This recipe is from Diana’s Desserts, which is very popular over internet. Many recipe bloggers use or adapt from this recipe and said that the cheesecake is really light and soft. Long ago, I tried this recipe and it turned out to be a disaster– the top half of the cheesecake had a fine cake crumb but the bottom half was wet and dense like bread pudding. I was discouraged… until recently I saw people posting beautiful Japanese cheesecake photos on their blog, and I decided to give it a try.
Here is the verdict–
- As you can tell from the picture, the cheesecake was still quite tall and handsome (I believe it’s because of the large amount of eggs used) even after cooling and shrinking.
- I personally would like the cake browned a bit more to a beautiful golden brown with smooth top crust, not the wrinkly crust after cooling!–> maybe increase oven temperature to 350°F during last 10 minutes of baking?
- After cooling, the cake surface sticks upon contact with cling wrap, finger… turning the cake quite ugly with patches missing everywhere. Why?? Could it be oven temperature too low/ too much steam/ not baked through??
- I used low fat cream cheese so the cake didn’t have much of cream cheese taste to it.
- Very very light lemon flavor too–> will increase amount of lemon juice and add grated lemon zest next time.
- This time the cheesecake has the fine cake crumb texture. It’s moist but not wet like bread pudding. It’s very similar to my souffle cheesecake.
Cotton Soft Japanese Cheesecake Trial #1– recipe adapted from Diana’s Desserts (makes one 8-inch round cake)
2/3 cups (140g) fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
4 tbsp (50g) butter
1 block/8 oz (250g) cream cheese
100 ml fresh milk
2 tbsp lemon juice
1/2 cup (60g) cake flour
1 1/2 tbsp (20g) cornstarch
1/4 tsp salt
- Preheat oven to 325°F. Boil a pot of water. Prepare a shallow pan (I used my meat roasting pan). Grease and line the bottom and sides of a 8-inch round cake pan with parchment paper, leaving 2 inches above the rim.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Sift in the flour and the cornstarch, mix well. Add egg yolks, lemon juice and mix well again.
- Whip egg whites with cream of tartar until foamy. Add in the sugar and whip until soft peaks form (curly tip on the whisk when lifted upside down).
- Gently fold in whipped egg whites to the yolk mixture in 3-4 batches, until well blended. Pour into the cake pan. Tap on the surface once.
- Put the shallow pan/roasting pan at the lowest rack. Pour in boiling water carefully. Then carefully place the cake pan inside the water pan.
- Reduce temperature to 300°F. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown.
- After baking, turn off oven and continue let the cake sit in the oven for 30 minutes with oven door ajar open. Remove from cake pan and continue cooling on a rack. Chill completely before serving.
- Baking method: Water bath vs. steam bake–> I wonder if steam bake method will make the cake more dry and produce fine care crumb rather than wet pudding-like texture.
- Cooling in the oven: Maybe removing water pan and take away extra steam will make the cake surface less sticky?
- Oven Temperature: I used 300°F but original recipe uses 325°F. Could this make my cake look pale browned and sticky because not baked through?
- Cream cheese: Should use full fat original version for a full flavor.
- Lemon juice: Should increase to 2 tbsp next time for more lemon flavor, add lemon zest too.