Japanese-style cheesecake is very different from the cheesecake Americans love and know so well. It’s more bread-like, drier, and lighter-tasting, almost resembling a fluffy pound cake. I found a recipe on The Little Teochew, one of my favorite Singaporean recipe blogs and set out on trying it myself.
- 140 g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50 g butter
- 250 g cream cheese
- 100 ml fresh milk
- 60 g cake flour
- 20 g corn starch
- 1/4 tsp salt
- Lemon zest (some recipes call for this, just depends on personal preference)
The recipe I followed is available on: http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html. I made no adjustments to the original recipe, aside from not using a waterbath.
I actually ran into a few problems while baking this cake. I beat the egg whites for too long, which caused my cake to deflate as it baked, creating an ugly mess 30 minutes after cooling in the oven–the crust had collapsed into the center of the cake and looked like a crater (even though I let the cake cool inside the oven for a good 45 minutes, to prevent the cold air from deflating my cake). So yes, carefully read the Tips on the recipe page and beat them at High speed for a few minutes before settling on Low speed to create a finer texture. Makes a huge difference!
Another issue I had was creating an evenly melted solution of cream cheese batter. Once everything had melted in the double boiler, I still had lumps of cream cheese immersed in a pool of melted butter, cream cheese and milk. To rectify this , I resorted to blending the entire mixture with a Magic Bullet to create an even texture. It worked perfectly for me.
P.S. Once I try a water bath to make this cake, I’ll post updates to this recipe.