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Japanese Cheese Cake

 
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limhh
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Joined: 16 Apr 2006
Posts: 45
Location: Singapore

PostPosted: Sun Apr 23, 2006 8:21 pm    Post subject: Japanese Cheese Cake Reply with quote

hi,

I am a new comer here.. juz tried to bake Japanese cheese cake today and quite happy that the texture is soft and light..

Hope the linkage of the following photo is successful.





The recipe I got from a cook book called Selected desserts.

Ingredients
80g cream cheese
60ml milk
2 egg yolk
2 egg white
90g fine sugar (if you want to have less sweet, 80g will do)
3 tbsp flour ( i hv used cake flour today)
1 and half tbsp corn flour
1/3 tsp cream of tartar

Method:
1. Preheat oven 180 deg. cook milk and cream cheese over low heat until the cheese melts. set aside

2. Beat egg yolks and half of the sugar until light and creamy. fold into cheese mixture. fold in sifted flour and corn flour and cream of tartar

3. beat egg white until soft peaks form. Put the rest of the sugar in 2 separate times while beating. beat until soft peak form.

4. spoon egg white into batter in several time and beat until well combined. line a cake tin with baking paper. Pour in batter.

5. Pour water into baking tray until half full. place cake tin in tray.

6. Put into oven and bake for 20 mins. reduce to 150 degree and bake for 15 mins. Let it stand for 10 min before taking out..

Enjoy!

regards
feifei
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rachelokh
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Joined: 23 Dec 2004
Posts: 70
Location: Malaysia

PostPosted: Mon Apr 24, 2006 11:48 am    Post subject: Reply with quote

what size of pan did you use to bake?
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limhh
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Joined: 16 Apr 2006
Posts: 45
Location: Singapore

PostPosted: Mon Apr 24, 2006 11:31 pm    Post subject: Reply with quote

hi Rachel,

I used 7.5" round pan.

regards
feifei
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Helena
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Joined: 24 Feb 2006
Posts: 169
Location: France

PostPosted: Sun Jun 04, 2006 9:53 pm    Post subject: Reply with quote

Hi there, just make ur cheesecake yesterday and it is delicious. thank you for sharing this recipe with us!!!!
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limhh
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Joined: 16 Apr 2006
Posts: 45
Location: Singapore

PostPosted: Thu Jun 08, 2006 7:28 pm    Post subject: Reply with quote

hi Helena,

Glad that you hv tried the recipe.. will share more recipes when I managed to "experiment" on other recipe too!

regards
feifei
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Fri Jun 09, 2006 3:37 am    Post subject: Reply with quote

limhh

The water you place in the tray it is cold or hot?
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Buddy Hackett
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karlskrona
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Joined: 31 Dec 2005
Posts: 651
Location: punggol

PostPosted: Fri Jun 09, 2006 11:02 am    Post subject: Reply with quote

i normaly use room temp water if not warm for this since steam is needed to help prevent the cake from cracking.. cold water takes too much time for steam to form
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Fri Jun 09, 2006 11:35 am    Post subject: Reply with quote

karlskrona wrote:

... cold water takes too much time for steam to form

That's why I was asking... sometime even room temperature water doesn't reach the steaming point.

I like to heat up my water since the recipes sugests the oven be preheated... so should be the water.
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Buddy Hackett
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Glad
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Joined: 24 Jul 2004
Posts: 228
Location: Singapore

PostPosted: Fri Jun 09, 2006 3:18 pm    Post subject: Reply with quote

This is what I usually do, use room temperature water when I first put in the batter to bake (it's ok since the batter is also at room temp). During the baking process, when the water level running low, I'll add "HOT" water to prevent sudden change in temperature to the cake batter.
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limhh
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Joined: 16 Apr 2006
Posts: 45
Location: Singapore

PostPosted: Sun Jun 11, 2006 1:53 pm    Post subject: Reply with quote

hi..

I did not heat up the water..

regards
feifei
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faeriedust
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Joined: 17 Aug 2006
Posts: 48
Location: Sydney, Australia

PostPosted: Tue Aug 29, 2006 5:39 pm    Post subject: Reply with quote

if don't use cake flour what flour should i use to substitute? plain flour??
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limhh
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Joined: 16 Apr 2006
Posts: 45
Location: Singapore

PostPosted: Wed Aug 30, 2006 1:27 pm    Post subject: Reply with quote

hi,

plain flour is fine.. 'cos I have cake flour when i was baking this japanese cheese cake..

regards
feifei
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faeriedust
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Joined: 17 Aug 2006
Posts: 48
Location: Sydney, Australia

PostPosted: Fri Sep 01, 2006 10:08 pm    Post subject: Reply with quote

sorry another lousy question Embarassed

if no baking paper can i do without? or will it burn at the sides?
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papercook
Kitchen Hand


Joined: 08 Dec 2004
Posts: 209
Location: Singapore

PostPosted: Sat Sep 02, 2006 8:46 pm    Post subject: Reply with quote

should not be a problem. just remember to grease well.

the water bath will keep the whole cake at a low temperature to cook with alow risk of burning.
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