You can’t beat cheesecake, so when I found a recipe for Japanese cheesecake I simply had to give it a go.
This cheesecake recipe is definitely worth having a go at making.
But be warned, you will need to use a very big bowl. I used a standard sized bowl to make up the egg mixture, but when I added the meringue I found the mixture nearly, very nearly spilled over the top.
I also couldn’t use the water bath in the oven as described in the video. So, as an alternative, which I have used before when making cheesecake, I popped a container with the boiling water underneath the shelf when cooking the cheesecake.
The water bath is purely to help the cheesecake get a creamier texture, so it isn’t an essential part of the make as, say, cream cheese.
But back to the recipe. It is very easy, and fairly quick to put together and make.
The recipe I used came from ‘Gemma’s Bigger Bolder Baking‘ website:
- 1 cup (8oz/225g) cream cheese
- 4 tablespoons butter
- 7 tablespoons milk
- 6 large eggs , separated
- 1 ½ tablespoons lemon juice
- 2 teaspoons vanilla extract
- ¾ cup (6oz/170g) granulated sugar, divided
- ¾ cup (3 3/4oz/105g) cake flour
- 2 ½ tablespoons corn starch
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- Preheat the oven to 200 C / 400 F /Gas Mark 6 / 180 C (Fan)
- Grease and line an 8-inch springform tin. (A 9-inch round cake pan will also work.)
- Line a deep baking tray with kitchen cloth. The baking tray has to be larger than the springform tin. You are creating a water bath to bake your cheesecake in. You want to have everything ready to go so you can bake off your cheesecake straight away.
- Melt together the cream cheese, butter and milk in the microwave for roughly 1½ minutes
- Whisk the mix until there are no more lumps
- Next, whisk in the egg yolk, lemon juice, vanilla extract and half the sugar
- Place a sieve over the bowl and add in the self raising flour, cornflour and salt
- Sieve into the cream cheese mix
- Whisk in the dry ingredients until there are no more lumps
- Set aside
- Using a stand mixer or hand mixer, whip the egg whites with the whisk attachment on medium speed
- When the meringue starts to take shape, add the cream of tartar Once thick and at soft peak stage, slowly add the remaining sugar Whip until meringue turns glossy, has increased in volume and holds a stiff peak
- Using a thin edged metal spoon, take 1/3 of meringue and fold it into the cream cheese batter to loosen the mixture
- Cut and fold the meringue swiftly but gently to minimize deflation of the meringue
- Fold in the remaining meringue until blended
- The resulting batter be light and airy at this point should.
- Pour the cheesecake batter into the prepared cake pan
- Place the cake pan in the larger dish then place both in the oven
- Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter
- Bake on the bottom rack of the preheated oven for 18 minutes
- Then lower the temperature to 160 C / 325 F / Gas Mark 3 / 140 C (Fan) and bake for 12 mins only
- Then turn off the oven and open the door of the oven slightly for 30 minutes
- Remove the cheesecake from the oven completely to cool at room temp
- Turn out the cheesecake from the pan onto a cake plate and serve
- Store in the fridge in an airtight container for up to 3 days
- As I mentioned I didn’t use a water bath as described in the method – purely due to lack of tins big enough. What I did was to use the biggest tin I had an pop underneath the bottom shelf, filled with water to assist with the steam. I really must sort out the proper equipment
- When you make the egg yolk mixture make sure you use a big bowl. When you add the meringue it will increase the volume of the mixture and if the bowl isn’t big enough, the cheesecake mixture could (not that I’m saying mine did) spill over the side of the bowl!
- Make sure you really do let it cool to room temperature. I cut mine a little bit too early and had that ‘uh-oh’ moment as the middle still wasn’t quite set and I thought I’d messed up … again! But when it was completely cold, it proved that it certainly hadn’t been messed up.
Despite my initial reservations, having cut too early, it really was a delicious cheesecake.
And I will definitely be making it again. Here’s my attempt:
And here’s how I made it:
So, will you be giving this one a go?
Or is there another Japanese cake/dessert recipe that you would recommend?
Either way let me know in the comments.
The F1 Bake Off will be back in a fortnight for the Mexican Grand Prix.