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Old 02-27-2013, 12:53 AM   #1
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Made a Japanese Cheesecake for my birthday



I made this Japanese Cheesecake for my birthday, and decorated the top with all kinds of berries.

I used the recipe from JoCooks. It turned out really delicious!!

10.5 oz (300 g) cream cheese
3 tbsp (45 g) unsalted butter
3 egg yolks
1 tbsp sugar
1 tbsp cornstarch
2/3 cup milk
3 egg whites
1/4 cup sugar

Preheat oven to 350 F degrees. Prepare a springform pan with parchment paper.
Put the egg whites into the freezer so it just begins to freeze around the edges.
In a large bowl, melt the butter and cream cheese over a double boiler and whisk well to combine.
In another bowl mix the egg yolks, 1 tbsp sugar and cornstarch. Mix well and set aside.
Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
Add a small amount of the 1/4 cup of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
Add of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
Put the cake pan in a roasting pan and add boiling water so it comes up 1/2 inch up the cake pan. Bake for 15 minutes and then lower the temperature to 300C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.
Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day.

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Old 02-27-2013, 05:18 AM   #2
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Looks yummy. Welcome to DC :)
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Old 02-27-2013, 07:31 AM   #3
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Fantastic -
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Old 02-27-2013, 07:34 AM   #4
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Question? Whats the difference between Japanese cheesecake and regular cheescake that most of all make? Just curious!
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Old 02-27-2013, 12:09 PM   #5
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Yes, looks lovely, but whats the japanese connection? The recipe just looks like a regular cheesecake recipe.
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Old 02-27-2013, 12:35 PM   #6
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Quote:
Originally Posted by Gravy Queen View Post
Yes, looks lovely, but whats the japanese connection? The recipe just looks like a regular cheesecake recipe.

I've seen that term used with cheesecake that has whipped egg white added. The texture is substantially different (more souffle-like) although the flavor about the same.
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Old 03-08-2013, 06:41 PM   #7
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Wow, that looks stunning
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Made a Japanese Cheesecake for my birthday [IMG]https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn1/14979_10151350852998631_1123507930_n.jpg[/IMG] I made this Japanese Cheesecake for my birthday, and decorated the top with all kinds of berries. I used the recipe from [URL="http://www.jocooks.com/bakery/cakes/japanese-cheesecake/"]JoCooks[/URL]. It turned out really delicious!! 10.5 oz (300 g) cream cheese 3 tbsp (45 g) unsalted butter 3 egg yolks 1 tbsp sugar 1 tbsp cornstarch 2/3 cup milk 3 egg whites 1/4 cup sugar Preheat oven to 350 F degrees. Prepare a springform pan with parchment paper. Put the egg whites into the freezer so it just begins to freeze around the edges. In a large bowl, melt the butter and cream cheese over a double boiler and whisk well to combine. In another bowl mix the egg yolks, 1 tbsp sugar and cornstarch. Mix well and set aside. Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well. Add a small amount of the 1/4 cup of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms. Add of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top. Put the cake pan in a roasting pan and add boiling water so it comes up 1/2 inch up the cake pan. Bake for 15 minutes and then lower the temperature to 300C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour. Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day. 3 stars 1 reviews
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