Showing posts sorted by relevance for query Japanese cream cheese cake. Sort by date Show all posts
Showing posts sorted by relevance for query Japanese cream cheese cake. Sort by date Show all posts

Wednesday, August 04, 2010

Japanese Cream Cheesecake or is it the Japanese Cotton Soft Cream Cheesecake?

I noticed that many visitors to my blog site are interested in this Japanese Cotton Soft Cream Cheesecake that I thought I would like to try the recipe again.  But what is puzzling me is the web link that I provided took me to the website with the recipe titled Japanese Cheesecake; and I also found in the same web site, the Cotton Soft Japanese Cheesecake by Southern Polar Bear, (Sep 19, 2007).  I am not sure which one I really used.  I thought it will be fun to try the "Japanese Cheesecake" at http://www.food.com/recipe/japanese-cheesecake-90032.
I might have misnamed my previous posting's cheesecake into Cotton Soft.  But honestly it was very light, and I thought the name is quite impressive of its texture.  I don't want to cause confusion or upset the real recipe owner.  Also, amongst all the photos of the cheesecake that other baker enthusiasts posted at that their sites, one of the photo really got my curiosity.  It's the cheesecake with double height.  And its texture really looks cotton soft.  I hope mine would turn out that way. 
Here is how mine turned out - it looks like a Souffle.
Note - I incorporated my own preparation method as described below.
Method - Bain Marie
Baking time:  1 hr 45 min.  Bake at 350'F 
Yield:  Qty-1, 6 inches x 3 inches cheesecake   Serves 6 to 8
Prepare the cake pan - Lining

Spray 6"x3" cake mold with removable bottom with vegalene and line with parchment paper.
The parchment paper should rise above the rim of the cake pan - 1-1/2" to 2".
I was not thinking about it the first time I trimmed the parchment paper, but I was betting on the rise above the rim, so I inserted another collar.
Wrap the exterior of the cake pan with heavy aluminum foil up to the rim of the cake pan.
This is to keep the water from sipping in during the Bain Marie method baking.
INGREDIENTS -
    7 ounces cream cheese, at room temperature
    1⁄4 C whole milk
    1⁄2 C Fine sugar - separated to 1/4 C for egg yolk mixture and 1/4 C for egg white.
    3 eggs, separated  (Tip - Egg whites are beaten separately into meringue)
    1⁄4 C cornstarch (don't use flour) - try to find Non-GMO Cornstarch
    2 Tbsp lemon juice
    1⁄2 tsp cream of tartar  (You can make meringue without it . . .  beconfident)
    2 1⁄2 C boiling water

Creaming - 
Beat soft cream cheese and milk at low speed.
In another bowl, beat egg yolks till somewhat fluffy; Add 1/4 C sugar; beat till 'slightly' pale in color.
Tip - You are going to beat it again till pale in color when mixed together with cheese mixture in the next step.
Add egg mixture into cheese mixture.  Beat at medium speed until pale yellow.
In another bowl, beat egg whites till it starts to fluff.  Add cream of tartar and the other 1/4 C of sugar. 
Beat until soft peak forms.  Set aside.
Adding Cornstarch to the cheese mixture - as the mixer is going at its lowest speed 'Sift' cornstarch in.
Beat until smooth.
Folding - At this time - Preheat the oven to 350'F.   The next time, I might test at 375'F

With extra large spatula, Fold in egg whites to the cheese mixture.  Fold in Gently.
**This is not the time to use your arm muscle.  Fold as gently and quickly as you can.
Method 1 - Cut the spatula into the center of the cheese mixture; move/scrape the spatula down and around to the edge of the bowl and bring up the batter with the motion and Fold mixtures over by turning over the spatula gently.  Repeat the motion until egg whites and cheese mixtures are incorporated.
My new Method 2 for mixing in meringue - add a cup of meringue on top of cheese mixture.  gently 'smear' the meringue across with just enough cheese mixture at the top and fold your spatula down and come back around to cover the top meringue.  Repeat until the meringue is gently incorporated with the cheese mixture.  Add the next cup of meringue.  Repeat until all meringue is mixed in.  
Finally, fold in from top to bottom gently.
I expected my method would cause the cheesecake to rise and even crack at the top.  Normally this is not desirable for cheesecake.  

Panning - 
With extra large spoon, Scoop the batter into the prepared cake pan - gently.
Smooth the top gently.  Do not jolt or pound the cake pan.


