Japanese Cheesecake A deliciously soft and delicately fluffy Japanese-style cheesecake. Write a reviewSave RecipePrint Prep Time30 min Cook Time1 hr 30 min Total Time2 hr Ingredients 400g cream cheese, at room temperature 60g granulated sugar 60g unsalted butter, at room temperature, cut into 1 cm pieces 6 large egg yolks, lightly beaten, at room temperature 200 mL heavy whipping cream, at room temperature 10 mL lemon juice 80g plain flour For the meringue 6 egg whites, refrigerated 100g granulated sugar Instructions Lightly grease the sides and bottoms of a 9 springform cake tin and line with parchment paper. Wrap the base of the cake tin with heavy duty aluminium foil to prevent seepage. Preheat oven to 160 C and start boiling water. In a large bowl, beat cream cheese and sugar on medium-high until smooth. Add butter and mix until well-combined. Add the egg yolks and heavy cream and mix until well-combined. Add the lemon juice and mix until very smooth. Sift the flour twice, and add all at once into the cream cheese mixture. Mix until well-combined. Make the meringue - in another large bowl, beat the egg whites on medium low speed until opaque, foamy and bubbly. Add 1/3 of the sugar at a time as the mixer runs, mixing well each time. Once all the sugar has been added, increase the speed and beat for about 4 minutes or until the meringue is doubled in volume and is thick and glossy - stiff peaks. Once you reach this stage, the egg whites should not move around, and you will be able to turn the bowl upside down (slowly) without any spilling. Be careful not to overbeat. Add 1/3 of the meringue to the cream cheese batter and mix well - this loosens it. Add the rest of the meringue all at once and gently fold it in. Pour the batter into the prepared cake tin and drop from 2-3 high to remove any air bubbles. Place the cake tin in a large roasting pan and pour 1 boiling water into the pan. Place the pan into the middle of the oven. The steam from the water will help cook the cake, as well as keep it soft and moist. Bake at 160 C for 1 hour until light golden brown, then reduce the temperature to 150 C and bake for another 30 minutes. When a wooden skewer inserted into the cake comes out without wet batter, the cake is ready. Switch off the oven and let the cake sit in the oven with the door slightly ajar for 15 minutes or so. Then remove cake from cake tin and let it cool on a wire rack completely. Refrigerate overnight before serving for best results. Notes Keep cream cheese, heavy cream, butter and egg yolks at room temperature. Cool the cake slowly to prevent cracking, by leaving the oven door ajar for 15 minutes after baking By Nami Adapted from Just One Cookbook
Posted on: Mon, 22 Dec 2014 22:38:29 +0000
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