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Japanese Cheesecake

Posted by acid_attacks on 2006.02.01 at 10:17
food mood: stressedstressed
I'm probably the only one who went to work today, everyone else is offline. So I'm posting my recipe in this blog (actually not mine, taken from the internet pala). Here it is, the experimental Japanese cheesecake served at last night's get together. Forgive any typo errors I am so bangenge.

I think this cheesecake is perfect for those who hate the red ribbon type blueberry cheesecake (they should call it blueberry cream cake as it has more cream in it), but find the new york type cheesecake too rich for their taste.


7 oz cream cheese (1 pkg is about 8oz, so you can put the whole thing in for more flavor, or you can save the last 1 tablespoon for your pandesal)
1/4 cup milk (use fresh, evap will be too heavy)
1/2 cup white sugar
3 eggs, separated (tip: it's easier to separate the eggs while cold, but always use them at room temp)
1/4 cup cornstarch
2 Tablespoons lemon juice (i found this too sour so i might use less next time, but for those who thought the tartness was just right, 2 Tablespoons is about 1 lemon)
1/2 teaspoon cream of tartar

9" round pan (can use springform siguro)


Beat the cream cheese and milk.
Add 1/4 cup sugar, egg yolks, cornstarch and lemon juice. Use a mixer, you want your mixture to be fluffy. If you don't have a mixer, you can use a wire whisk and all your muscle power, pretend you're a mixer on medium setting, then whisk away.
Wash the beaters of your blender (or whisk), make sure it's oil free and squeaky clean. And then beat the eggwhites in a separate bowl until soft peaks form. I've never tried beating eggwhites by hand, so if you are doing this good luck and more power to you.
Add the cream of tartar. Beat again.
Add the sugar gradually and beat until stiff peaks form.
Fold the egg white into the cream cheese mixture. Be super gentle so the air bubbles won't pop and you'll have a nice fluffy cheesecake.
Pour the batter into a greased cake pan.
Put the cake pan on a large roasting pan filled halfway with water.
Bake for 10 mins at 350 degrees, then reduce the temperature to 300 degrees, bake for another 20-30 mins.
Check once in a while to make sure the top is not browning too fast. If it does, cover your pan with foil.
Do the toothpick test. When its done turn off the oven and leave your cake inside to cool. Leave the oven door ajar.
When cool spread your favorite glaze on top.
Put in a box and bring to weirdok get together.


servings c5 at 2006-02-01 06:25 (UTC) (Link)
Yay. Thanks for posting the recipe here.

Next, I want the caramel fondue recipe!
servings fairlycloudy at 2006-02-02 04:07 (UTC) (Link)
And for c5, I want that once-you-pop-you-can't-stop adobo pate. Yum.
servings fairlycloudy at 2006-02-02 04:11 (UTC) (Link)
Good job on this cheesecake, leng! Hindi ko pa rin siya makalimutan. siya na ang aking favorite, so far.
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