Monday, September 15, 2008

Light Japanese Cheese Cake

I've always liked the Japanese version of cheesecake - light and not so guilty.

What you will need:
140g caster sugar
6 egg whites
5 egg yolks (original recipe calls for 6)
1/4 tsp cream of tartar
50g butter
250g cream cheese (I use the Philadelphia brand of cream cheese blend)
100ml fresh milk
2 tbsp lemon juice (original recipe was 1)
60g cake flour
20g cornflour
1/4 tsp salt

Melt cream cheese, butter and milk over double boiler. Cool mixture. Fold in flour, cornflour, salt, egg yolks, lemon juice and mix well. Whisk egg whites with cream of tartar till foamy. Add in sugar and whisk till soft peaks form. Add in cheese mixture and mix well. Pour into 8inch round cake pan at 160deg C for about 30min.

(Source: Diana desserts)

4 comments:

cheesecake said...

hey sweetcrumbs... dun say Food Haven for Obasan lah.. sounds so old... ;)

wow... i must say that those goodies u made/bake looks delicious... n i think u know some basic skill of photo taking too.. cos all ur foodie photos looks so nice n bright.. unlike those normal digital camera quality leh..

gan batte kudasai yo... p(^o^)q

Missy said...

I use a Canon DSLR :) but i must take like 20-30 over shots before i finally select one nice one.. can be quite tiring though.

thanks for your comments! do try the recipes too. im sure it will turn out just as well.

cheesecake said...

cool man!! u know hw to use a DSLR camera!! not many female will know or interested in using DSLR camera leh.. u go girl!!

Missy said...

hahah you are so kind. you can check out my other gallery flickr.com/missyjoan.