Steven LOVES Japanese Style Cheesecake. If you’ve never tried it, you will have to. It combines the sponginess of a spongecake with just the right amount of cheesiness. It isn’t as rich as your typical cheesecake, and it’s not as smooth and creamy, but it’s light enough that you can have a whole one in one sitting (I’m not too sure if that’s too much of a good thing).
Since Steven loves this cake so much, I’ve tried making it many times, but I’ve never been able to make one that’s up to par. When I first started this blog, I posted the only semi-successful version of this cake. However, that was still far from acceptable. Recently, Tony of Tony & Karen (通之廚房) posted a tried-and-true recipe for this spongy cheesy goodness. Tony claims that he fails 9 times out of 10 when baking a cake, and that if he can do it, anyone can. I consider myself pretty successful when it comes to cake-baking, so I had to give this almost fail-proof cake a try.
Tony’s version uses 125g Cream Cheese, but since Cream Cheese is usually sold in 8oz (226g) blocks, I decided to scale the recipe up so that I can use the whole block. It was kind of difficult to do this scaling because I’d have to multiply the recipe by 1.8. There were some things that just can’t easily be scaled like that…=_=
Japanese Style Cheesecake (adapted from Tony & Karen (通之廚房))
1 8-oz Block of Cream Cheese (Divide into 4 pieces)
180mL Whole Milk
1/2 Stick Butter
6 Egg Yolks, whisked
45g Cake Flour
10g of Corn Starch (This is the original amount, I forgot to scale up this number…oops)
2 tsp Lemon Juice
6 Egg Whites
- Bring a 1/2 pot of water to a boil in a 2 quart saucepan. In a glass/stainless steel bowl with an opening that is slightly bigger than the opening of the saucepan, add cream cheese & milk. Reduce heat to low and place bowl into the boiling water.
- Combine cream cheese and milk until melted and a creamy mixture if formed. Turn off heat and melt butter in cream cheese mixture, stirring to combine. Remove bowl from water. Set aside.
- With whisk attachment on stand (or hand) mixer, whisk egg whites until stiff, adding sugar in the process. Set aside.
- Once bowl that held the cream cheese mixture is cool to the touch, use a strainer to strain the egg yolks into the bowl. Fold in egg yolks.
- Add lemon juice. Sift in cake flour and corn starch in 1/3 at a time. Mixing until the powder disappears after each addition.
- Strain mixture through strainer 2-3 times to ensure a smooth mixture.
- Fold in egg whites until well combined.
- Line a 10-inch springform pan with parchment paper. Oil the sides of the pan and dust with sugar. Pour in final cake batter. Wrap the bottom and side of the pan with two layers of foil (this is to ensure that the water from the water bath (see next note) doesn’t seep in). Sit pan in a water bath and bake in a 285F oven for 1 hour. Toothpick/cake tester should come out “almost” clean when inserted.
- Increase the temperature to 355F and turn to the broiler setting. Broil for about 2 minutes to brown the top.
- Turn off oven and let cool overnight IN OVEN. Chill in refrigerator for a couple hours before serving.
When we checked on the cake the next morning, the bottom seemed a little wet still…:/ …and it’s not even because of the water from the water bath (no water seeped in…I was sooooo happy when I found the pan dry)…I’m not sure if Tony’s was wet, but the ones we’ve had before are usually fairly spongy. It might be because I put too much liquid because I doubled the egg instead of multiplying it by 1.8. I also forgot to scale up the corn starch (like I said above).
Steven still liked it though… He didn’t LOVE it, but he liked it. He liked the taste of it, but not necessarily the texture. I will DEFINITELY give this cake another go with minor adjustments. Can’t wait!! 😀