Baking - 
**The baking time differs from the recipe because of the change in my Cake Pan Size and its Height.
Using another larger 9" cake mold - Add 2 C of water for Bain Marie.
Place the cake pan in the center of Bain Marie and Bake for 1 hr 30 min - 1 hr 45 min.
Doneness:  **Do not open the oven the first 45 min.
When the top is touched gently, the cheesecake does not jiggle.
The Top is brown.
The interior temperature is about 179 - 180'F (depending on your cake pan size);  This is for my cake pan size and may not be the same for yours.
The toothpick (my digital thermometer pin) came out dry.

The cheesecake rise up above the rim, as I expected.  I am glad of the extra parchment collar I put.  Several pictures were taken to see its shrinkage process.  The cheesecake was cooled away from the draft.  After 30 min.  Refrigerate to Chill till ready for serving.
And here it is - the result -   It is 'COTTON SOFT'.  As you bite in, it has the silky marshmallow like texture.  It is sooo different from the traditional American Cheesecake.  So, if this is the same recipe I baked and posted previously under " Japanese Cotton Soft Cream Cheesecake", then, I preferred this preparation methods I used for this time and the cake pan - 6" x 3".

I hope this helps.

Saturday, August 14, 2010

Japanese Cream Cheese Birthday Cake

It was my mother's birthday.  I didn't know what to bake... fondant cake, yellow cake, ... actually I wanted to bake a cake like the one they bake at the Hong Kong bakery.  But I decided to do something different.  Since I have been testing with the Japanese cream cheesecake, I modified the recipe to make a cream cheese Birthday cake - half with Matcha and the other half with vanilla flavor.  It turned out good.

Prepare the angel food cake pan 9-3/8" x 4" with removable bottom - spray and lined with parchment paper bottom and side, including the center cone.  Yes, it was challenging.  The side parchment should extend above the rim of the cake pan at least by 2 inches.

Baking Method:
  Bain Marie
Cake Pans:  7 x 2-1/2" to bake in and 10" or 12 " cake pan to bake in Bain Marie method
Ingredient:
6 oz butter - soft
8 oz cream cheese
1/2 C milk
5 eggs separated
1/2 C Cake Flour
1/2 C Cornstarch
1/2 tsp Baking Powder
2 Tbsp lemon juice
1 Tbsp lemon zest
1 C sugar - divided - 1/4 C for egg white, 1/4 C for cheese mixture, 1/2 C for egg yolks
1 Tbsp Vanilla Paste
1 tsp of cream of tartar
Boil 3 Cups of water to rolling boil -- for Bain Marie
1 Tbsp Japanese Matcha

Pre-heat oven to 400'F right when starting to beat egg white.

Whip cream cheese and milk + sugar + Vanilla paste + lemon juice and lemon zest together.  Set aside.
Whip egg yolks and start adding sugar 1 Tbsp at a time and beat until pale in color.
  Set aside, keep covered.
Sift cornstarch mixed with cake flour together and set aside.   **Preheat oven to 400'F
In a clean mixing bowl, whip egg white with 1 tsp of cream of tartar.
Whip till silky and medium peak is formed.
Transfer cheese mixture into a large surface mixing bowl.  Add egg mixture and Fold till smooth.
Sift flour mixture into the egg/cheese mixture.  Fold well.
Add 1/4 of whipped egg whites in and lighten the batter.
Add the remaining egg whites. Fold "gently" all around till nice and smooth.
Transfer 1/2 of the vanilla batter into the prepared cake pan.
Smooth the top.
In a small bowl, add Matcha and 1/4 C of batter and mix well.
Fold the Matcha mixture to the remaining batter.  Fold gently until mixed.
Pour into the top half of the cake pan.  Smooth the top.
Place the cake pan in a large 12" cake pan. 
Place in the oven.
Carefully pour hot water half way , but be sure not to go over the lowest rim of the aluminum foil that is wrapped around the cake pan, if there is one.
Bake 30 min at 400'F, then drop the temperature to 380'F and bake for 15 min.  Then 350'F for 15 min and bake till internal temperature rise to 180'F and tester comes out dry.
Turn off the oven.
Remove from Bain Marie.
Remove from oven to cool.
Store in refrigerator.
Invert to the serving plate or cake cardboard. and Invert it back again.
Decorate with Whip cream.
Serve.

