After the Brownie Swirl Cheesecake, i had just under half a cup of cream cheese left in my fridge.
91 grams to be exact.It was pretty unnerving and I was really really itching to rid of it, but there aren’t many recipes that call for such a scant amount of cream cheese.
Then I remember the Japanese Cheesecake.
Unlike the western cheesecake, the Japanese cheesecake usually involve minimal amount of cream cheese. In fact, from the way it was made, and from its light and fluffy texture, this cake is closer to a chiffon cake rather than a cheesecake.
The Japanese cheesecake is usually subtly sweet, and rely on some kind of sweet jam for it sweetness.
I’ve used blackberry jam on this.
U can of course use other jams, (strawberry jams being most common).
Oh, you do want to be gentle when slicing into this cake. I really suggest in using a sawing motion with a serrated knife. Yes, this cake is THAT soft and delicate.
Japanese Cheesecake
I took the recipe from an Indonesian cookbook (50 Resep Cheesecake Variatif)
100 gr cream cheese (i only used 91 grams)
25 gr unsalted butter
50 gr heavy cream
1/2 tsp lemon zest
1/2 tsp juice of a lemon
40 gr cake flour
50 gr egg yolk
100 gr egg whites
1/8 tsp salt
1/4 tsp cream of tartar
50 gr sugar
Directions:
1. double boil cream cheese till it is soft, smooth and not lumpy. Add the butter and heavy cream. Mix well.Add the lemon zest and lemon juice.
2. Sift flour into the cream cheese mixture. Mix till combined. Add egg yolks gradually. Set aside
3. With an electric mixer, whisk egg whites with salt, cream of tartar. Gradually add the sugar, and beat till peaks form.
4. Fold in egg whites mixture to cream cheese mixture.
5. Pour into a baking tin ( my pan was 18cm x 18 cm x7). Put the baking tin into a larger tin and spoon in about 2 TBS of water into the larger tin to create a water bath.
6. Bake in a preheated oven at 350 for 50 minutes or till cooked
