Tuesday, January 27, 2009

Japanese Style Cheesecake

I've always wanted to try making Japanese-style cheesecake since the day I had the pleasure of eating a slice. The texture is unlike the usual because for one it's cotton-soft and melt-in-your-mouth, which I have always wondered about. I found this recipe and tried it, and now I know that the secret for the cottony-texture is the cornstarch and separated-egg procedure.
1 bar 8-ounce cream cheese
1/4 cup milk
1/2 cup refined sugar
3 eggs, separated
1/4 cup cornstarch
1/2 teaspoon cream of tartar
Preheat oven to 350 degrees farenheit. Grease an 8-inch round cake pan, set aside. Beat creamcheese until soft and add milk. Add half of the sugar with the eggyolks and cornstarch, beat until well-combined. In another bowl, with whip attachment, beat egg whites and cream of tartar. Add sugar a little at a time being careful not to deflate the bubbles, whip until medium peak. Fold in beaten egg whites into creamcheese mixture and pour into pan. Bake in a bain-marie for 1 hour. Leave oven door ajar for one more hour before taking it out and unmolding.

1 comment:

Anonymous said...

The texture on this cake is quite beautiful. How did you achieve it? I'm assuming it was an addition after the cake was baked.