Polly's Modified Japanese Cotton Soft Cream Cheesecake #1 - with Yogurt


This is the photo of my modified Japanese Cotton Soft Cream Cheesecake  #1.  Substituted cream cheese with the Plain Yogurt.
Note: ** for actual Great Japanese Cotton Soft Cream Cheesecake, visit: http://rockdavinci.blogspot.com/2010/08/japanese-cream-cheesecake.html

Prepare a 6 x 3" cake pan - spray and lined with parchment paper bottom and side.  The side parchment should extend above the rim of the cake pan at least by 2 inches.
Baking Method:  Bain Marie
Cake Pans:  6x3" to bake in and 10" or 12 " cake pan to bake in Bain Marie method
Ingredient:
4 oz butter - soft
2 oz plain yogurt
3 eggs separated
1 oz Cake Flour
1 oz Cornstarch
2 Tbsp lemon juice
1 Tbsp lemon zest
4 oz sugar
1 Tbsp Vanilla Paste
1/2 tsp of cream of tartar
Boil 3 Cups of water to rolling boil -- for Bain Marie

Pre-heat oven to 400'F right when starting to beat egg white.

Whip butter and plain yogurt together.
Add egg yolk one at a time and add 2 oz of sugar; Vanilla Paste.  Whip till pale in color.  Set aside, keep covered.
Sift cornstarch mixed with cake flour together and set aside.   **Preheat oven to 400'F
In a clean mixing bowl, whip egg white with 1/2 tsp of cream of tartar.
Whip till silky and medium peak is formed.
Transfer yogurt mixture into a large surface mixing bowl. 
Sift flour mixture into the yogurt mixture.  Fold well.
Add 1/4 of whipped egg whites in and lighten the batter.

Add the remaining egg whites. Fold "gently" all around till nice and smooth.
Transfer to the prepared cake pan.
Smooth the top.

If the cake pan has removable bottom, be sure to wrap the cake pan in aluminum foil.
Place the cake pan in a large 12" cake pan.
Place in the oven.
Carefully pour hot water half way , but be sure not to go over the lowest rim of the aluminum foil that is wrapped around the cake pan, if there is one.
Bake 30 min at 400'F, then drop the temperature to 380'F and bake till internal temperature rise to 180'F and tester comes out dry (about 30 min).
Turn off the oven.
Remove from Bain Marie.
Leave the cake pan in the oven for 15 min more with a piece of aluminum foil left covered on the top without really folding it down.
Remove from oven to cool.
Store in refrigerator.
The cake's texture was super moist and very light when it was warm. Unlike Japanese Cream Cheesecake, overnight in the refrigerator made it to be heavy (expected).

Soft Cake Test #2

This is a cake test #2 by modifying Japanese cream cheesecake recipe - Butter only + 1/2 tsp baking powder.
Notice in the cream cheesecake recipe, there is no baking powder added as rising agent.
The cream cheesecake depends on the well beaten egg white for the rise.
*Do not follow this recipe.  The cake's texture was 1/2 light and 1/2 dense toward the bottom.  It maybe that it was not baked all the way or just not enough flour to hold the structure up.

Prepare a 6 x 2-1/2" springform cake pan - spray and lined with parchment paper bottom and side.  The side parchment should extend above the rim of the cake pan at least by 2 inches.
The result of modification - without cream cheese
Baking Method:  Bain Marie
Cake Pans:  6 x 2-1/2" to bake in and 10" or 12 " cake pan to bake in Bain Marie method
Ingredient:
4 oz butter - soft
3 eggs separated
1 oz Cake Flour
1 oz Cornstarch
1/2 tsp Baking Powder
4 oz sugar
1 Tbsp Vanilla Paste
1 Tbsp lemon zest
1/2 tsp of cream of tartar
Boil 3 Cups of water to rolling boil -- for Bain Marie

Pre-heat oven to 400'F right when starting to beat egg white.

Whip butter till pale in color.
Add egg yolk one at a time and add 2 oz of sugar; Vanilla paste, lemon zest.  Whip till pale in color.  Set aside, keep covered.
Sift cornstarch mixed with cake flour together and set aside.   **Preheat oven to 400'F
In a clean mixing bowl, whip egg white with 1/2 tsp of cream of tartar.
Whip till silky and medium peak is formed.
Transfer egg mixture into a large surface mixing bowl.
Sift flour mixture into the egg mixture.  Fold well.
Add 1/4 of whipped egg whites in and lighten the batter.
Add the remaining egg whites. Fold "gently" all around till nice and smooth.
Transfer to the prepared cake pan.
Smooth the top.
If the cake pan has removable bottom, be sure to wrap the cake pan in aluminum foil.
Place the cake pan in a large 12" cake pan.
Place in the oven.
Carefully pour hot water half way , but be sure not to go over the lowest rim of the aluminum foil that is wrapped around the cake pan, if there is one.
Bake 30 min at 400'F, then drop the temperature to 380'F and bake till internal temperature rise to 180'F and tester comes out dry (about 30 min).
Turn off the oven.
Remove from Bain Marie.  Cool away from draft.
**Shrinkage will occur.
Store in refrigerator before serving.
Will post pictures later.

