Cheesecake and Wasabi
June 28, 2010 § 16 Comments
Don’t worry, I’m not that crazy as putting the both together!
Like I promised from yesterday’s post, I will be revealing what I baked yesterday!
Japanese-style Light Cheesecake
The main difference between this light cheesecake and your regular New York style Cheesecyake is that this version is lighter, fluffier, with a melt-in-mouth texture. This is achieved by beating the heck out of the egg whites (till soft peak forms), then folding that egg white mixture into your yolk mixture. This cheesecake also usually doesn’t come with a crust, and utilizes milk instead of whipping cream.
It’s a popular cake in Taiwan and other East Asian countries since it’s not as heavy and doesn’t make you feel “weighed down” after eating a slice. I promise you can still taste the cream cheese though! My boyfriend, a cheesecake fanatic, has given his approval. 😀
The recipe is adapted from a Taiwanese blog, so I’ll be your translator for tonight!
JAPANESE-STYLE LIGHT CHEESECAKE
Makes 4 6-inch, 2 8-inch, or one 9-inch round springform pans.
First, preheat the oven to 350 degrees F.
- 8 oz cream cheese
- 1/2 cup milk, room temperature
- 50 g butter (1/4 cup)
- 1 tbsp lemon juice
- 6 yolks, room temperature
- 1/2 cup + 2 tbsp cake flour (or all-purpose flour if you don’t have any)
- 1/4 cup corn starch
- 1/8 tsp salt
In a medium saucepan, heat the butter, milk, and cream cheese at low heat till melted. Remove from stove and let it cool and sit while you prepare the other materials.
In a separate bowl, sift together flour, cornstarch, and salt. Add the yolks, 2 at a time, stirring and mixing in between each addition. Add the lemon juice when all the yolk is incorporated into the flour mixture.
Pour the cream cheese mixture in. Make sure that it has cooled enough so that it doesn’t cook the egg yolk! Blend with electric mixer till smooth and no chunks can be seen.
Egg white mixture:
- 6 egg whites, room temperature
- 1/4 tsp cream of tartar
- 3/4-1 cup granulated sugar
Combine the egg whites and cream of tartar in a separate, clean bowl. This is very important! If there’s any yolk residues or water mixed in with the egg whites, the egg whites won’t fluff up!
With a clean mixer, blend and whip the thing till bubbly.
Add the sugar in 3-4 parts, beating and whipping till soft peak forms.
Now stir the egg whites mixture in 3 parts into the yolk mixture, stirring quickly and lightly in between to combine.
Wrap your springform pans with aluminum foil to prevent water from leaking in.
Line the pan with parchment paper (you can cut out the shapes), then pour the mixture in. Drop the pan a few times from half foot a one foot up onto the table to get rid of the excess air trapped inside the mixture.
Fill a shallow baking pan halfway with water and submerge the cake pan into the water. Bake at 350 degrees for 20 minutes, then lower heat to 300 degrees and bake for another hour. During this hour, make sure to open the oven door every 10 minutes or so to let out some heat and prevent the cake from cracking!
If the top is browning too much during the baking process, you can cover the top with aluminum foil.
When done baking, let cool for a few minutes. Release the springform and peel off the parchment paper. When completely cool, let sit in the refrigerator for at least 2 hours, or overnight.
I tried the cake 2-hr after and the morning after. They taste sooo different! The 2-hr after cake was definitely more spongey, airy, and had more of that melt-in-your-mouth texture. The cake the morning after is slightly denser, but still velvety! I love both kinds of flavors and textures!
Obviously I didn’t know how to follow instructions and poured in the hot cream cheese mixture into my yolk mixture way too soon. Specks of yellow = cooked eggs 😦
Does anyone have any idea how to get rid of the flashlight spots? I use a digital SLR.
Between the two of us (Dmitri and I) in the last 24 hours (although he ate most of it..haha). Owning and still going!!!
I also tackled this guy today:
We’ve been having this long and ongoing conversation about wasabi peas in the lab since the start of summer (you can tell we talk about food all the time in my lab, probably more than we talk about science ;-)). I suggested that we keep a couple of bags of those so that we can stuff them into our mouths whenever we need a sinus-clearing wake-up call (or for the purpose of a congested sinus if you will).
So finally this past weekend my research advisor stopped by an Asian market (99 ranch) and got the wasabi peas, Taiwan brand! I stuffed all 10 or so of those little peas pictured in my hand into my mouth all at once…
I had forgotten how tear-jerking, sinus-clearing those were.
I ate one or at most two at once for the remainder of the day.
+ Are you a fan of wasabi? Love that stuff! I like to mix alot of it into my soy sauce for some sushi-dippage!