Japanese Cheesecake

A friend asked for two cakes for her children’s birthday and I thought Japanese Cheesecake will be a good idea since I have baked them before and I also have the grand idea of drawing on the cheesecakes as a way to personalise the cakes. How wrong. I did a total of six cakes (I thought seven) and ALL, I mean ALL cracked. In the end, I had no choice but to cover the cakes with cream and do some decoration so the cakes look presentable enough to be a birthday cake.

That said, I will try again soon because I bought a new toy! A cake stamp! I cannot wait to use them on the cakes, hopefully, the cakes will not crack this time round. I think it is the oven temperature and I will get it right soon, so I can use my cake stamp!

There were 3 designs and I must say I like the square one the most. Cakes 1 and 2 were for my friend and cake 3 was requested by my SIL quite last minute, but I thought the design was quite elegant.

 Cake 1

 Cake 2

 Cake 3

(Makes two 7 inches Cake)

Dry ingredients

140g fine granulated sugar

60g cake flour

20g corn flour

¼ tsp salt

¼ tsp cream of tartar

 

Wet ingredients

250g cream cheese

100ml fresh milk

50g butter

6 egg yolks

6 egg whites

 

1. Preheat the oven (no forced fan) at 180 degrees.
2. Line the bottom of the cake pans and grease the sides.
3. Sift cake flour, corn flour and salt together.
4. Heat cream cheese, milk and butter in a mixing bowl, placed over a pot of simmering water until the cream cheese mixture is well mixed and there are no lumps.
5. Whisk in the yolks one at a time. Mix well.
6. Add sifted flour and fold in gently.
7. Whisk the egg white at medium speed till foamy, add the cream of tar tar and whisk till soft peak.
8. Add sugar one spoonful at a time and whisk till soft peak. Do not over whisk.
9. Add one third of the meringue to the cream cheese batter and mix well. You do not need to be too gentle at this point.
10. Fold in the rest of the meringue gently.
11. Pour batter into prepared pans and place a tray of boiling water under the baking pans before placing in the preheated oven.
12. Bake at 180 degrees for 10 min, lower the temperature to 150 degrees and continue baking for about 1 hour and 10 minutes until fully baked.

There is finally no cracks! Yippee!! I managed to try out my new toy too! Metal cake stamps! It’s a little burnt because I used 200 degrees. I think 180 degrees will be just nice!