Friday, March 5, 2010

Japanese Light Cheesecake

I was in the mood for cheesecake yesterday & I baked 2 cakes at one go! One for my precious darling fat cheeks & one for my dear friends. Fat cheeks loved the cake much and kept asking for more. Hope my friends will enjoy it as much as she did. The cake texture was soft, creamy & fluffy. It's not too sweet and the lemon juice adds a little tang to it. Next time I shall try the vanilla version.
Here's the recipe from The Ultimate Indulgence Cheesecake:

(makes an 8" cake)
- 400g fresh milk
- 250g cream cheese
- 60g plain flour, sieved
- 5 egg yolks
- 20g lemon juice
- 5 egg whites
- 100g caster sugar

- preheat oven to 180deg c
- line cake tin with grease proof paper
- double boil milk & cream cheese till cheese dissolves
- add flour, stir & cook till smooth & thick
- remove from heat & leave to cool
- add egg yolks & lemon juice, stir well
- in a seperate bowl, whisk egg whites till foamy
- add sugar a little at a time & whisk till soft peak is formed
- slowly mix egg whites into cheese mixture
- pour into cake tin & steam bake at 180 deg c for 20mins
- after 20mins, reduce heat to 140 deg c & bake for 1hr 45 mins
- leave to cool in oven with door ajar for 1 hr then chill in fridge for 4 hrs
- remove cake fm tin, cut & serve chilled


  1. Yes yes, the cake is very very very delicious, yummy...thanks so much...

  2. That's great! Good to know u enjoyed it. =)

  3. ur cake very yummy! thx 4 e cake! u cn open bakery already

  4. Thank u for the compliment! =)