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I’ve always had a problem with my Japanese cheesecakes. They almost always sink. So I play around with the recipe each time I make it. You can see the old recipe here. Basically, I just tweaked the recipe a little, but the cooking instructions are the same.
For the Japanese cheesecake
- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g salted butter (I used the salted SCS butter, with the star logo on a silver foil wrapping)
- 250g cream cheese
- 100ml fresh milk
- 40g cake flour/self-rising flour
- 30g corn flour
- 1/4 tsp salt
This time around for some reason I could only whip the egg whites into ribbon stage. It should be whipped til soft peaks form. It still worked irregardless. When the egg whites have been folded in with the cream cheese mixture, slowwwwwly pour it into the centre of the cake tin to eliminate big bubbles.
Also, I used a Bain Marie… I wrapped the cake tin in aluminium foil and placed it in a tray filled with hot water. Cooking will be more even that way. Then bake at 160 degrees celsius for 1 hour 10 minutes before turning off the oven and leaving the oven door very slightly ajar. Leave the cake to cook for half an hour to an hour before removing from the oven.
Used self raising flour this time.