Japanese Cheese Cake

Use a thin cake knife to make a clean cut.

After drooling at  recent Japanese cheesecake posts, I knew 2012's last project simply have to be this.

This may be my first attempt at Japanese cheesecake, but I felt my courage lifted because the kid who baked this did it so effortlessly I was so moved to give it a try. It was also my maiden attempt at  baking in a  water bath, a process I still consider messy but essential for a perfect cheesecake. The only horror I had was to see the spring form floating about the bath while I pushed the entire contraption into the oven. Other than the scary episode, it was a cinch from preparation stage.

The cake, whether in its looks or taste,  was a huge success ! The texture was fine and airy without appearing dense and tasted moist without feeling  oily. I reduced the sugar by 20% and was glad with the decision. Because it was light and airy, it made a perfect guiltless snack and tea break item. What took me so long to try this, I wonder ?

Credits :  bjoycefull  

Fine and light texture

Makes a 7 inch cake.

A:

160g cream cheese

120 ml    milk

25g butter

B:

4 egg yolks

40g plain flour

30g corn flour

C:

4 egg whites

80g fine sugar

Pinch salt

Prepare a greased, lined spring form, 7 inches. Foil the exterior , 4 layers.

Prepare a water bath  big enough to house the spring form.

Preheat oven to 160C, with a low baking rack.

Warm cheese, milk and butter in a double boiler. Whisk to break up cheese mixture until it is smooth. Set aside to cool.

Sift flours.

Whisk flour into cooled cream mixture.

Whisk in egg until mixture is smooth.

In a separate bowl, whisk egg whites and salt, low speed.

Add sugar gradually and whisk  at medium speed until it forms stiff peaks.

Fold portions of the egg white  to the cream mixture.

Pour batter into the prepared spring form. Tap pan on the worktop  to rid air pockets in the batter.

Put the pan into the water bath. Pour hot water into the bath, about 1/2 inch high.

Carefully transfer the bath and pan to the oven. Bake at 160C ( preheated ) for 43 minutes.

Remove the cake from the bath immediately. Cool for 5 minutes.

Remove the cake from the spring form and cool well before serving.

Taste great warm or cold.