I'm really not a big fan of cheesecakes. Just looking at the cream cheese layer of a Blueberry Cheesecake makes me a bit woozy. I don't even understand why my sister likes cheesecakes.
Everytime we go to Bread Talk to buy Papa's priced Hokaido Dome, I can't resist looking at their Japanese Cheesecake. It looks so soft. But I was wondering why it doesn't even look like a cheesecake. It looks like a sponge cake to me or maybe just any other cake. I want to try the cake but I don't want to spend my money on something that I am doubtful of. So I just decided to make one.
When I first made the cake, I was a bit worried because the consistency of the mixture looked a bit thin but when it was already being baked, I could smell the cream cheese. It looked like the one I saw in Bread Talk only that it was thinner because I baked it in an 8-inch springform cake pan. I made the cake for the second time this afternoon for our merienda. But this time, I decided to bake it in a 6x6 in. square cake pan. But it's still a bit thin so next time, maybe I'll use a llanera or maybe just double the recipe to have a thicker cheesecake.
The first time I made Japanese Cheesacake, Mama was not really going gaga over it but she said it was delicious. But Papa-slash-Mr.-Simon-Cowell said it lacks sugar. So this afternoon, I added more sugar and I must say, Papa was right. Mama and my aunt said it was so good. For me, it was too good to be true. Biased? No. Honestly speaking, it was so moist, so soft, so fluffy, not too sweet nor too salty (because of the cream cheese). Just right. It was so light, it felt like I was eating air. It was cotton-soft. I'm starting to love cream cheese. It's so milky and creamy.
Everytime we go to Bread Talk to buy Papa's priced Hokaido Dome, I can't resist looking at their Japanese Cheesecake. It looks so soft. But I was wondering why it doesn't even look like a cheesecake. It looks like a sponge cake to me or maybe just any other cake. I want to try the cake but I don't want to spend my money on something that I am doubtful of. So I just decided to make one.
When I first made the cake, I was a bit worried because the consistency of the mixture looked a bit thin but when it was already being baked, I could smell the cream cheese. It looked like the one I saw in Bread Talk only that it was thinner because I baked it in an 8-inch springform cake pan. I made the cake for the second time this afternoon for our merienda. But this time, I decided to bake it in a 6x6 in. square cake pan. But it's still a bit thin so next time, maybe I'll use a llanera or maybe just double the recipe to have a thicker cheesecake.
The first time I made Japanese Cheesacake, Mama was not really going gaga over it but she said it was delicious. But Papa-slash-Mr.-Simon-Cowell said it lacks sugar. So this afternoon, I added more sugar and I must say, Papa was right. Mama and my aunt said it was so good. For me, it was too good to be true. Biased? No. Honestly speaking, it was so moist, so soft, so fluffy, not too sweet nor too salty (because of the cream cheese). Just right. It was so light, it felt like I was eating air. It was cotton-soft. I'm starting to love cream cheese. It's so milky and creamy.
Next time, I'll be thicker!
Drizzled it with wild honey and paired it with chocolate ice cream
My Merienda (Cheesecake a la mode)Japanese Cheesecake
Ingredients:
Melt cream cheese in 1/4 cup of milk in a saucepan over medium-low heat. Stir until the cream cheese until it's melted then, remove from fire and set aside.
In a mixing bowl, beat the egg yolks and half of the sugar using an electric mixer until light and fluffy. Fold the cream cheese mixture into the yolks.
Sift in the flour and cornstarch and stir until well-blended.
In another bowl, beat the egg whites with cream of tartar until soft peaks. Then gradually sprinkle the remaining sugar and continue beating until stiff peaks.
Fold the egg whites into the cream cheese mixture.
Ingredients:
- 3 oz. cream cheese
- 1/4 cup milk
- 2 egg yolks
- 1/4 cup plus 1/2 tbsp. sugar, divided
- 2 egg whites
- 1/3 tsp. cream of tartar
- 3 tbsp. all-purpose flour
- 1 1/2 tbsp. cornstarch
Melt cream cheese in 1/4 cup of milk in a saucepan over medium-low heat. Stir until the cream cheese until it's melted then, remove from fire and set aside.
In a mixing bowl, beat the egg yolks and half of the sugar using an electric mixer until light and fluffy. Fold the cream cheese mixture into the yolks.
Sift in the flour and cornstarch and stir until well-blended.
In another bowl, beat the egg whites with cream of tartar until soft peaks. Then gradually sprinkle the remaining sugar and continue beating until stiff peaks.
Fold the egg whites into the cream cheese mixture.
Pour into the prepared pan and bake for 30 minutes at 150 degrees Celsius.
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