Marbled Japanese Cheesecake

The unpacking at the new place is progressing really well.  After opening more than 80 cartons, I’m a professional in opening boxes and can even do it with my eyes closed!  **Do not attempt at home though**  :P  I say the organizing part is 90% done around the house.  I’m so thrilled there are no more boxes lying around the living room, and so do my kids.  I have just arranged their little play area in the living room over the weekend and they are so happy with their new play area!  When I took out their toys from the cartons, they were so excited and treated the toys as if they were new.  Isn't that wonderful?

 


Not sure if any of you have tried the famous Japanese Cheesecake before.  They are crust-less, light as feather, fluffy and creamy, not too sweet and melt in your mouth kind of cake.  They are more similar to French Cheesecake with the light and fluffy texture, if you must compare.  Unlike the New York Cheesecake, which is dense and rich.  So, you won’t feel as guilty after having a huge piece of this Japanese Cheesecake.  Trust me, you’re going to want a huge piece of this cake!  Better yet, I made it marbled (with chocolate) this time because my 3 year old son requested it.  *Smile*  Sure he has some sophisticated palates, just like his mother.  hahaha… More than half of this cake was gone in less than a day!   You know how delicious it was.



So, I baked another one over the weekend to bring to my parents’ place for a gathering with my brothers, brother's in-laws and my niece.  This year, we celebrated Christmas early at their house.  Seems like everyone loves this marbled version as much as the plain one.  Below is an old picture with the plain one I made for my son’s 2nd birthday last year.  I’ll include both recipes and let you decided whichever one you want to try first.  I love both of them!



Looking at these pictures really makes me hungry and want a piece of this cake now!  Too bad they’re all gone by now.  Oh well, maybe I’ll make another one tomorrow when I get up!  If you do try this recipe, please kindly leave a comment and let me know how they turn out.  Also, please tell me if you like this Japanese Cheesecake over the traditional version.  I would love to hear from you.








Japanese Cheesecake (plain):

Ingredients
8 ounces cream cheese, at room temperature
3 ounces whipping cream
3/4  cup ultra fine sugar (caster sugar for baking)
5 eggs, separated and at room temperature
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons cake flour
1 1/2 teaspoons fresh lemon juice
5/8 teaspoon cream of tartar
a pinch of Kosher salt
1 ½ teaspoon Vanilla extract
boiling water (for water bath while baking)

Directions
Preheat oven to 350 degrees.

Line a 8-inch spring-form cake pan with parchment paper on the bottom and sides. Wrap 2 layers of foil paper on the outside of the cake pan to prevent water from going into the cake pan while baking.

Beat egg whites with a pinch of Kosher and cream of tartar until egg white is soft peak. Gradually add half of the sugar, beating on high speed until egg white is medium peak. Set aside.

In a separate bowl, beat cream cheese with remaining half of the sugar until smooth and fluffy.  Whisk in whipping cream, egg yolks, vanilla extract, lemon juice, until well combined. Turn mixer on low, add flour, and cornstarch until just combined.

Gradually fold beaten egg whites into the cream cheese mixture in 3 batches (Do not over mix). Pour batter into cake pan and smooth the surface.

Place cake pan into a larger roasting pan and place roasting pan in lower third rack of the oven.  Pour enough hot water into the roasting pan to come half way up the side of the cake pan.

Bake 55-60 minutes, or until a toothpick inserted in the middle of the center comes out clean.
 
 
Marbled Japanese Cheesecake:

Ingredients
8 ounces cream cheese, at room temperature
3 ounces whipping cream
3/4  cup ultra fine sugar (caster sugar for baking)
5 eggs, separated and at room temperature
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons cake flour
11/2 teaspoons fresh lemon juice
5/8 teaspoon cream of tartar
a pinch of Kosher salt
1 ½ teaspoon Vanilla extract
3 tablespoons unsweetened cocoa powder
boiling water (for water bath while baking)

Directions
Preheat oven to 350 degrees. Line a 8-inch spring-form cake pan with parchment paper on the bottom and sides. Wrap 2 layers of foil paper on the outside of the cake pan to prevent water from going into the cake pan while baking.

Beat egg whites with a pinch of Kosher and cream of tartar until egg white is soft peak.  Gradually add half of the sugar, beating on high speed until egg white is medium peak. Set aside.

In a separate bowl, beat cream cheese with remaining half of the sugar until smooth and fluffy.  Whisk in whipping cream, egg yolks, vanilla extract, lemon juice, until well combined. Turn mixer on low, add flour, and cornstarch until just combined.

Gradually fold beaten egg whites into the cream cheese mixture in 3 batches (Do not over mix) Pour 3/4 of the cake batter into the cake pan.

Fold in cocoa powder into the remaining 1/4 of the batter. Pour the chocolate batter onto the cake pan. Use a knife to make marble patterns on the batter.  Place cake pan into a larger roasting pan and place roasting pan in lower third rack of the oven.

Pour enough hot water into the roasting pan to come half way up the side of the cake pan.  Bake 55-60 minutes, or until a toothpick inserted in the middle of the center comes out clean.




This recipe is link to:
Recipe Swap Thursday