I’m baking a super soft, smooth, melt-in-the-mouth, delicious, light cheesecake for my daughter today. She’s getting a little bit of blues having to go back to school after the long school holiday break. I hope she cheers up because this is her favourite cake. She loves all things chilled. And this cake is perfect when chilled. It’s so delicious and light it’s hard to stop at one slice. It’s an absolute winner in our family. I’m looking forward to having a relaxing tea time with my gal.
The method in which this cake is made is similar to a chiffon cake. You will need to mix meringue into the egg yolk batter. Patience is required to enjoy a slice of Japanese cheesecake. From preparation to baking, to slicing the cake takes a few hours. But I think it is worth it because it is so heavenly. You need to set aside time to melt the cream cheese, let it cool and pass it through a strainer, prepare the meringue and let the cake bake for one hour then cool for another 1 to 11/2 hours before you can serve it. If you intend to make this for a party, it will be better to prepare it one day before so you have time to chill it in the fridge.
Ingredients (for an 8 inch cake):
250g cream cheese
50g unsalted butter
6 egg yolks, at room temperature
60g cake flour
20g corn flour
1/2 teaspoon salt
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
140g caster sugar
- Preheat oven to 150 degrees celcius.
- Over a bain marie/double boiler, melt cream cheese, butter and milk together to get a smooth creamy consistency. Use a wooden spoon to stir the mixture. When done, remove from the double boiler and leave to cool.
- In a mixing bowl, beat the egg yolks with a hand whisk lightly. Add milk and continue to whisk lightly.
- Sieve in cake flour, corn flour and salt into the egg yolk mixture. Fold to incorporate well.
- Pass the cream cheese mixture that has cooled through a strainer/sieve for a smoother consistency and to remove lumps from the mixture. Note: This step is important for a smooth and velvety cake.
- Fold the cream cheese mixture into the egg yolk mixture till everything is well incorporated.
- In a separate mixing bowl and with an electric mixer, beat egg whites till foamy. Add in cream of tartar and continue beating. Add sugar in three additions to the egg whites and beat till soft peaks are achieved.
- Mix 1/3 of the meringue with the egg yolk and cream cheese batter, then fold the rest of the meringue into the batter. Make sure everything is well combined.
- Pour into an 8 inch cake pan lined with parchment paper at the bottom. Tap the cake pan against the counter a few times to release any air bubbles.
- Prepare water bath by adding about 1 inch of hot water into a big cake pan (must be larger than the cake pan you are using for the batter). Then put the 8 inch cake pan into the bigger cake pan with hot water.
- Bake in pre-heated oven for one hour.
- At the end of one hour, turn off the oven and let the cake stay inside the oven with the door closed for 30 minutes. Do not open the oven door as the sudden change in temperature will cause the cake to shrink.
- After 30 minutes, open the oven door slightly to allow the cake to cool in the oven. Leave the cake in the oven for one hour.
- After one hour has passed, take the cake out and let it cool on a wire rack.
- Once the cake has been cooled completely, slice with a sharp knife. Clean the knife with a kitchen towel after each slice for clean and presentable slices.
- Store them in air-tight containers and chill them in the fridge.
And this is how my cake turned out:
Oops, this is real life! A cake with cracks on the top. I dusted the top with some icing sugar to make it look a little better. Don’t think it worked though. But trust me, it is true when they say don’t judge a book by its cover. This is super yummy, soft, smooth, cottony, and not overly sweet.
Have a nice day!