Japanese Cheese Cake

This cheese cake has caught my eyes for some time since I do this food blog walking. It’s basically everywhere in all Indonesian’s food blog. So I thought what’s the fuss all about, let’s give it a try then. I read the recipes and instructions plus tips really really carefully at this blog. One big problem that my oven is small! So I decided to make only half of the recipe. Then come another problem, don’t have the right pan for the au-bain marie. Got to make do with what I have. It says on the tip that the pan you use for the au-bain marie has to be shorter than the pan for the batter. Heh but I only got two loaf pans and they are just about the same height. Sigh….panic-mode-on. Then Peter got an idea, to put something inside the au-bain marie pan, so the pan for batter is higher. So we make do with two silicone muffin inside then pan. One problem solved, another problem came. The oven got too hot, after 45 mins the cake got brown already on top. Uh oh put the temperature down. Later on I found out from Peter’s mother that when using electric’s oven put the temperature 20C lower because electric oven tends to get too hot after some time, esp. if it was small. Allright then after 75 minutes as the recipes said the cake was still not done. Hmm thinking what could be wrong?? Oh the water was almost not touching the batter pan, so added some more hot water. After 120 minutes finally the cake was done. It was beautiful. 🙂 I decorated it with mandarine oranges and to stick them on the cake I used a kind of jelly. But of course you can do it with apricot glaze like the original recipe. We brought it to Peter’s parents and we had tea there. They really liked the cake. I personally like it too, it was soft, cottony, not too sweet, not too rich cheese taste. Definitely will make it again.

(Source: 35 Cheesecake Recipes Variation by Yasaboga)

Mix and sift:
50 gr flour (all purpose)
50 gr cornstarch

– 60 gr unsalted butter
– 250 gr cream cheese, at room temperature
– 120 ml whipping cream
– 5 egg yolks
– 2 tsp grated lemon rind
– 5 egg whites
– 1/8 tsp salt
– 125 gr castor sugar
– 1 tsp lemon juice

2 Tbs apricot glaze or jam
2 Tbs water

– Line the bottom of a round 22cm spring form with baking grease with butter or margarine and sprinkle flour on the surface.
– Heat the oven at 150 degree celcius.
– Put together in a sauce pan: butter, cream cheese and whipping cream. Cook au-bain marie on low heat, stir with a wisk until butter and cream cheese melted and nicely combined.
– Wait until the mixture is not so hot. Mix in flour mixture, blend well. Stir in yolks, blend well. Stir in grated lemon rind, blend well, set aside.
– Beat the egg whites until frothy, beat in sugar and lemon juice gradually while continue beating until it forms soft peaks.
– Spoon 1/3 of egg whites batter into cream cheese mixture, blend well. Fold in this batter to the remaining egg whites batter, blend well. Pour batter into round spring form pan, bake au bain marie (water bath) for approximately 75 minutes until the surface is golden yellow in color, and a tooth pick insert in the cake comes out clean, . Remove from oven, let cool.
– After the cake is completely cooled, transfer cake onto plate. Mix apricot glaze/jam and water, heat until all mix well. Brush the cake surface with this glaze, let cool.

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