Japanese Style Cheese Cake

This cheese cake is my favorite of all time.  French or German style cakes I grew up eating are very popular in Japan.  My dad would bring a box full of assorted cakes after he came home from his trips or we would buy them for any special occasions.  This is the one that I always picked.

It's like soufflée but still has that dense moist feeling of the cheese cake.  I love this one maybe because I'm not a big fun of sweets and especially heavy sweets.  

It's a bit of work to be honest, so I don't make it very often.  But that's also what makes this cake extra special.  My son loves it almost like I do.  

As you can see, I did burn the top a bit, so be careful!  I'll have a piece of aluminum foil ready in case next time.

If you are like me, not a huge fan of heavy cakes, this one will be your favorite too.  If you ever had this kind of cheese cake, give it a try.  It's worth it.

Recipe:  8 servings (7"x3" pan)


200g or 7oz of cream cheese (room temperature)
200ml or 4/5 cup of milk
4 medium eggs (cold)
70g or 6 table spoons of cane sugar
40g or 3 table spoons of flour
2 table spoons of corn starch
1 table spoon of lemon juice
1 table spoon of honey


Use the pan that the bottom is removable.  Cut the parchment paper into round for the bottom of the cake pan and rectangle for the side of the pan.  You can see the quick instruction here.  Rub butter all over inside of the pan's surface to avoid cake from sticking. Then place cutout parchment papers inside.  

Put the room-temperated cream cheese and milk in a sauce pan.  Gently mix it over medium heat until the mixture melts nicely together.  Take it off the heat and add lemon juice and sugar, and stir.  

Preheat the over at 160°C or 320°F.

Separate egg yolks and white.   After the cream cheese mixture cooled down, ad one egg yolk into it one at a time.  Mix well and set it aside.  Whisk the egg whites with a hand mixer until it makes a peak when scooped with a spatula or farm and fluffy for about 10-15 minutes.  

Slowly add one scoop of melange into the cream mix.  Stir and mix by scooping from the bottom and folding gently but quickly.  

Shift flour and cornstarch into the mixture and mix gently until it's smooth.

Transfer the mixture into the cake pan.  

Pour 3cm or 1inch of cold water into a cooking tray and place the cake pan on the tray.

Bake it for 20 minutes and then turn the temperature down to 140°C or 285°F and bake for another 40 minutes.  Place a aluminum foil over if it looks too burned on the top.  

Place a skewer to check if the middle is baked. 

Take it out of the over and let it rest for 5-10 minutes.  Take the cake out of the pan and remove the parchment paper.  Apply some honey or marmalade on top (optional).  

Enjoy the fluffiest, super moist, the most amazing cheese cake!


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