Japanese Chiffon Cheesecake
If you don’t like traditional cheesecakes because you find them heavy and rich, you’ll going to love this Japanese Chiffon Cheesecake.
It’s incredibly light and delicate, with a hint of cheese. YUM!
It has become one of my family favourites!
1 block cream cheese (250g)
3/4 cup liquid cream
5 large eggs (yolks and whites separated)
4.5 tablespoons plain flour
3 tablespoons cornflour
1/2 cup caster sugar
Preheat the oven to 180 deg Celsius.
Start by lining the base of a 22cm springform pan with baking paper. Measure a piece large enough for the pan.
Next follow Steps 1 to 6 to cut a circle that will fit the base of the pan nicely.
Step 1 – Fold the baking paper into quarter.
Step 2 – Keep folding paper till you get a slim triangular shape.
Step 3 – Measure the pan with the folded paper from its centre to its sides. Mark the length.
Step 4 – Snip the excess paper off.
Step 5 – Check again to ensure it is half the diameter of the pan.
Step 6 – Open up the paper. It should sit nicely in the pan.
Grease the entire pan and the baking paper well with cooking oil or melted butter.
Get a pot of water boiling on the stove. Then turn the heat to low.
Place 1 block of cream cheese in a heatproof bowl and place the bowl over the boiling water.
Gently melt the cream cheese, stirring constantly.
Once the cream cheese is melted, add 70g of butter.
Mix well with a whisk.
And add 3/4 cup of liquid cream.
Whisk well to combine and then remove from the heat.
Add 4.5 tablespoons plain flour and 3 tablespoons cornflour to the cheese mixture.
Whisk well, ensuring that there are no lumps.
Let the mixture cool slightly and then add the egg yolks. Mix well.
Add 5 eggs whites to a mixing bowl.
And add 1/2 cup of sugar.
Whisk the egg white and sugar mixture till firm peaks form. When you lift up the whisk, the egg white should stand firm and not drip back into the bowl.
Add the egg whites mixture a little at a time to the cheese mixture. Fold in the whites carefully so that the air is not lost.
Pour the mixture into the springform pan.
Wrap the pan with aluminum foil and sit the cheese cake pan in a larger roasting pan.
Pour water (room temperature) into the large roasting pan till the water reaches halfway of the cheesecake pan.
Place in the preheated oven for 10 – 15 mins or till the top of the cake is brown.
Reduce the temperature of the oven to 125 deg Celsius and bake for a further 60-70 mins.
When the cake is done, turn off the heat and let it cool in the oven for 5 mins. Then remove the cake from the oven and allow to cool on the counter top covered with a dry clean cloth.
Best served chilled. In fact, I say MUST chill. But somehow my husband likes it freshly cooled after being baked. Try it both ways!
The printable version of this recipe is here –
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