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.
(Makes two 7 inches Cake)
140g fine granulated sugar
60g cake flour
20g corn flour
¼ tsp salt
¼ tsp cream of tartar
250g cream cheese
100ml fresh milk
6 egg yolks
6 egg whites
- Preheat the oven (no forced fan) at 180 degrees.
- Line the bottom of the cake pans and grease the sides.
- Sift cake flour, corn flour and salt together.
- 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.
- Whisk in the yolks one at a time. Mix well.
- Add sifted flour and fold in gently.
- Whisk the egg white at medium speed till foamy, add the cream of tar tar and whisk till soft peak.
- Add sugar one spoonful at a time and whisk till soft peak. Do not over whisk.
- 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.
- Fold in the rest of the meringue gently.
- Pour batter into prepared pans and place a tray of boiling water under the baking pans before placing in the preheated oven.
- 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!