I have been searching for a Japanese Cheesecake recipe for a little while, you know the soft and spongy type, almost like a chiffon, not the usual dense and rich cheesecake. Anyways, I came across this recipe from The Little Teochew. This is my second attempt, but I have yet to achieve a perfect result.
The cake is lovely and light, the sweetness is just right and I love the slight lemony tang, it's great combination with cream cheese. Just what I wanted in terms of taste and texture.
Here's the recipe:
(Or hop over to The Little Teochew - the picture of her cake looks fabulous!)
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
250g cream cheese
100ml fresh milk
1 tbsp lemon juice
60g cake flour
20g corn flour
1/4 tsp salt
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage.
4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celcius.
Both times however, my cake collapsed a little when cooling down. Even when I cooled it in the oven with the door slightly ajar. What did I do wrong? Does anyone has a similar cheesecake recipe I could try?