Whoosh, I’m so happy with this Japanese Cheese Cake finally after fine-tuning and fine-tuning. Tested many times, no bubbly yolk batter, no kueh or dense layer and no cracks. Nice cottony texture too 🤗.
I’ve been trying the few famous recipes but with little success. Most of the times I get a kueh layer at the bottom and the yolk batter gets really bubbly. After the umpteenth time, I tried reading Taiwanese recipes and then fine tuned the ingredients and the steps from there. The trick is really to match the yolk batter with the meringue in terms of texture, consistency, and even temperature. Once the 2 can combine, half the battle is won and you just need to bake it well. I hope my recipe will help those with the same issues.
Recipe (6″ round tin, double for 8″)
- 125g cream cheese (Philadelphia block cream cheese cut into cubes)
1. Start with placing milk, cream cheese and sugar (20g) in a mixing bowl on top of a pot of water and double boil. Once the water boils, turn off the flame and let the bowl sit on the pot of hot water while you prepare the other ingredients.
Next step is to take out the eggs from the fridge while cold and separate them. Then let the whites and yolks sit on the counter top so they can be near to room temperature when you are going to use them. Then move on to prepare other ingredients.
2. Line all sides of a 6″ tin, don’t use loose bottom tins. Grease with oil first so the baking paper can stick on properly. Next, prepare a 8-9″ round cake tin with 1 cm deep of room temperature water. Weigh out the other ingredients. Preheat oven to 145 deg C.
3. The cream cheese should have softened by now and the mixing bowl will be hot to touch. Using a hand whisk, mix cream cheese mixture till evenly combined and sugar has dissolved. Lift bowl off the hot water pot, then add in the butter and mix well.
4. Ensure the mixture has cooled to just slightly warm (use finger to check), then add in yolks one by one and mix well after each addition.
5. Add vanilla extract.
6. Add flour and use the hand whisk to fold. Fold till no dry flour, don’t be too worried about over mixing as there’s too little flour and water to form much gluten. Set this aside.
7. Next the meringue. Beat egg whites till foamy with mixer then add the cream of tartar. Do not omit cream of tartar as you need a really really stable meringue.
8. Add sugar in 2-3 batches and continue to beat till soft peak.
9. Add 1/3 meringue to yolk batter and use hand whisk to combine.
10. Pour this mixture back into the rest of meringue. Switch to spatula to fold till no white streaks.
11. Pour batter slowly at a height into the lined 6″ baking tin.
12. Place tin into the tin with water and place both into oven (water bath).
13. Bake at 145 deg C for 75 – 90 min. The cake should rise very slowly.
14. After time is up, remove water tin, place the cake in the off oven with door slightly ajar for another 20 min.
15. The cake will shrink slightly and this is normal. Unmould when it feels cool enough. Chill before serving.
- 1/8 tsp cream of tartar (don’t omit)