Friday, May 13, 2011

#297_Japanese CheeseCake, a.k.a. Cream Cheese Chiffon Cake

Cream Cheese Chiffon Cake
drizzled with home made strawberry sauce

This recipe was given to me by one of my sisters for me to test. She got the recipe from a friend of her friend, and that friend got it from a friend of a sister's! that's how recipes get to go around these days. In a way that's what's cooking is all about, sharing recipes!

Anyway this recipe has been on my "
recipes to try" list. I'm glad I finally got to try making it the other day, I only wish though that I had not procrastinated because I love it. I know you'll love it too!! This is more flavorful and denser than a regular chiffon cake.

This is a very simple cake and easy to make, it is in fact very similar to chiffon cake. You'll see what I mean. Compare with Chiffon Cake recipe #210, click here. Without further ado, here's the recipe.....

(A) Cream Cheese Mixture
1/2 stick butter

1 pkg. (8oz) Cream cheese
1/2 cup fresh whole milk
Melt cream cheese and butter together with milk
in a double boiler, an improvised one okay.
Let cool and set aside.

(B) Egg Yolk Mixture
1/2 cup cake flour
3 tbsp cornstarch
1 tsp salt
6 egg yolks
1 Tbsp lemon juice

zest of 1 lemon
In a bowl, whisk the flour, salt and cornstarch together.
Beat in the egg yolks, then stir in lemon juice and lemon zest.

Combine this mixture with (A) Cream Cheese Mixture.
( mixture A + mixture B)

(C) Meringue
6 egg white
1/2 tsp cream of tartar

1/2 cup sugar
Using a stand mixer with the wire whip attachment, whip egg whites until foamy.
Add the cream of tartar and continue to beat until soft peaks form,
then gradually add in the sugar. Continue to whip until it resembles shaving cream.

Mixture A+Mixture B+Mixture C=
the final mix

Fold the meringue (do this in 2 parts) into the
eggyolk/cream cheese mixture
and pour into a 9" springform pan.

Here's a simple formula to remember:
Mix together A and B then fold in C

Bake in water bath for 1 hour
to 1 hour,15 minutes in a 325 degrees oven.

After 1 hour 15 minutes, here's the cake!
It has cracks, but didn't affect the taste at all...
not bad for first time!

It is good eaten plain or with your favorite toppings.

Here's a link to an American version of this cake:
Cream Cheese Chiffon Cake

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