreciate her for being so helpful.
Ingredients
(8 inch round) (refer to website for 3 and 2 eggs quantity)
200g cream cheese
128g milk
43g unsalted butter
26g cake flour
14g cornflour
4 egg yolks
1/4 tsp lemon juice
4 egg whites
86g sugar
1/4 tsp cream of tartar
Method
1. Cut cream cheese into small cubes and soak in milk for 30 minutes. Melt the unsalted butter over hot water.
2. Place the bowl of cream cheese and milk mixture over double-boiler (do not heat directly). Keep stirring until the mixture is thick and no lumps are left. Add the melted butter and mix well. Remove from heat to cool.
3. Sift in the cake flour and cornflour, mix well. Add the egg yolks and mix well. Add in the lemon juice and mix well (if needed). Make sure the mixture is smooth. If there are still tiny lumps, pass the mixture through a sieve.
4. Beat the egg whites until foamy. Mix in the cream of tartar. Add the sugar gradually in 3 portions while whipping until soft peaks form (when the mixer is lifted, it should form a sharp point with a slight curve downwards at the end).
5. Add the egg white mixture into the cheese mixture in 3 separate additions, fold in gently until just blended.
6. Pour the batter into a greased and lined tin. Drop the tin onto the table a few times to knock off the air bubbles. Bake in a water bath at 170C for 15-20 minutes until the cake surface shows a slight colour change. Reduce the temperature to 150C and bake for another 40 minutes. Over the last 10-15 minutes, take note of the colour of the surface. Cover with aluminium foil if the surface brown too fast. (I bake for 30 minutes only at 150C for a 6 inch cake.)
7. Remove cake from the oven. Remove cake from the mould and leave on the rack to cool.
Extracted from http://playkeen.blogspot.com/2007/10/japanese-cheesecake.html
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2312/Recipe.cfm
http://www.recipezaar.com/90032
http://schneiderchen.de/68Japanese-Cheesecake.html
http://lousybaker.blogspot.com/
Here's a recipe provided by Small Small Baker (formerly Lousy Baker). I really appreciate her for being so helpful.
Ingredients
(8 inch round) (refer to website for 3 and 2 eggs quantity)
200g cream cheese
128g milk
43g unsalted butter
26g cake flour
14g cornflour
4 egg yolks
1/4 tsp lemon juice
4 egg whites
86g sugar
1/4 tsp cream of tartar
Method
1. Cut cream cheese into small cubes and soak in milk for 30 minutes. Melt the unsalted butter over hot water.
2. Place the bowl of cream cheese and milk mixture over double-boiler (do not heat directly). Keep stirring until the mixture is thick and no lumps are left. Add the melted butter and mix well. Remove from heat to cool.
3. Sift in the cake flour and cornflour, mix well. Add the egg yolks and mix well. Add in the lemon juice and mix well (if needed). Make sure the mixture is smooth. If there are still tiny lumps, pass the mixture through a sieve.
4. Beat the egg whites until foamy. Mix in the cream of tartar. Add the sugar gradually in 3 portions while whipping until soft peaks form (when the mixer is lifted, it should form a sharp point with a slight curve downwards at the end).
5. Add the egg white mixture into the cheese mixture in 3 separate additions, fold in gently until just blended.
6. Pour the batter into a greased and lined tin. Drop the tin onto the table a few times to knock off the air bubbles. Bake in a water bath at 170C for 15-20 minutes until the cake surface shows a slight colour change. Reduce the temperature to 150C and bake for another 40 minutes. Over the last 10-15 minutes, take note of the colour of the surface. Cover with aluminium foil if the surface brown too fast. (I bake for 30 minutes only at 150C for a 6 inch cake.)
7. Remove cake from the oven. Remove cake from the mould and leave on the rack to cool.
Extracted from http://playkeen.blogspot.com/2007/10/japanese-cheesecake.html
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