Strawberry Japanese Cheese Cake

I have posted this cheese cake like 2 years ago here but have a look there and compare the picture of the cheese cake from that year with this one. Very different eh? It means along the years I did learn a thing or two. Still so much to learn though in Food Photography, however I’m enjoying it so much I barely feel it as learning.

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


– Fresh Strawberries
– White transparant agar-agar or gelatine

– 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 agar-agar or gelatin according to package. Line the straberries on top of the cake, Brush the cake surface with the agar-agar or gelatine mixture, let cool.

Source: 35 Cheesecake Recipes Variation by Yasaboga

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