Today’s cake – Japanese cheesecake

Well known Japanese cheesecake chain, Uncle Tetsu, recently opened in Sydney.  The Blogeratti were out in force – they came, they saw, they ‘grammed….and it seemed overall they did not like it much…..too subtle, too eggy, not sweet enough a lot of them said.  Frankly I quite like the idea of a dessert that is subtle and not too sweet and I would probably enjoy it, but I still wasn’t going to traipse down George Street and line up for a couple of hours for it, especially in Winter.  So I thought I’d make my own.

Do a bit of searching and the recipe that comes up time and time again on different blogs and websites is a link back to Diana’s desserts, or slightly altered versions credited to that recipe.  But I noted the “too eggy” comments and instead tried Rachel Khoo’s version, which has four eggs instead of six for about the same quantity of sugar.

Like a New York cheesecake, it is cooked in a water bath, but it is a much lighter, softer cake, and I liked it.  But I did get cracks in the top.  I think my error was not letting the cream cheese get to room temperature, I just took it out of the fridge and used it; next time I may also try it without the oven fan. It would be lovely served with some berries.

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Ingredients
280g cream cheese at room temperature, cubed
100ml full cream milk
35g cornflour
35g plain flour
4 eggs, separated
1/4 teaspoon of cream of tartar
Zest of 1 lemon
120g caster sugar
Icing sugar, for dusting

Making it
Preheat the oven to 150°C/fan forced. Line the base of a 20cm springform cake tin with baking paper and grease the sides.  Wrap a large piece of foil under the base and up the sides of the tin. Repeat this 3 times

Place the cream cheese in a bowl. Heat the milk to boiling point and pour over the cream cheese. Beat with electric whisk (or by hand) until smooth. Add the cornflour and flour, followed by the egg yolks and zest.

In a separate bowl, whisk the egg whites to soft peaks, then add the cream of tartar and then the caster sugar, bit by bit. Fold the whites into the cream cheese mixture. Pour into the cake tin, give it a good tap,  and place in a deep baking tray. Pour cold water into the tray until it reaches half way up the sides of the tin and bake for 60-70 minutes, until golden and puffy on top.

Cool in tin then remove and dust with icing sugar to serve

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2 thoughts on “Today’s cake – Japanese cheesecake

  1. Francesca

    Mmm, yes lovely with berries. Great research Signorina. The cake shops here are plentiful but taste a little odd. I want a slice of this, for breakfast.

    Reply

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