Every guy I’ve ever dated has loved cheesecake, I’m not really sure why, but they just have. Specifically they tend to love the overly dense, cloying sweet, NY style cheesecake that’s all too easy to find.
Me though? I can’t handle the flavor for the reasons above. Overly dense, cloying sweet, intensity that makes the usual NY cheesecake overwhelming to me. I can handle a bite or two, but a typical slice is just too much. Probably a good thing for my diet, but not so good when there is the rare decent cheesecake and you just can’t find it that easily.
One time in Seattle’s Uwajimaya (in the international district) I came across Japanese “cheese mushi cake.” I was also lucky to then find it at an Oriental market over in Spokane, but who wants to drive 40 minutes just to get a small personal cheesecake? There HAD to be a recipe!
A slice of Japanese cheesecake..
Back then finding a recipe for Japanese cheesecake wasn’t nearly as easy as it is today. Finding one I like out of the ones I can find today isn’t very easy, but thankfully I finally found the recipe I wrote that I had made by modifying a recipe I’d found before.
So, enough back story, on to the recipe!
Ingredients:
- 8oz Cream Cheese – Room Temperature
- 1/4 cup Milk
- 1/2 cup bakers (super fine) sugar
- 3 eggs separated
- 1/4 cup cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon cream of tartar
- 3-5 cups of boiling water
Directions:
- You will need two mixing bowls, make sure that you don’t use plastic bowls that have had oil in them previously, at least not for the mixing of your sugar and egg whites! Metal or glass bowls do not hold on to oil and wont cause issues with your cheesecake!
- Preheat oven to 310-325* F making sure one rack is on the lowest location. (Temp depends on your oven! They all vary.)
- Spray a 9 inch round cake pan or a standard-sized loaf pan with cooking spray
- Combine cream cheese, milk, 1/4 cup of the bakers sugar, egg yolks, corn starch and lemon juice. Mix until completely smooth.
- In your second bowl beat egg whites until foamy.
- Slowly add the last 1/4 cup bakers sugar and cream of tartar into the egg whites. Beat on high speed until you get stiff peaks.
- Fold the egg white mixture into the cream cheese mixture gradually! Don’t stir or beat the mixture, just gently make sure that all ingredients are combined a bit at a time.
- Pour mixture into pan and smooth out the surface.
- Place your cake/loaf pan into a larger cake/cooking pan and place into oven on the lowest rack.
- Carefully pour boiling water into the larger cake/cooking pan, just enough that the water comes up half way to the side of the cake/loaf pan with the cheesecake batter.
- Bake 50-70 minutes, or until a toothpick inserted in cake center comes out clean.
My oven temperature for this cake was too high, thus the cracks on the surface.
- Turn off the oven and leave the cake in for 15-20 minutes to gradually cool. The cheesecake may ‘fall’ a little, but shouldn’t too much.
- Remove from oven and take cake pan out of water pan (aka water-bath or Bain-marie), let cool completely on a wire rack.
- Chill in fridge for at least 3 hours.
- Serve with fruit in a glaze/sauce or as is!!
- Enjoy!
I love this recipe and I agree with you that NY type cheesecake can be too heavy. I certainly will make this next week as till Friday I am on maintenance in my diet and cannot have starch or sugar. I truly look forward to this!
Happy New Year to you, it is only 5 days old 🙂
Liliana recently posted…(Video) An Orange a Day Keeps the Doctor Away
Oh yummie – that looks delicious! And much lighter than the usual cheesecake – thank you so much for digging out a recipe and for sharing it. It’s definitely going to be bookmarked and placed in my Recipes folder!
Callie Carling recently posted…ABC of Essential Oils : Frankincense
Oh my, this cheesecake looks absolutely mouthwatering! I will make these on weekend, YUM! 🙂
Filipino Beef Recipes by trina recently posted…Filipino Baked Macaroni and Cheese Recipe
Oh, I do love me some cheesecake! I’ve never had Japanese Cheesecake thought. I do like the dense, rich NY style… But I didn’t know there was anything else! 😛 I’ll pass this recipe on to the misses – maybe we’ll give it a try. Thanks for sharing 🙂
Scrappy Geek recently posted…Pumpkin Cheesecake Recipe
I have made a few cheese cakes. I am not much of a baker but this looks like a great recipe and delicious!! It will be something new for me to make for my family! Thanks for sharing!
Esther recently posted…Cooking Beginner Style!
Gah! I even have everything to make this! Would be a wonderful thing to surprise the honey with when he comes home next week!
Jessica Compton recently posted…New Journey For Us
We are the opposite over here.. my wife loves all kinds of cheese cakes, but i do not.. My 8yr old chef has been looking for a recipe to make for her mom.. this will definitely do.. i am going to print it and give it to her to make!
This looks amazing! I will have to try this one!
Cara recently posted…$100 Amazon Gift Card or PayPayl Cash Giveaway
Omg I love cheese cake!!! Thanks for sharing this recipe! It looks amazing!
Felicia recently posted…Increasing the Cost of Benefits
That looks so good. I have to try it.
Michelle F. recently posted…Getting Exercise In When It’s Cold Outside
I love cheesecake. It is awesome. And I am always looking for a new recipe. Thanks.
Debi@thespringmount6pack.com recently posted…Celebrating Valentine’s Day With Hersey’s
What a fun recipe! I’m very happy to have found this, thank for the unique and awesome share!
I’ve never heard of Japanese cheesecake before, but it sounds yummy. I’m not a huge fan of super sweet desserts, so I think I’d like this recipe. Thanks!
Elisebet F recently posted…Giveaway: “Mommy Must Haves” RV $412, 2/5-2/12 (US & CAN)
I’ve never had anything other than NY style cheesecake. I definitely need to try this recipe. Thanks for sharing!
Kassondra from Motherhood Community recently posted…Win A Nook Glow Light E-Reader!
Looks So Yummy I Can;=’t Wait To Try!!
Lisa Jones recently posted…MAMA LISA’S PASTA BROCCOLI!
This is one of the best Cheesecake recipes that I have ever seen. I am going to make this because everyone in my family will just love it. Thanks for sharing!
I too find cheesecake to be too heavy. I love the flavor but after a bite or two I’m stuffed. I’ll try this recipe. Thanks!