Recipe and picture from www.dapur.blogspot.com
This Japanese Cheesecake is denser in texture compared to the one I tried before, and less eggy. It is more 'cheesecakey' than 'chiffony'. Personally I prefer this one, although the cake is pretty low. I might have to scale it up a bit next time. The amount of lemon juice in the recipe is just nice, not sour at all. And the apricot glaze is a definite must! This is the second time I baked this cheesecake. After trying out other recipe that calls for 6 eggs on 8 inch tin, I was a bit disappointed to see a low cake on the first occasion I tried this recipe. I thought it could have been my fault. But now after baking it another time, I was pretty sure this recipe yields a low cake on 7 inch pan.
Ingredients:
200g full fat cream cheese (room temperature)
50ml milk
3 eggs (separated)
100g caster sugar
30g cornflour (cornstarch)
2 tbsp lemon juice
1/2 tsp cream of tartar
Glazing:
2 tbsp apricot jam (or whatever you like)
1/2 tbsp water
Method:
1. Pre-heat the oven to 175C (350F) or gas mark 4. Line a 7 inch (18cm) cake tin with greaseproof paper.
2. Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornflour, lemon juice and cream of tartar and combine together.
3. Place the egg whites in a large bowl, whisking them until they form stiff peaks and then keep whisking, adding the remaining sugar in 2 - 3 batches until the mixture stands in stiff peaks.
4. Fold the half of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
5. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 35 to 40 minutes. Leave in the tin until cool enough to handle.
6. Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.
Cook's tip: If the surface of the cake becomes too dark while baking, cover with a piece of tin foil but be careful not to open the oven door until it has been in the oven for at least 20 minutes. It's easier to remove the cake from the tin if you insert a knife around the cake whilst it is still hot, however don't remove the cake yet - it will collapse if not left to cool
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