Sunday 3 November 2013

Japanese Cheesecake 日式芝士蛋糕

Japanese cheesecake is well known for its smooth, creamy and fluffy texture and that's made this cake stand out for the rest of the cheesecake.

My plan was to bake the whole cake for Friday night Life Group Meeting.   But half of the cake had gone by evening.  I don’t blame my sons as it is indeed hard to resist.  Before the other half of the cake was gone, I quickly removed half of the half cake and set aside.  Of course, 1/4 of the cake was definitely not enough for the meeting; therefore I baked my favourite chiffon cake.  I must say that I have fully mastered chiffon cake.  I’m so proud the cake turned out well despite I haven’t been baking Chiffon cake for few months.

I must say overall I’m quite pleased with this cheesecake although it shrunk a bit.  Actually it was really a perfect cake when it was in the oven.  The surface of the cake is smooth without crack.  But it shrunk shortly after it was been removed from the oven.  

Every baker would wish their cake is perfect looking when it is served to their love ones or friends.  So naturally, my heart sank too, when I saw the cake shrunk with slight wrinkles on the surface.

I used to grumble to some of the bloggers when my cake or baked didn’t turn out well and they reminded me that we’re not professional baker.  Just like everyone, we simply loved to cook and bake our best for our love ones and share what works and don’t with friends, whom have the same passion as us.

I really enjoyed reading the blog from the regular bloggers.  They really inspired me a lot in the kitchen.  
Cheers to all the bloggers! J

Japanese Cheesecake – recipe adapted from Lena from Frozen Wings.

(For 9” Springform pan)

Ingredient A
160gm cream cheese, room temperature
25gm butter
120ml milk

Ingredients B
40gm flour
30gm corn flour

Ingredients C
4 egg yolks

Ingredients D
4 egg whites
80gm sugar
pinch of salt (replaced with 1/8tsp of cream of tartar)


(1)Line the springform pan with 2-3 layers of aluminium foil.

(2)Sift Ingredients B and leave aside. Place ingredients A over double boiler and stir till butter is melted and mixture is smooth. Remove from heat and let mixture cool before proceeding the next step.

(3)After the cream mixture has cooled down, add the egg yolks, stir in to combine followed by ingredients B.  Mix with a spatula to combine evenly.

(4)Whisk egg whites and cream of tartar and add in sugar gradually and whisk till medium stiff peaks form. Pour the cream cheese mixture into the egg whites mixture and fold till evenly combined.

(5)Pour the mixture into the prepared pan and bang the pan onto the kitchen top a few times to get rid of air bubbles. Put spring form pan in waterbath (another large tray filled with boiling water) halfway and place it in a preheated oven at 160C for 45-50mins.  Test with skewer to check if cake is cooked. Remove from oven. (I let it sit in the oven for 15minutes after completed baking time with oven door slightly ajar)

(6)Remove from pan and transfer to a plate.  (I only removed it from pan after the cake has cooled down completely)



  1. Hi Amy,
    Your cheesecake looks great, soft, spongy and fluffy! No wonder your son finds it irresistible! Your cake turns out well, a little crack here and there does not matter to me, that is what makes homebake extra special! Seriously, I think your cake is just great, the cracks are just tiny ones!

  2. Hi Amy,

    Your cheesecake looks very soft and cottony... No wonder half of it is gone so quickly :p

    I had a lot of trouble too baking mine at first... With lots of persistence, I finally managed to bake one too :D


  3. Hi Amy,
    Your cake looks moist and cottony. I would have eat 2 slices at once if this is in front of me :D
    Practice makes prefect, you will master it soon. Jia You!