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Preparation
30 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Japanese Cheesecake Serves 4
Cake Flour 60 gr (or all-purpose flour type 8) Cream cheese 160 gr (cheese cream) Unsalted butter 40 gr (animal butter/ unsalted butter) Eggs 4 pieces Unsweetened fresh milk 40 ml Lemon juice 1 ml Vanilla extract 1/2 tablespoon Sugar 120 gr Salt 1 gr
How to choose fresh ingredients
How to choose good, safe chicken eggs
- Eggshell: Fresh eggs will have a thin white powdery layer on the outside, and feel rough or heavy to the touch. If the eggshell is smooth and shiny, or has cracks, it means the eggs have been stored for a long time and are not fresh.
- Light test: You can test chicken eggs using a light bulb or by rolling up a newspaper and shining it under sunlight. If you see that the air cell of the egg is still small, the yolk is round and doesn’t move, and the white is clear with a light orange or pink color, it indicates that the egg is fresh. In the case of old eggs, they will have a reddish color with many moving veins and a large air cell.
- Shake gently: Hold the egg up to your ear and shake it gently. If you hear a noise, it means the egg is old and has been stored for a long time. If you don’t hear anything but feel strong movement when shaking, it means the egg is bad, and the hen is in the process of incubating…
What is cake flour? Where to buy cake flour
- Cake flour, also known as flour number 8, is made from finely ground soft wheat, with a high starch content and very low protein content, only about 7 – 8.5%. To the naked eye, the flour is always fine and has tiny grains.
- Cake Flour is commonly used to make light, fluffy cakes such as Chiffon, Sponge Cake, Roll Cake, Cupcake, Mousse, or Taiwanese and Japanese chiffon cakes…
- You can find Cake Flour at baking ingredient stores, supermarkets, or buy online on e-commerce websites.
What is cream cheese? Where to buy cream cheese
- Cream cheese, also known as cream cheese – this is a type of cheese made from cow’s milk or goat’s milk, white in color, soft, with a very distinctive sour and salty taste.
- Cream cheese is often used to eat directly, or served with bread, spaghetti, and can even be the main ingredient for cakes such as: cheesecake (cheese cake), Tiramisu cheesecake, salted egg sponge cake,… or appear in milk tea to enhance the appeal of this drink.
- You can find cream cheese at baking supply stores, supermarkets, or buy online on e-commerce websites.
Tools needed
How to make Japanese Cheesecake
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Beat the egg yolk mixture
First, separate the egg yolks and egg whites.
Next, add 160g of cream cheese and 40g of unsalted butter into a bowl, then place this bowl over a pot of hot water and use a whisk to mix until the mixture is smooth.
Then, add 40ml of unsweetened fresh milk, 4 egg yolks, 1/2 tablespoon of vanilla extract and continue whisking until the eggs are dissolved.
Finally, divide 60g of flour into 2 parts, sift each part into the egg yolk mixture, and mix well until the mixture is homogeneous.
Tip: To prevent the flour from clumping, you should divide each part, sift finely into the bowl, and then mix; only proceed to the next part when the previous one is blended.
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Whipping Egg Whites
Put 4 egg whites, 1ml of lemon juice into a bowl, use a hand mixer to beat on low speed until the egg whites form tiny bubbles like soap.
At this point, divide 120gr of sugar into 3 parts, adding each part of sugar to the egg whites and continue to beat on low speed for about 30 seconds.
When adding the last part of sugar to the egg whites, turn the mixer to high speed, beat the egg whites until soft peaks form, with a creamy texture, thick, shiny, and smooth. Lift the whisk to create stiff peaks that bend downwards.
Note:
- Divide the sugar into 2 or 3 parts and add it gradually, avoiding adding all at once.
- The egg whites need to be at room temperature before whipping and must not be mixed with any impurities like yolks, oils, etc.
- All utensils used for whipping egg whites such as bowls and whisks must be dry and clean.
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Mixing the Cake Batter
Divide the whipped egg white mixture into 3 parts, adding each part to the yolk mixture and using a spatula to gently fold it in.
Mix the mixture by scooping from the bottom upwards. Bring the spatula down to the bottom of the bowl, lift the heavier ingredients up, and flip them to the side. Continue this process until the mixture becomes smooth.
Tip: It is recommended to fold to avoid breaking the small bubbles in the egg whites, which would prevent the cake from rising.
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Bake the cake
Preheat the oven to 170 degrees Celsius for 15 minutes.
Prepare a removable base cake pan lined with parchment paper inside the mold and wrap a layer of aluminum foil on the outside. Then, pour the mixed cake batter into it and gently tap the mold on the table a few times to spread the batter evenly.
Tip: To ensure the cake is smooth, beautiful, and not pockmarked after baking, gently tapping the mold before baking helps the batter spread evenly and removes large air bubbles.Place the cake mold in the baking tray, then pour hot water into the tray until it is about 1/3 full. Bake the cake in a water bath for 60 minutes at 130 degrees Celsius.
After 60 minutes, open the oven door for 10 seconds, then continue to bake for another 40 minutes at 150 degrees Celsius. After 40 minutes, open the oven door for another 10 seconds and bake for an additional 10 minutes at 160 degrees Celsius.
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Final Product
The freshly baked cheese sponge cake emits a fragrant aroma that fills the air, with a super fluffy, soft, and smooth cake texture, offering a sweet and rich flavor that is incredibly delicious. The cake becomes even more appealing when served with hot tea!
It’s quick and simple to make the Japanese cheese sponge cake that is fragrant and rich. Get into the kitchen and showcase your skills to treat your family!
*Source of the recipe and images shared from Facebook: Ari Huyền Daisy.
