Japanese Cheesecake

Assalamualaikum

A year (or two) back, mummy came home and brought back a slice of cake that she bought at Isetan or Parkson (can’t remember which). It was sooo good!It was creamy and soft and makes you go ohhh-la-la! They are called Japanese Cheesecake.I totally forgot all about it until a few months back when somebody posted the recipe (myresipi.net).Since then, I was determined to make some for mom and I did (of course).=)

I know. Writing about it won’t really do the cake any justice. So let me describe the cake to you in more detail (more like exaggerating about the cake.oh well).

The cake, on the outside looks like a normal yellow colored sponge cake. But once you put it in your mouth…your life will never be the same again. The softness of the cake is like a soft cotton-y pillow that melts in your mouth. The taste..the cheese ohh the cheese slowly seeps into your taste buds. They will go numb for a millisecond,shocked by the heavenly flavor. The world seems quieter. You can look around yet you can’t see anything. You can hear things buzzing about but you can’t listen to what is being said. You can touch the surfaces of the table in front of you or the chair beneath you but you can’t feel them underneath your skin. All you could focus on, is the explosion of creaminess, sweetness, deliciousness of the cheesecake in your mouth. Bless those who came up with the recipe! It’s a gift to mankind. A GIFT! So simple yet..so divine..It's THAT good.

I got and copied the recipe from here.

Japanese Cheesecake

5/8 cup fine granulated sugar

6 egg whites

6 egg yolks

1/4 tsp cream of tartar

50g butter

250g cream cheese

100ml fresh milk

1/2 cup cake flour

1/4 cup corn flour

1/4 tsp salt

1. Preheat the oven at 350 degree Fahrenheit. Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
2. Fold in the flour, the cornflour, salt, egg yolks and mix well.
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
4. Add the egg whites to the cheese mixture to and fold well.
5. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage.
6. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden
7. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse. 

Cream cheese mixture and beaten egg whites

Before 

After

Looks can be deceiving. Don't judge a cake by its picture! This cake will definitely test your patience. I’m such a nervous wreck when working with egg whites since my last mishap.Really, the way I stressed over the tiniest grease or drop of yolk is just...unnatural. By the end of this post I can be known as the crazy cake/cat person. A piece of advice, be really patient while making this cake. Take your time with the eggs and straining the cream cheese mixture. It’s all worth it.

Also, take your time to enjoy this cake. Don’t just gallop it all own in a jiff. Get yourself a nice cup of coffee/tea using the nicest cup you have and have it outside. On the verandah or you could sit on the grass perhaps?

This jade tea cup set is one of my favorites, ever.It was my grandmother's. Just look at the color and the patterns.An absolute classic. Do they still make these kinds of tea sets?

Bon Apetit!

Eid Mubarak everyone! Spread the love and joy!

Wasalam

Till then, Salut,

Blessed,

Anggerik