Friday, June 21, 2019

Japanese Cheese Cake Recipe Test - Flopped

So, I found another Japanese cheese cake recipe.  I can't remember from where I got it.  But the test was disappointing.  I should have stayed with my recipe completed previously successfully.
Here is the pic results of it.
Dense!!
Not sure which URL I got it from... I think it was from the YouTube...



Lined the bottom of the pan with parchment paper.
Beat egg whites to Stiff.





 Because my cake mold has a removable bottom, it was wrapped to prevent water from Bain Marie to sip into cake batter.




 Hmmm... the cake did not rise.   My Bain Marie may have been too shallow.  I should have used a deeper and smaller pan?


 Not enough flour/cornstarch to stand up?  Tasted very Eggy.  Yuk!
I think I will follow my own, the next time:
https://rockdavinci.blogspot.com/search?q=Japanese+cream+cheese+cake

Thursday, October 02, 2014

Kabocha Chiffon Cake (Japanese Pumpkin Chiffon Cake)

Everybody by now know how to make their special chiffon cake.  Tonight, I tried KABOCHA - Japanese pumpkin, Chiffon Cake.   I hope it will turn out okay.  The cake mold is turned upside down waiting for it to cool.
Prep:   Cut 1 KABOCHA into halves.  Scoop out seeds, etc.  Place a metal rack in the bottom of the roaster, if you have one.  So the pumpkin can be roasted on it. Put the bottom half of the KABOCHA in the roaster.  Add 4 Tbsp cut butter.  Place the pumpkin top back on the bottom half. Add 1 cup of water into the roaster.   Cover with the lid and roast for 40 min.   Test for doneness.   Remove from the oven. 
Let cool.  Scoop the flesh away from the skin and save 9 ounce and set aside.   Store the rest for other use.  
I roasted several squashes together.  And watch out.  If you roast them longer than they need to, the pumpkin would collapse.  

Ingredients:  
7 eggs, separated.   Place egg yolks in a large mixing bowl as you will be mixing whipped egg whites/meringue into it.
60 g sugar for egg yolk mixtures
110 g sugar for egg whites 
9 oz KABOCHA, mashed
125 ml EVOO (Light) or pure vegetable oil
80 ml Coconut milk
Shift flour and measure out 160 g Flour, then, add 1/4 tsp salt + 1/4 tsp Ceylon Cinnamon + pinch of ground cloves and Shift them together 3 times or use Whisk to whisk them together well.

Methods:
Whisk egg yolks with 60 g of sugar.  Add EVOO, mashed KABOCHA, coconut milk.  Fold shifted flour in with a spatula.   Set aside to rest. 
In a large bowl whip egg whites at speed #2 for 1 minute, then speed #4 for 2 min, and When it starts to foam/form bubbles during the 2 min. start adding 110 g of sugar in a steady slow shower over 2 min period.  Increase speed to #6 and whip for 2 min.   All sugar should be mixed in before now.  Increase speed to #8 and whip for 2 min or visually you can see stiff peak forming.  

Add some to egg mixture and fold them in.
Fold and cut, fold and cut with spatula.  Preheat oven to 325'F
Add 1/3 of meringue and fold and cut, repeat, add 1/3 more, then1/3 more.  Make sure all meringues are smoothed in.   
Pour into cake mold.   I used bundt cake mold.  Run the spatula thru to release trapped air.  
Bake for 45 minutes.  Check for doneness at 40 min (depending on your gas oven). 
Remove from oven and place it upside down on a baking sheet to cool completely.   Make your favorite cream cheese frosting.   Decorate and serve.
Make sure the egg whites are all mixed in and end with smooth batter.
Prop the pan up to allow moisture to escape to prevent soggy cake. 
When you can handle the pan after cooling a bit, place on cooling rack to cool down completely.
Can't wait to see how it turned out, but at least the blog is up.  Will update with picture later.  .....
Friday, 10/3/2014 - And here it is - KABOCHA Chiffon Cake.   It is heavenly light.   Pumpkin taste is gentle and spices are just right to compliment each other.   It turned out great!
Gently loosen the cake using plastic ware all around and don't forget  the center post part.   Flip it over on a serving plate.  
Serve. 
Oh, I didn't make the frosting, but it is so moist and tasty without it.   I'd hate to cover it.   Try it!  You will enjoy it just the way it is.
I can think of few other chiffon cake variation now.   Until next time, hope you will enjoy making this with my recipe.